600gm feta (finely crumbed)

600gm ricotta

3 eggs

2 tbl sp dried mint

1 tbl sp nutmeg

16 sheets filo (frozen is great, make sure they are thawed completely

when ready to go).

Olive oil (lots)

White sesame seeds

Preheat oven to 170 degrees Celsius.

In a bowl bring together your feta, ricotta, dried mint, nutmeg, pinch of salt, drizzle of olive oil and 2 of your eggs. Get breaking it down with your fingers until you have a homogenous but really smooth filling with no big chunks of feta.

Following the method in the real, grab one filo sheets, drizzle some olive oil with a brush before layering a second one on top and pushing together and drizzling more oil on top. Line your cheese filling near the bottom and roll up until your have a filled tube. Roll into a snail shape, and place on lined baking tray and continue this process until all your sheets of filo have been used.

Once your spiral is complete, whisk your remaining egg and egg wash your filo (I ran out of eggs so I just coated it in more olive oil which is also great, but won’t give you as glory of a shine). Sprinkle on sesame seeds covering spiral and then cook for 80 - 85 minutes, or until golden and flaky. Serve in slices of pieces straight from the oven. You want to eat this hot, so if having it the next day reheat it, even a microwave for 60 seconds will do the trick.