Spinach and lemon filo spiral pies

1

Line a baking tray with baking paper and preheat the oven to 180°C, gas mark 4.
2
Put the spinach in a sieve and pour over boiling water. Rinse with cold water then squeeze out as much liquid as possible. Finely chop and tip into a bowl.
3
Set a frying pan with the olive oil over a medium heat. Cook the onion for 5 minutes, stir in the garlic and cook for 2 minutes more.
4
Cool slightly then transfer to the spinach. Add the mushrooms, feta, mayonnaise and labneh, season and mix.
5
Put a sheet of filo pastry on a board. Brush with melted butter, then place another sheet of filo on top, brushing again with butter.
6
Take a sixth of the spinach mixture and spoon along the base of the filo, leaving a 5cm border. Fold the bottom of the pastry over the mixture, roll into a cylinder, then form into a coil. Repeat with the remaining filo and filling.
7
Arrange on the baking tray and brush with the remaining butter. Scatter with sesame seeds and bake for 15-18 minutes, or until golden.
8
Cool completely, then transfer to the freezer in an airtight container.
9

To serve, defrost overnight in the fridge then warm through in a low oven.
10

Goody tip: To prevent your filo pastry from drying out keep covered with a damp tea towel.

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