1.Preheat oven to 200°C/400°F.
2.Lightly spray a large heated non-stick frying pan with oil; add eggplant and onion. Cook, stirring, over high heat, for 5 minutes or until onion softens. Add spices; cook for 1 minute or until fragrant. Remove from heat; cool slightly.
3.Combine eggplant mixture with capsicum and ricotta in a large bowl; toss to combine. Season to taste.
4.Line an oven tray with baking paper. Lightly spray one fillo sheet with oil; top with another sheet. Spoon half the eggplant mixture down one long side of the pastry. Roll pastry over filling to form a log (don’t roll too tightly). Roll log into a spiral shape; place on tray, tucking end loosely under spiral. Repeat with remaining pastry and filling. Sprinkle with fennel seeds.
5.Bake snails for 20 minutes or until golden.
6.Meanwhile, combine tomato and mint leaves in a medium bowl. Combine yoghurt and half the sumac in a small bowl.
7.Serve snails warm or at room temperature, sprinkled with remaining sumac, and accompanied with tomato and mint, and yoghurt mixture.
You can make the filling the night before, and assemble the snails just before baking. If taking the pastries to work, store, covered with foil, in the fridge; bring to room temperature the next day.Note