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Peel and finely dice the onion. Peel and dice the garlic. Dice the halloumi into 2cm cubes and fry in a dry frying pan for 5 mins until golden, then remove and set aside. Add ⅙ of the oil to an ovenproof pan and fry the garlic and onion for 5 mins until golden, then tip in the chickpeas and their water.
Blend half of the spinach with the water until smooth. Then take a large spoonful of the chickpea mixture and add to the blended spinach, blitzing until smooth. Add this mixture to the chickpea pan and season with salt and pepper.
Wilt the remaining spinach through the chickpeas and add the halloumi back in, mixing well until the spinach has wilted. Add the lemon zest and juice. Finely chop the dill and mix through, along with the crème fraîche.
Brush a sheet of filo with some of the remaining oil, then scrunch it up and place it on top of the filling. Repeat with all the sheets of filo until you've used it up and covered the top of the pie. Scatter with sesame seeds and bake for 15-20 mins at 180°C or until evenly golden brown.