Preheat the oven to 220°C/200°C fan oven/Gas Mark 7. Plunge the spinach into a pan of boiling water, bring back to the boil and boil for 1 minute, then drain and run under very cold water. Once cold, squeeze out all the excess liquid and finely chop. Put to one side.

Heat the oil in a pan, add the onion and garlic and cook for 5 minutes, until translucent, then cool. Combine the spinach, onion mixture and goat's cheese in a bowl and season generously.

Cut the filo pastry into 23 x 13cm (9 x 5in) squares. Brush one square with melted butter, cover with a second square and brush with more melted butter. Put to one side and cover with a damp cloth to prevent drying out. Repeat with the remaining squares, making 12 sets in all.

Put a dessertspoonful of the filling in the centre of each square and join up the corners to form a square parcel. Brush the pastry with more butter, sprinkle with sesame seeds and chill for 20 minutes. Bake for 5 minutes until the pastry is crisp and brown and garnish with rocket