Wash vegetables and aromatics.
Chop spinach and swiss chard.
Cut leeks and spring onions into rings.
Finely cut small burnet and fennel.
Heat some olive oil and cook leeks and spring onions until soft.
Add spinach, swiss chard and small burnet. Cook for a few minutes until soft.
Remove from heat, add fennel, bulgur, pepper, a pinch of salt and stir.
Add skotyri or feta cheese crumbled and stir well.
Preheat oven to 180C.
Brush with olive oil a round baking pan 28cm diameter.
Brush with olive oil one phyllo sheet and top with another phyllo sheet. Spread 5-6 full Tbsp of the filling, making a lane on the edge of the larger side of the phyllo sheet, fold in the edges and roll.
Twist the roll to make a snail and put it in the centre of the pan. Repeat with rest of the phyllo sheets and place them around the centre snail until the baking pan is full.
Brush well with olive oil and sprinkle with sesame and poppy seeds.
Bake at 180C for 40-45 minutes until nicely coloured.