Heat a dash of oil in a large frying pan, and add the chopped onion. Cook over a medium heat for 5 minutes or so, stirring regularly, until soft and translucent. Add the garlic and chopped kale, and cook for a further 5 minutes. Transfer to a large mixing bowl, and leave to cool.

In the same pan, gently heat the Primula cheese with the milk, until it creates a smooth sauce.

Add the cheese sauce to the kale mixture, along with the crumbled feta, pine nuts, chopped parsley, and a good pinch of salt and pepper. Mix thoroughly to combine.

Heat the oven to 190°C (Gas Mark 5 / 375°F).

Lay a large sheet of filo on a flat surface, and lightly spray all over with oil. Lay another sheet on top. Spoon about a third of the kale mixture along one of the long edges of the filo, and roll.

Spray again with oil, and place it onto a lined, greased baking tray, curling tightly to create the centre of the spiral. Don't worry if you end up with a couple of small tears in the pastry - just use a scrap of filo to cover the gap, and tuck in any loose edges.

Repeat with the remaining pastry and kale mixture, adding the next two rolls to the spiral working outwards.

Spray the entire spiral with oil, and sprinkle with sesame seeds. Bake until the filo pastry is golden brown and crispy - mine took about 50 minutes, but check it intermittently, as the thin pastry can burn if not watched carefully.