Preheat – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).

Make the filling – Heat the olive oil in a large, deep frying pan over medium–low heat. Add the spinach and cook for 2–3 minutes until wilted. Set aside to cool.

To a large bowl, add the spring onion, dill, mint, eggs, ricotta, feta, panko breadcrumbs, salt and pepper.

Once the spinach is cool enough to handle, squeeze out any excess moisture using the back of a spoon, or your hands. Transfer the spinach to a cutting board and finely chop.

Add the spinach to the cheese mixture and stir it through until well combined.

Cut the pastry – Cut each of the puff pastry sheets into 4 even squares. You will have 16 squares in total.

Stuff the pastry – Using a spoon or a measuring cup, scoop roughly ⅓ cup of the cheese and spinach mixture into one corner of each of the squares. Don’t go right to the edges (leave at least a 1 cm/½ inch border). Fold the puff pastry in half to create triangles. Press the puff pastry edges together using your fingers to enclose the filling.

Place the triangles on a baking tray lined with baking (parchment) paper. Use a fork to press down along the edges of each of the triangles to seal them closed. Make sure the triangles aren’t touching each other – use two baking trays if needed.

Use a pastry brush to brush the tops of the triangles with the whisked egg.

Sprinkle the triangles with sesame seeds and sea salt flakes.

Bake the triangles – Bake for 20–25 minutes or until golden. If using two baking trays, place one tray in the top and one tray in the bottom of the oven. Swap the trays halfway through cooking.

Serve – Serve with lemon wedges and fresh dill sprigs.