Cooking method:

1. Heat the oil in a pan, add the lamb and onion and fry until browned. Mix in the garlic, cumin and when thoroughly combined, add the sultanas and glaze and cover the pan.
2. Cook for 5 minutes. Leave to cool.
3. Cook the prepared spinach for a few minutes with a little water over a high heat until soft, drain well and mix into the filling.
4. Preheat oven to 200°C/400°F/Gas Mark 6. Cut the filo pastry into 20cm/8in rectangles and layer four sheets together with butter. Drain the filling if too moist, and place a sixth of the mixture in the centre of the pastry.
5. Gather up the edges to make a purse shape and seal well. Brush the outside with more butter and sprinkle with sesame seeds. Repeat the process with the remaining ingredients.
6. Bake the pies for 20 minutes until golden brown.
7. Ready to serve.