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Greek Silverbeet Roll

2 tbsp olive oil
1 large onion, finely chopped
250g silverbeet with half the white stalk removed,
washed and chopped (or use spinach)
1 egg, lightly beaten
200g ricotta
100g feta, crumbled
½ cup grated parmesan
¼ cup chopped coriander
½ tsp ground nutmeg
finely grated zest of ½ lemon
salt and grinds of pepper
optional: ¼ cup pine nuts, toasted
8 sheets filo pastry
melted butter or oil spray

Preheat oven to 180°C. Heat oil in a deep frypan and cook onion over low heat until soft. Add silverbeet and cook until pan is dry. Take off heat and mix in all other ingredients except pastry and melted butter.

Place 2 sheets of filo on the bench, overlapping their shortest sides by 2cm to make a very long rectangle. Brush with butter or spray liberally with oil. Repeat layers, brushing or spreading with butter between, to form a long, joined, rectangular stack of pastry 4 sheets thick.

Divide silverbeet mixture into a sausage shape along nearest edge of pastry, leaving a border at the sides to turn in. Roll up to fully enclose filling, forming a long cigar shape.

Seal edge with oil spray and gently roll cigar into a spiral shape on a baking tray. Brush with more oil or butter. Bake until crisp and golden, 40 minutes.