1. Heat the oil in a pan, add the meat and onion and fry until browned. Mix in the garlic, cumin and when thoroughly combined, add the sultanas, and glaze and cover the pan. Cook for 5mins.
2. Leave to cool.
3. Cook the prepared spinach for a few minutes with a little water over a high heat until soft, drain well and mix into the filling.
4. Preheat oven to 200ºC/400ºF/Gas Mark 6. Cut the filo pastry into 20cm/8 in rectangles and layer four sheets together with butter. Drain the filling, if too moist, and place a sixth of the mixture in the centre of the pastry.
5. Gather up the edges to make a purse shape and seal well. Brush the outside with more butter and sprinkle with sesame seeds. Repeat the process with the remaining ingredients.
6. Bake the pies for 20 minutes until golden brown.
Cooks Tips…
1. Prepare the filling in advance and either keep chilled for up to 24 hours or freeze, sealed and labeled, for up to 4 weeks.
2. Use frozen spinach when fresh is not available. Thaw and drain thoroughly.
3. Balsamic glaze available at all good supermarkets.
4. To hold the filo pastry parcels in place you can use a twisted piece of tin foil to act as string.
