Heat the oil in a large frying pan over a medium heat. Add the onion and garlic and cook, stirring, for 3 minutes, until transparent. Add the spinach stir and cook for further 2 minutes until it is wilted.
Add in the white miso, coconut sugar and toasted desiccated coconut into the pan and mix well until all the miso are dissolved into the sauce.
Stir in the tahini and oregano leaves, reduce the heat and simmer, for further 5 minutes.
Add in a pinch of black pepper to taste and cacao nibs for extra nutty crunch, then let it cool.
Preheat the oven to 200°C/fan 180°C/gas 6.
Brush the sesame oil on the baking cups then line each cup with 4 layers of the filo pastry to form a cup shape then spoon in the cooled filling equally into the 4 filo pastry cups.
Brush the filo with sesame oil, scrunch into parcels and sprinkle the sesame seeds on the top.
Bake at 220°C/fan 200°C/gas 7 for 15-20 minutes until golden.