• Heat the olive oil in a large frying pan over a medium to high temperature
• Add the fennel to the pan and sauté until soft
• Slice the stems off the chard and add to the pan
• Sauté until soft
• Add the mince and brown
• Season generously
• Chiffonade the chard leaves and add to the pan
• Sauté until they start to wilt
• Add the watercress and as soon as it has wilted remove from the heat
• Place the mixture into a colander and leave to drain while cooling
• Once cool, add the zest, ricotta and sumac
• Stir to mix and adjust the seasoning to taste

if using phyllo pastry

• Preheat the oven to 200° Celsius
• Brush each sheet with the oil, placing one on top of the other
• Place the meat mixture along the length of the pastry
• Roll up tightly and shape into a spiral
• Place onto a baking tray and bake for 20 minutes
• Allow to cool slightly on the tray before serving

if using puff pastry

• Preheat the oven to 180° Celsius
• Place a layer of the pastry onto a baking sheet
• Place the meat mixture into the centre of the pastry - be quite generous with the filling
• Place the second layer of pastry on top and seal the edges using a bit of water to help 'glue' them together
• Cut a steam vent into your pastry top (or cut with a cookie cutter before using)
• Brush with milk
• Bake for 25 minutes
• Allow to cool slightly on the tray before serving