Preheat oven to 200 C or 400 F. Line two large baking trays with baking paper.

Heat oil in a large frying pan over medium-high heat.

Add garlic. Cook, stirring, for a minute or until fragrant.

Add spinach. Cook, stirring occasionally, for about 3-5 minutes or until wilted.

Season with salt.

Transfer to a bowl. Add feta, ricotta and parsley. Stir to combine.

Season with salt and pepper.

Place 1 pastry sheet on a clean work surface.

Spoon ⅓rd of the spinach mixture over the middle of the pastry sheet, leaving 3-4 cm border on each side.

Fold over one side to enclose the filling.

Use a small sharp knife to cut 5cm-long slashes at 1 cm intervals over the other side of the pastry sheet.

Combine together egg and milk in a small bowl. Set aside.

Brush with egg mixture and fold over.

Repeat with the remaining pastry sheets and spinach mixture.

Place pastries on the lined baking tray.

Brush with egg mixture. Sprinkle with sesame seeds (if using).

Bake for 20-25 minutes or until golden and puffed.