Wild Garlic & Spinach Filo Rolls

Method

1. Heat oven to 170c (fan), cook shallot in olive oil over a medium-low heat for around eight minutes until beginning to lightly colour. Season with salt and pepper, add garlic and cook for one more minute until fragrant.
2. Add the rinsed (ensure to  shake dry) spinach and wild garlic. Cook gently until wilted, around seven minutes before transferring to a colander to drain off excess liquid and allow to cool. Once cool, place it in a clean tea towel and wring out as much liquid as you can, it’s surprising how much you’ll  be able to squeeze out! This step is essential as you want this part of the  filling to be as dry as possible.
3. Mix together the spinach and wild garlic with the lemon zest, herbs, nuts (roughly chopped), dried oregano, Crematta™. Add chili flakes if you like a little heat. Season to taste with salt and pepper.
4. Roll out one sheet of filo at a time, cut lengthwise into three strips. Bush each strip lightly with olive oil, fold each back on itself in half so you have three c.8x15cm strips.
5. Place a spoonful of the filling at the bottom end of each strip of filo, leaving a small border of pastry at each end. Roll each strip of the pastry then place seam side down on a baking sheet lined with parchment paper. Repeat with all of the filo sheets.
6. Brush each filo roll with a little more olive oil, then sprinkle with a sesame seed/ nigella seed mix. Bake in the oven for 20-25 minutes until golden brown. Allow too cool for 10 minutes before eating.

Enjoy!