In a medium sized pot, heat a small amount of oil over medium heat.

Cook garlic & shallot over medium heat until soft and fragrant, 2-3 minutes.

Add ground lamb, season with salt & pepper and cook until meat is browned.

Add spinach, chile flake and Dough white wine.

Cook until the spinach is wilted and the wine is reduced.

Remove the filling from the pot and cool.

Once the filling is cool, melt butter.

Place one phyllo sheet down and brush with butter.

Place another phyllo sheet on top of that and brush with butter.

Repeat this until you’ve stacked up 5 sheets.

Cut the sheet into 4” strips.

Place 3T cooled lamb filling at the bottom of one of the strips, then fold the dough over the lamb and continue rolling to wrap the lamb in the dough and make a little packet. Repeat until lamb filling is all used.

Make an egg wash with the egg and water, whisk until smooth.

Brush each piece with the egg wash, then top with some sesame seeds.

Bake at 350 for 15-20 minutes or until golden brown.

Serve warm.