Heat oil in a large frypan on medium heat. Add the onion and saute for 5min until softened and translucent. Remove from heat and stir through the spinach so that it begins to wilt.

In a large bowl combine the pumpkin, onion, spinach, brown lentils, tomato sauce, bread crumbs and 1 egg.

Preheat the oven to 190C.

Lay out the rectangular pastry sheet with the long edge closet to you. Brush egg along the long edge furthest away from you. Get 1/6th of the filling and shape into a long log shape down the middle of the pastry. Ensure the mixture is tight and compact without gaps.

Roll up the pastry, finishing with the seam side down. Cut each log into 6 equal pieces. Spread them out on a lined baking tray and then brush them with egg and sprinkle over sesame seeds.

Bake in the oven for 30mins until golden.