Preparation:

Preheat the oven to 180C, fan oven.

Mash the Petit Frais with a fork and water or blend the two together in a food processor.

Add the chopped fresh parsley and chilli and mix.

Brush the filo pastry sheet with oil.

Place about 1 level tablespoon of the Petit Frais-parsley mixture on the edge of the sheet. Roll up one turn and then fold both sides towards the centre to close the sides. Finish rolling tightly, then make a snail.

Do the same with 2-3 other leaves and once rolled continue the snail so that the dish is filled.

Place the snail in a small round dish.

Brush the börek with an oiled brush and add a few sesame or nigella seeds on top (optional).

Bake at 180°C for 15-20 minutes or until golden brown.

NB: Can be enjoyed as an aperitif (4 people) or as a main course (2 people).