Preheat your oven to 220°C/200°C fan/gas mark 7.

Remove the filo pastry from the fridge and bring it to room temperature. Remove the pastry from the packet and lay flat on the counter, covered with a damp tea towel.

Trim the courgette, then coarsely grate. Place in a sieve and sprinkle with some salt. Leave to sit for a few mins over a sink.

Meanwhile, halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Zest and halve the lemon. Roughly chop the dill (stalks and all).

Heat a drizzle of oil in a large frying pan on medium-high heat. Add the onion to the pan and stir-fry until softened, 4-5 mins.

Meanwhile, press the courgette down with the back of a spoon to squeeze out as much water as possible. Alternatively, you can squeeze in your hands if you prefer.

Once the onion has softened, add the courgette and garlic to the pan and stir-fry, 2-3 mins. 

Transfer the veg to a large bowl with the dill and lemon zest. Crumble in the Greek style salad cheese. Season with pepper and mix well.

Lay a filo sheet on your work surface, brush with oil, then fold lengthways to create a large long rectangle. 

Spoon a quarter of the mixture along one of the long edges of the pastry.

Fold the ends in on the sides over the filling and carefully roll the dough into a long log leaving a 2cm border. Brush with olive oil and then roll to finish closing it. Coil the roll into a spiral shape.

Repeat this same process with another filo sheet. Coil the second filo cylinder around the previous one to make a larger swirl.

This is one portion. You should end up with a larger swirl made of two sheets per person. TIP: If you prefer, just make 2 small swirls per person. 

Carefully transfer the swirl to a lined baking tray and brush generously with oil. Sprinkle over the sesame seeds. Bake on the middle shelf until golden brown and crispy, 20-25 mins.

Meanwhile, trim the green beans. Cut the tomato into 1cm chunks.

In a medium bowl, combine the sugar and olive oil for the dresssing (see pantry for both amounts) with half the lemon juice.

Season with salt and pepper, then stir in the tomatoes.

When your börek has 10 mins of baking time remaining, pop the (now empty) pan back on medium-high heat with a drizzle of oil.

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. Lower the heat to medium, stir in the remaining garlic and stir-fry, 30 secs. 

Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins. Remove the pan from the heat.

When the börek has 5 mins left, drizzle over the honey (see pantry for amount).

Just before you're ready to serve, toss the baby leaves through the dressing. TIP: Don't add the leaves too early or they'll go soggy.

Share your börek style swirl between your plates. 

Serve with the green beans and baby leaf salad and any remaining lemon wedges alongside to finish.

Enjoy!