Ingredients

Filling
1 tablespoon olive oil
1 leek, chopped
1 red onion, chopped
3 cloves garlic, finely chopped
1 tablespoon chopped fresh rosemary
2 sprigs fresh thyme, stalk discarded
500g portobello mushrooms, chopped into cubes
8 stalks of silverbeet, roughly chopped, stalks discarded
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh mint
¼ teaspoon chilli flakes
1 teaspoon cumin seeds, toasted
1 teaspoon lemon zest
½ cup cooked basmati rice
Salt
Cracked pepper

To Assemble
12 filo sheets
4 tablespoons olive oil
Sesame and cumin seeds
Sweet chutney to serve

Preparation

Heat the oven to 180ºC regular bake.

Heat olive oil in a large sauté pan over moderate heat. Add the chopped leek and onion and gently fry for 8-10 minutes until softened. Add the garlic and fresh herbs and fry briefly until aromatic. Add the mushrooms and gently fry for 10 minutes or until tender. Add the silverbeet and fry briefly until wilted.

Remove from the heat then add the remaining filling ingredients, season to taste then set aside to cool for 20 minutes.

Place a sheet of filo on a clean work surface. Brush with olive oil then carefully layer with a second sheet of filo. Repeat until you have 4 sheets on top of each other.

Take a third of the filling and place it in a log shape along the longest length of filo, 5cm from the edge. Fold the edge over the filling then tightly roll it into a log. Brush the end seam with olive oil and place seam side down. Repeat this step two more times so you finish with 3 logs.

To keep the spiral tight, place the logs in a spiral shape in a lined round oven dish or cake tin. Brush with olive oil and sprinkle over sesame and cumin seeds.

Bake for 25-35 minutes or until golden brown. Serve with sweet chutney.