Heat the oven to 210C/200C fan/gas mark 6½.

Put 300g aubergines, cut into 5mm slices, on a baking tray with a rim; put 3 red peppers, halved and cut into 1cm slices, on another one. Drizzle ½ tbsp olive oil over both trays of vegetables and season. Cook for 30 minutes, or until soft. Turn the aubergines over halfway through the cooking time.

Meanwhile, heat ½ tbsp olive oil in a frying pan and cook 1 small finely chopped onion until pale and soft. Add 2 finely chopped garlic cloves and cook for another couple of minutes. Leave all the vegetables to cool.

Put a metal baking sheet into the oven.

In a large bowl, stir 250g drained ricotta, 55g grated Parmesan, 1 medium beaten egg, 10g chopped dill and 10g chopped parsley together and season. Chop the aubergine and pepper slices into chunky pieces and stir these into the ricotta mix along with 150g sliced artichoke hearts, 25g chopped pitted green olives, and the onion and garlic.

Clear a table or a worktop area where you have just over a metre of space. Melt 100g butter.

Lay out a line of filo sheets (from 1 x 250g packet of filo pastry) 1 metre long, overlapping them and brushing with butter as you position them. You should use a third of the sheets, and the long side of each sheet should be facing you. Lay 2 more layers of filo sheets on top, overlapping all of them and brushing with butter as you go.

About 2.5cm away from the edge nearest to you, spoon the ricotta and vegetable mixture in a line from one end of the pastry to the other, then roll it up, working away from yourself and brushing with butter as you roll. Try to roll it tight, but not so tight that you make the roll burst. Shape into a coiled pie.

Lay this on a large baking sheet – about the size of the one in the oven – and brush the outside with butter. Sprinkle on ½ tbsp toasted sesame seeds and bake, putting the baking sheet on top of the one in the oven, for 30-35 minutes, until golden.

Serve scattered with dill.