Heat the butter in a small frying pan and cook until it just begins to go a nut-brown colour. Tip the butter into a bowl, then put the pan back on the heat – ideally with a little of the butter still in it. Add the pine nuts and cook over a moderate heat until they become golden, stirring or shaking the pan to prevent them burning. Add two-thirds of the sesame seeds to the pan and lightly toast them, then tip the seeds and nuts over the spinach. Add the feta and a little salt and pepper and mix together.
Keeping the filo in one pile, take off one sheet, lay it on a work surface so that one of the short sides faces towards you and brush the sheet generously with some of the melted butter. Lay another sheet on top and brush that with butter. Take one-eighth of the filling, a piece about the size of a golf ball, and place it just in from the bottom left-hand corner. Taking the bottom right-hand corner, fold it diagonally over to the left side. Now take the pointed end facing you, and fold it away from you, keeping the left-hand side of the pastry even and straight. Using the longest side of the triangular ‘package’ you have made, fold it diagonally so that the bottom left-hand corner moves to the right-hand side. Now lift the bottom right-hand corner away from you, sealing the filling inside the many layers of filo. Tidy up any pastry overhangs, brush with butter and flip the triangle over, sealing the pastry seams. Do the same with the remaining filling and sheets of pastry. Brush with the remaining butter – if you run out melt some more.
Sprinkle with the remaining sesame seeds and
© 2007 Peter Gordon. All rights reserved.