Preheat your oven to 180C/350F.

Place a large pot half filled with water on high heat and bring to the boil.

Meanwhile, wash the spinach and toss two handful’s of spinach into the boiling water to blanche for 2 minutes.

Prepare a large bowl with ice and water.

Remove the spinach and stir through the ice water.

Repeat with the remaining spinach until all have been placed into the ice water.

Drain and squeeze the excess water out of all the leaves.

Chop the spinach coarsely and separate as much as possible. Set aside.

Place a large pan onto low to medium heat with the olive oil.

Toss in the shallots and garlic, cooking for 4 minutes, until it is beginning to brown at the edges.

Toss in the spinach, cayenne pepper and ground cumin, stirring to combine.

Continue to cook for a further 5 minutes.

Remove from the heat and set aside for cool for 5 minutes.

Stir through the crumbled feta until evenly distributed. Set aside.

For the pastry, place the olive oil, yogurt and egg into a bowl and whisk to combine.

Brush a portion all around your baking dish.

Lay one sheet of the phyllo pastry into your baking dish and brush with the olive oil mixture, repeating laying each sheet and brushing until you have stacked half the pastry.

Evenly spoon over the spinach feta mixture right to the edges of your dish and then begin layering the pastry, brushing between each, just the same as the bottom layer.

Finish by brushing with the oil egg mixture and sprinkle over the black sesame seeds.

Place in the oven and bake for 40 minutes until golden.

Remove and allow to cool before cutting into even slices.

Serve either warmed or room temperature.

Dig in.