1 Preheat oven to 200°C and line a baking sheet with parchment paper.

2 Sauté minced garlic in olive oil for 30 seconds, add spinach and cook until wilted; cool and squeeze out excess liquid.

3 In a bowl combine wilted spinach, grated Parmesan and ricotta; season with salt and pepper.

4 Roll out puff pastry on a lightly floured surface and spread the cheese-spinach mixture evenly, leaving a small border.

5 Brush the border with beaten egg, fold pastry in half lengthwise, press gently to seal, then cut into 2 cm strips.

6 Twist each strip several times and place on the prepared baking sheet; brush twists with beaten egg and sprinkle with sesame seeds if using.

7 Bake for 12–15 minutes until golden and puffed.

8 Cool slightly before serving so the filling sets.