Spinach and feta filo swirl pie

Ingredients

• 7 filo pastry sheets (we used a 270g pack Jus-Rol filo pastry sheets)
• 125g unsalted butter, melted
• ½ tbsp sesame seeds
• ½ tbsp nigella seeds

For the filling

• 5 spring onions, finely chopped
• 1 small onion, finely chopped
• Glug olive oil
• 2 x 400g bags young leaf spinach
• 300g feta cheese, crumbled
• 150g goat’s cheese, crumbled (we used Capricorn with the rind)
• 40g pecorino, grated (or vegetarian alternative)
• 3 medium free-range eggs, lightly beaten
• Bunch fresh dill, chopped, plus extra to serve
• Small bunch fresh flatleaf parsley, chopped
• 1 tsp dried mint
• Pinch chilli flakes
• Finely grated zest and juice 1 lemon
• 75g toasted pine nuts (optional)
• Nutmeg for grating
• Greek yogurt and mixed olives to serve

You’ll also need…

• Baking sheet lined with baking paper