Cauliflower Spanakopita - AZALEA

Ingredients

• 3 tbsp Azalea Grapeseed Oil, plus extra to brush pastry
• 1 brown onion, chopped
• 1 bunch spring onions, roughly chopped
• 3 cloves garlic, crushed
• 300g cauliflower (about ½ medium size), blitzed in a food processor to a fine crumb
• 560g baby spinach leaves
• ½ cup each chopped flat-leaf parsley and dill
• Zest and juice of ½ lemon
• 2 eggs, whisked
• ½ cup ricotta cheese
• 1 cup crumbled feta
• ½ tsp grated nutmeg
• 8 sheets filo pastry
• Sesame seeds, to decorate
• Sea salt and freshly cracked black pepper