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Preheat the oven to 210C/200C Fan/Gas 6.
Brush a filo sheet generously all over with butter and roll up from the long side. Curl it in a loose spiral and place in the centre of a lightly greased 20cm/8in round cake tin (not a loose-based tin). Repeat with another filo sheet, brushing, rolling and loosely coiling it around the swirl of filo already in the tin. Continue until you have used up all the filo and filled the tin to the edges.
Brush the top with more melted butter and bake for 5–10 minutes, or until pale golden.
Meanwhile, beat the eggs in a jug with the spring onions, coriander, paprika and salt.
Pour the egg mixture all over the baked filo. Drizzle over the sriracha and bake for a further 13–15 minutes, until the egg has just set.
Leave to cool for 15 minutes before slicing and serving.