Like a spanakopita, but with a little bit extra. Use drained green lentils if you can’t get broad beans

Leave out the feta and used plant based butter for a vegan version, just add a little salt, or some capers

200g spinach
200g shelled broad beans
1 clove garlic – crushed
4 spring onions – finely sliced
100g feta cheese – crumbled
A handful each of mint, parsley and chives – chopped
30g pistachios – roughly chopped
Black pepper
Butter
9 sheets of filo pastry
2 tablespoons sesame seeds

Heat the oven to 180^oC

If using wash, bagged spinach, open the top of the bag a microwave for 2 1/2 minutes. Else wash, place in a saucepan with a lid and heat until wilted. Chop the spinach and place in a bowl

Put the broad beans in a bowl and cover with boiling water. Leave for 5 minutes until the husks have softened, then pop out the green inner beans. Put the inner beans in with the spinach, and discard the outer husks

Add the garlic, spring onion, feta, herbs and pistachios, season with freshly ground black pepper and mix well

Melt a large knob of butter

Lay out 3 sheets of filo on a work surface, overlapping each to create a long, narrow rectangle, then brush liberally with melted butter. Place a further three sheets over the top, brush again with butter, then the final three sheets, finishing with yet more butter

Place the filling about 3cm in from the bottom long edge, then roll the filo into a long, thin sausage

Take one end of the sausage and curl it into a snail shape, then place in a buttered overproof dish. Don’t worry if the pastry cracks of splits

Brush the top with yet more melted butter and scatter sesame seeds over the top, before baking for 15-20 minutes until crisp and golden