Persian Fetta and Spinach Filo Triangles

Ingredients

• 1 tbsp olive oil
• 1 large brown onion, finely diced
• 250 g baby spinach leaves
• 225 g Tasmanian Dairy Company Persian Fetta
• 225 g Westhaven Fresh Ricotta
• 1 large free-range egg, beaten
• ¼ tsp salt
• ¼ tsp freshly ground black pepper
• Pinch of nutmeg
• 225 g filo pastry,
• ½ cup olive oil
• ¼ cup sesame seeds
• ¼ cup black sesame seeds