PASTRY perfection

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.

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