1. Preheat the mini oven to 180°C and line 2 baking trays with baking paper.
  2. Using a frypan, heat the oil over a medium heat and sauté the onion and garlic until golden brown. Add the spinach and sauté for 3 minutes. Place the mixture into a strainer and press gently to remove any excess liquid.
  3. Place mixture into a bowl and stir through the ricotta, thyme, lemon zest and salt and pepper.
  4. Slice sheets of pastry in half and remove plastic backing. Evenly distribute the mixture amongst the pastry sheets and form a thin sausage shape.
  5. Roll the pastry sides to a close, over lapping underneath. Pinch the ends of the pastry together and press gently with a fork.
  6. Place onto the prepared trays and brush rolls with a small amount of milk and top with sesame seeds.
  7. Bake for 30 minutes and serve.