Finely chop the leaves of dandelion, dock, plantain, chicory, sorrel, nasturtium, fennel, red mustard, kale, herbs like chives and garlic chives, mint, dill, parsley, and salad burnett and beetroot and broccoli greens and one small chilli.
Gently cook with garlic and onion in oil.
Let cool then combine with goat's cheese and egg.
Roll out two sheets of filo pastry, brush with melted butter and repeat, two sheets at a time, until you have ten sheets.
Spread mixture along long side of pastry, then roll up.
Brush top of roll with milk or melted butter and bake in a hot oven until pastry looks a golden brown.