Method

• 1.
  Preheat the oven to 200°C. Grease a 20cm x 30cm x 3.5cm rectangular baking tray.
• 2.
  Combine spinach and kale in a large colander and toss with 1/2 tsp salt flakes. Stand for 20 minutes or until just softened. Rinse under cold running water and drain.
• 3.
  Heat 2 tbs of reserved oil in a large frypan over medium heat. Add spinach and kale, and cook, stirring occasionally, for 6-8 minutes until wilted. Stand until cool enough to handle. Place in a clean tea towel and squeeze out excess water. Transfer to a large bowl.
• 4.
  Heat remaining 2 tbs reserved oil in a large frypan over medium heat. Add long green shallot and garlic. Cook for 2-3 minutes until shallot has softened. Cool slightly then transfer to spinach mixture. Add zest, eggs, curd, capsicum, paprika and dill. Season to taste and stir to combine. Divide mixture into 5 portions.
• 5.
  Lay 4 sheets of filo on a clean work surface. Brush 3 sheets with butter and stack the 4 sheets together. Place 1 portion of the mixture on short edge of pastry, around 2cm from the edge and shape into 2cm-thick log. Place in prepared tray and brush with melted butter. Repeat with the remaining sheets and mixture.
• 6.
  Sprinkle with black sesame seeds and bake for 35-45 minutes until golden and crispy. Cool on a wire rack for 15 minutes before serving. Serve with tomato relish.