1 red onion, finely diced
8 cloves garlic, minced
4 sprigs rosemary, chopped
¼ cup extra virgin olive oil
1 turnip, peeled and finely diced
1 swede, peeled and finely diced
2 parsnips, peeled and finely diced
2 carrots, peeled and finely diced
Sea-salt flakes and freshly-ground black pepper
4 large mushrooms, finely chopped
2 x 250g packets chopped frozen spinach, thawed
200g cheddar cheese, grated
½ cup black olives, pitted and chopped
15 sheet filo pastry
250g unsalted butter, melted
1 Tbsp sesame seeds
Salad leaves, to serve
Preheat oven to 180°C fan-forced (200°C conventional). Sauté the onion, garlic and rosemary in olive oil in a large saucepan set over a medium heat for 5 minutes, until softened. Add the turnip, swede, parsnips, carrots and mushrooms, season generously with salt and pepper, then cook for 10 minutes until all the vegetables have softened.
Place the vegetable mix in a colander to drain and cool. Squeeze the spinach to remove excess moisture, then fold into the vegetables with the cheese and olives in a large bowl.
Lay three filo sheets lengthways on a work bench with the edges slightly overlapping, to make one long strip of pastry, then brush generously with butter. Repeat five more times. Arrange the vegetable mixture in an even line along the near edge, then roll up to make a long log. Do not over-tighten the log as the pastry will crack.
Starting at one end, gently twist into a coil, then transfer to a lined oven tray. Brush with butter, scatter with seeds, then bake for 30-35 minutes, until the pastry is deep golden. Serve with salad.