Filo swirl all-the-greens

Method

1. Preheat your oven to 220°C/200°C fan/gas mark 7.
2. Start by wilting the spring greens and spinach — either in a large saucepan with a splash of water over a medium heat, or in the microwave for 3 minutes. Allow to cool then, using clean hands, squeeze out any excess moisture and transfer to a large mixing bowl.
3. Add the peas, beans, ricotta, feta and dill, and mix well to combine. Season to taste.
4. Take a sheet of filo and lay it out on the worktop (landscape). Brush a little oil down one short edge and attach another sheet. Repeat so you have one long strip of 3 sheets of filo. Now brush oil all over it and lay 3 additional sheets on top, so you have double thickness.
5. Spread the filling out in a long line down the edge closest to you, leaving a 2cm border. Then, start to tightly roll, and keep rolling until you have one long tube. Brush the top with olive oil.
6. If you are making the swirl, take one end and gently roll it in on itself. Continue with the whole roll until you have a large spiral pie. Alternatively, you can cut into lengths like sausage rolls - perfect for picnics and to take with you on-the-go.
7. Transfer to a lined baking tray and sprinkle with the sesame seeds. Bake in the oven for 25-30 minutes until the filo is golden and crisp.
8. Best eaten straight out of the oven.