Defrost puff pastry for 20 minutes.

Preheat oven to 425 F. Place a piece of parchment on a cookie sheet and spray with non stick spray.

In a skillet heat oil. Add onion and sauté until golden brown.

Add garlic, mushrooms and zucchini. Cook for a few minutes until vegetables soften.

Add cabbage and cook until very soft, about 5-10 minutes.

Add parsley, cilantro, za’atar, salt and pepper. Stir to combine and cook for 1 more minute.

Dock the pastry by piercing throughout with a fork. (I forgot this step but it will prevent any air bubbles and prevent the pastries from opening up during baking.)

Cut pastry sheet into 9 squares, 3 across and 3 down.

Place a little filling on each square. Fold over into a triangle. Using the tines of a fork, press down to seal.

Transfer to prepared baking sheet.

Brush tops with milk and sprinkle sesame seeds on top.

Bake for 15 minutes, until golden brown.