Flaky Spinach & Feta Twists

2 tbsp The Good Oil extra virgin rapeseed oil

1 onion, finely diced

2 cups fresh spinach, roughly chopped

2 cloves garlic, minced

1 tsp dried dill

150g feta, crumbled

Freshly cracked black pepper

2 sheets ready rolled puff pastry

1 egg, lightly beaten

1 tbsp sesame seeds

2 tbsp finely grated parmesan

1 cup thick Greek yoghurt

1-2 tbsp lemon juice

1 small clove garlic, minced

2 tbsp finely grated parmesan

Salt to taste

Preheat oven to 200°C bake and line a tray with baking paper.

Heat the oil in a pan over medium heat. Add the onion and cook until soft and translucent. Add the spinach and cook until wilted, then continue cooking for another minute to allow any excess moisture to evaporate.

Stir in the garlic and dill and cook for 30 seconds until fragrant. Remove from the heat and allow to cool slightly. Mix through the feta and season with black pepper.

Lay one sheet of puff pastry on a clean bench. Spread the spinach mixture evenly over the pastry, leaving a small border around the edges. Place the second sheet of pastry on top and press down gently to seal.

Using a sharp knife or pizza cutter, cut into strips about 1.5cm wide. Hold each end and twist several times, then place onto the prepared tray.

Brush with beaten egg and sprinkle with sesame seeds and parmesan.

Bake for 20–25 minutes, until puffed and golden. Cool slightly before serving.

Yoghurt Dip: Mix together the yoghurt, lemon juice, garlic and parmesan. Season to taste and chill until ready to serve. Serve the twists warm or at room temperature with the dip on the side.