Preheat the oven to 200°C.

Beat the eggs in a large bowl.

Coarsely grate in the apples and most of the Gruyère.

Finely slice the ham.

Roughly chop the spinach.

Trim and finely slice the spring onions.

Add it all to the eggs with the cottage cheese and a pinch of black pepper, then beat together.

Pour the mixture through a colander into another bowl, separating the eggs from the filling.

Put the eggs aside.

Rub a deep 30cm x 35cm tray with olive oil.

Lay out one sheet of filo, then evenly sprinkle over one sixth of the filling.

Roll up and place in the oiled tray, folding in the edges, if needed.

Repeat with the remaining sheets of filo and the remaining filling.

Brush the top with a little oil, then bake on the bottom of the oven for 20 minutes.

Evenly pour over the reserved egg mixture, grate over the remaining cheese, then return to the oven for a final 10 minutes, or until golden.