Recipe:

1. Preheat the oven to 180C/160c fan/4 gas mark and line a baking tray with baking paper.
2. Wash the pomegranate under cold water. Slice the pomegranate in half across the middle, then hold it cut-side down in your hand over a bowl. Take a wooden spoon and tap firmly on the top of the pomegranate to release the seeds and catch them in the bowl. If needed, cut the pomegranate in quarters and repeat.
3. On a clean work surface, gently layer a sheet of filo pastry. Brush with the melted butter and then top with another sheet. Brush the top with butter and repeat with a third filo pastry sheet.
4. Gently spread half of the cheese along the long edge of the filo pastry sheet. Now gently roll the filo pastry up and over the cheese loosely to create a log. Spiral the log into a spiral shape. Don't worry if the dough tears at some places, it will be fine. Place the spiral onto the prepared baking sheet. Repeat with the remaining filo pastry sheets.
5. Bake the spirals for 20-25 minutes or until lightly golden and crisp. Remove from the oven and drizzle with honey. Top with some of the pomegranate seeds and serve warm.