Spinach Christmas Tree

method:

• To make the filling, heat the olive oil in a large pan and saute the onion, leek and fresh onions, until soft. Add the spinach and cook until it is no longer watery. Add the dill, parsley and lemon zest. Remove from heat, and add Violife Greek White crumbled, and a pinch of salt and pepper. Set aside to cool.
• To assemble, use a rolling pin to flatten out your pastry to 1cm thickness. Cut out two big triangles of the same size with a small rectangle at the bottom, shaped like a Christmas tree. Use a ruler to make it easier to create straight lines. From the leftover pastry, cut out some stars for decoration.
• Place the spinach mixture inside one of the Christmas trees, leaving a 1cm border. Press it down with a spoon so it is smooth and not bumpy. Lift the second Christmas tree pastry and place it on top of the filling.
• Using a sharp knife, cut the branches 2cm apart and carefully lift each branch at a time and twist. Repeat with all of the branches, then add the stars to decorate.
• Using a brush, lightly brush the pastry with almond milk, and sprinkle with sesame seeds. Bake for 30-40 minutes, or until golden.