Preheat the oven to 180C/350F

Wash the spinach leaves that have been stripped from the stalk and roughly chop. Drain in a colander.

Heat a large nonstick frying pan and add a generous splash of olive oil. Fry the onion, leeks, and fennel until translucent over medium / low heat (about 5 minutes). Add the garlic and cook for a further minute or so.

Add the chopped spinach in parts, wilting it as you go and until you can fit it all into the pan. add the dill, lemon zest, and juice and cook for about 5 – 8 minutes until soft and cooked through. Allow to cool slightly.

Once cooled, stir through the cream cheese, grated halloumi, Parmesan, chopped parsley, and mint. Adjust seasoning to your taste adding salt and black pepper as required.

Remove 4 sheets of phyllo from the roll quickly seal the remainder of the pack and either re-freeze or refrigerate until further use (I just refreeze).

Roughly divide the mixture into 4 parts. Place the first sheet on a work surface with the thinner side at the bottom and spread one-quarter of the mixture along the bottom in a log shape. Lightly brush the whole top side of the sheet with butter. Roll the log of spinach up and place it in a. lined baking pan.

Repeat with the remaining 3 sheets of phyllo, joining and twirling it into the pan. Allow a little space between the rolls although it should be snug. It does expand slightly when baked. Brush the tops generously with melted butter and sprinkle white and or black sesame seeds over the top.

Bake for 40 minutes and until golden.

Serve on its own or with tzatziki.