Spinach and feta salad with filo rose croutons

Lightly brush each filo sheet with melted butter (season with salt if the butter is unsalted).

Sprinkle with sesame seeds, gather like an accordion and roll into a flower.

Place on a parchment-lined baking tray; repeat with the remaining sheets.

Wrap the leftover filo under a damp towel or plastic wrap and refrigerate.

Brush the filo roses with butter and bake at 400F for about 10 minutes, until golden and crisp.

Mix olive oil, balsamic and a tiny bit of honey for the dressing.

Thinly slice the scallions and add to a big bowl with the baby spinach.

Toast the walnuts lightly until fragrant, checking at 10 minutes; cool and roughly chop.

Add the dried dill and season the greens lightly with salt and black pepper, allowing for the salty feta.

Add the walnuts and all of the dressing and toss.

Crumble in the feta.

Pile high on a plate and top with a filo rose, whole or broken up.