Coiled zucchini and spinach pie

1 Preheat oven to 220 degrees Celsius/200 degrees Celsius fan-forced. Line a large baking tray with paper.

2 Heat olive oil in a large frypan over low heat. Cook onion and garlic for 5 minutes until softened. Increase heat to high and add zucchini and spinach. Cook for 10 minutes, stirring, until soft and moisture has evaporated.

3 Transfer zucchini mixture to a large bowl. Add nutmeg, 2 eggs, ricotta and feta and stir until combined.

4 Lay a sheet of filo pastry onto a clean work bench. Spray with oil and top with a second layer, followed by a third. Divide mixture into three and spoon ¹⁄³ of the mixture along the bottom of the longest edge of pastry. Roll up to form a long sausage and set aside. Working quickly so the filo doesn’t dry out, repeat this process with remaining pastry and mixture to make 3 long rolls in total.

5 Transfer one roll onto the prepared tray and coil into a spiral, adding the other rolls to form a large coil shape. Brush with remaining egg wash and sprinkle with sesame seeds. Bake for 15-20 minutes or until golden on top.

6 Serve with a leafy salad.