Eliopites, olive and feta phyllo spirals

Cook the finely chopped onion in the olive oil in a skillet on low heat until soft.

Slice the scallions very thinly; add to the cooked onion for about two minutes to soften, then take the pan off the heat.

Chop the pitted olives roughly by knife, or pulse in a food processor without making a paste; add to the pan off the heat.

Add the chopped parsley, dried mint, plenty of black pepper and the crumbled feta; mix.

Melt the butter and stir in the salt.

Drizzle and brush butter over one sheet of filo, lay a second sheet on top, overlapping torn sheets, and butter the top.

Spread three to four tablespoons of filling across the bottom and sprinkle with mozzarella.

Roll up, twist slightly if the filo allows, and coil into a spiral; set on a parchment-lined baking tray.

Brush the remaining butter all over the tops and sides.

Bake at 350F for 40 to 50 minutes, rotating the tray for even color, until golden and crisp; if the oven runs hot, use 325F and bake longer.

Rest about five minutes at room temperature before serving.