Giant mushroom and chestnut filo swirl

Ingredients
– olive oil
– 1 onion, peeled + chopped
– 6 garlic cloves, peeled + chopped
– 500g / 17.6oz mushrooms, chopped
– 400g / 14.1oz firm tofu, pressed + drained
– 200g / 7.1oz baby spinach
– 100g / 3.5oz cooked chestnuts, chopped (we use vacuum-packed chestnuts)
– 80g / 2.8oz breadcrumbs
– 3 tbsp cranberry sauce
– 16 sage leaves, chopped
– 4 sprigs of fresh thyme, leaves picked
– salt + pepper
– 9 filo sheets
– 1 small handful of sesame seeds
1. Add a splash of olive oil to a pan on a medium heat. Fry the onion and garlic for 10 mins or until they begin to brown.
2. Fry mushrooms and break up the tofu into the pan. Fry for
10-15 mins or until most of the moisture has gone.
3. Add the spinach and cook until wilted.
4. Transfer the mixture to a large mixing bowl. Add the chestnuts, breadcrumbs, cranberry sauce, sage, thyme and generous pinches of salt and pepper. Stir to combine, then leave to one side to cool for 5-10 mins.
5. Preheat the oven to 200°C fan / 425°F.
6. Roll out a sheet of filo pastry on a clean worktop. Lightly brush the sheet all over with olive oil. Then place another filo sheet on top.
Add a quarter of the mixture along the length of the filo sheet. Then carefully roll into a long log and slowly curl tightly into a swirl. Don’t worry if the filo splits. Slice a strip from one of the sheets, brush it with olive oil and use it to patch over the split.
7. Repeat three more times (or keep going until it’s the size you want) and curl each log around the swirl. You can also use the extra sheet to slice more strips and cover the gaps where the logs connect to each other.
8. Brush the top of the swirl with olive oil and sprinkle sesame seeds all over the top.
9. Bake for 30-40 mins or until crispy and golden all over.