Recipe by McCormack Family Farms   Heat oil in a large frying pan over medium-high heat. Fry the onion, garlic, and chilli flakes together for a few minutes and then add in the spinach. It may seem like a lot but it will wilt down quickly. Cook together for about 5 minutes. Remove from the heat and place spinach into a colander/sieve to remove some of the liquid.   When drained, place into a bowl and crumble in the Irish Greek Style Cheese. Leave this to cool a bit.   Meanwhile, heat your oven to 200ºC/180ºC Fan and line a baking tray with some greaseproof paper.   When the spinach has cooled, unroll the pastry and assemble the rolls.   Cut into 4 even pieces and spoon the spinach and Irish Greek Style Cheese mixture into the centre leaving space around all edges, fold one side over the other, and with a fork press down all 4 sides to seal it.   Slit across the top with a sharp knife and brush over the beaten egg. Sprinkle some seeds on top and place them on your prepared baking tray.   Bake in the oven for 25 minutes until golden brown.     Visit Our Shop

Peel the potatoes and grate them using a mandolin or food processor. Squeeze the grated potatoes to get rid of the starch. In a large bowl add flour and milk and whisk together until fairly thick. Add salt and pepper to taste, and mix the dough with the grated potatoes. In a cold frying pan add the butter and turn the heat to medium. Ladle the batter onto the pan until it covers it. Cook slowly for about 4 minutes on each side.   To Serve:   When the pancakes are ready, add smoked salmon pieces, freshly squeezed lemon juice, and a little creme fraiche. Sprinkle some freshly chopped dill. Roll and serve.