Spinach, Leek and Feta Filo Spiral

Heat a dash of oil in a frying pan. Add the leeks and cook over a medium low heat until softened. Remove from the heat. Transfer to a mixing bowl and allow to cool.

Squeeze the thawed Wattie's Free-Flow Spinach between two plates to remove any excess water. Add to the leeks. Add crumbled feta and toasted pine nuts. Whisk together the eggs and Gregg's Ground Nutmeg and stir through the spinach mixture. Season with freshly ground black pepper.

Preheat oven to 190°C (fan assisted). Grease the base and sides of a loose bottom 20 cm or 22 cm springform cake tin.

Brush one sheet of filo with a little butter and top with a second sheet. Repeat with a further two sheets. Spoon a quarter of the filling in a line, (leaving a 20 cm gap in from the long edge) down the length of the filo, leaving a 20cm edge at each end of the filling. Fold in the sides of the filo to enclose the filling at the end of the rolls and then roll to enclose the filling.

Starting from one end, wind the filo roll into a coil and place in the centre of the cake tin, seam side in towards the centre. Repeat with the remaining filo and filling, coiling each filo roll around the previous one to make a larger spiral, packing tightly into the cake tin. Brush the top with melted butter and sprinkle over the sesame seeds.

Bake for 45-50 minutes until the top is golden and cooked. Allow to cool in the tin for 10 minutes before removing from the tin to serve. Garnish with fresh mint and dill leaves.