Spring onion and feta filo spiral

Spring onions have a milder flavour than their rounder cousins and work a dream in this flaky tart.

Serves 6 • Ready in 55 mins

60g butter

4tbsp olive oil

3 bunches spring onions (approx 350g), cut into 5cm lengths

300g spinach

200g feta, crumbled

50g Pecorino cheese (or vegetarian alternative), finely grated

20g fresh dill, chopped

2tbsp fresh breadcrumbs

270g pack filo pastry

2tbsp sesame seeds

Tomato and basil salad, to serve You will need:

20cm springform cake tin, and baking parchment

1 In a large pan over a medium heat, melt 30g of the butter with 1tbsp of the oil. Fry the spring onions for 5 mins until softened and slightly caramelised. Stir through the spinach to wilt. Remove from the heat and allow to cool.

2 Heat the oven to 200C/gas 6. Strain the spinach, pressing it into the colander to remove any excess liquid. Mix the feta, Pecorino, dill, breadcrumbs and spinach mixture together.

3 Melt the remaining 30g of butter and oil and brush the sides of the cake tin.

4 Wipe clean the work surface then lay 3 sheets of filo in a row, short edges overlapping a little. Brush well with butter then top with the remaining

3 filo sheets and brush with more butter. 5 Spoon the filling in a rough log shape along the edge of the pastry closest to you. Carefully roll up, encasing the filling completely, then brush with butter. Start at one end of the pastry log and manoeuvre into a tight coil shape. If you encounter any tears, use pieces of the remaining sheet of filo brushed with butter to plaster them up. Place a piece of baking parchment on the base of the tin and put the coil on top. Arrange to the edges of the tin and sprinkle over the sesame seeds.

6 Bake in the oven for 35-45 mins until golden brown. Remove from the oven, allow to cool for 5 mins; take out of the tin and serve with a tomato and basil salad. Per serving: 428 cals, 29g fat, 13g sat fat, 25g carbs