Spinach Filo Spiral Pita

1 bunch silverbeet, washed, stalks removed and roughly chopped
1 leek, washed, halved and thinly sliced
2 french shallots, peeled and diced
1 clove garlic, crushed
1 tbs fresh dill leaves, washed and roughly chopped (don’t add more)
pinch of nutmeg
pinch of freshly ground black pepper
1 egg
150g feta cheese, finely chopped or crushed
2 tbs grated parmesan cheese
1 tbs grated mozarella cheese
1 packet filo pastry
2 tbs olive oil
30g unsalted butter plus 50g more (melted) for brushing

Preheat oven to 190 degrees celsius (fan-forced).

Add oil and 30g butter to a large non-stick frying pan.

Add the leek and shallot and fry on medium high heat until softened.

Add silverbeet and fry on medium-low heat until the silverbeet has collapsed.

Add nutmeg to the vegetables in the frying pan.

In a separate bowl, combine the egg, feta, garlic and freshly ground black pepper.

Removed the vegetables from the frying pan and strainer in a strainer over a sink and press out as much liquid as possible.

When the vegetables have cooled, tip them onto a chopping board and finely chop them.

Combine the vegetables and egg mixture and stir well to combine. Crush any obvious lumps as much as possible.

Clear a large area of your workbench and wipe it clean and dry it with a clean tea towell.

Place 6 sheets of chilled filo on the work bench, brush some melted butter in a 3cm strip to the right of the pastry and place another 6 sheets of filo next to the original 6 sheets with a slight overlap to try and create one long sheet of filo.

Spoon half of the spinach mixture onto the filo in a long line, 3 cm from the edge closest to you. Use a spoon to squish the mixture together to form a long sausage.

Roll the pastry up to form a long sausage and gently lift the sausage and place in a round baking dish or cake tin with 18cm diameter. Create a spiral, starting at the centre of the dish.

Use the same method above to create a second sausage and add this to the spiral. Gently press the spiral together to help it bind.

Brush the spiral generously with melted butter.

Place in the oven and cook for 40-45 minutes until browned and cooked.

Cut the spiral into short lengths and serve with a squeeze of lemon juice.