Mix the chopped chervil and parsley with creme fraiche, egg yolks and 1/2 of the cheese and season to taste.
Slice the asparagus and courgette thinly lengthways on a mandolin, place a pan of salted water onto the heat and bring to a boil, place the strips of asparagus into the water and remove after 10 seconds and straight into iced water to cool. Repeat the same process for the courgette and dry both of them well on kitchen paper. Then lastly cook the peas will just soft for approximately 2-3 minutes then also refresh in iced water and dry on kitchen paper. Place a shallow pan on a low to medium heat then add some butter, once it has just melted then add the spring onions and season with salt and pepper, cook briefly for 2-3 minutes till just cooked and place onto a tray to cool, then mix this with the egg mixture in a bowl.
Melt the remaining butter and take a sheet of fio and brush all over on one side, place another sheet on top then brush again with butter, place the last sheet on top and brush with butter again. Cut into four equal rectangles, bake these at 180°C for approximately 15 minutes until golden and crispy with another tray on top so they stay flat.
Place the spring onion mix onto the bottom of the filo, then lay on the sorrel and spinach leaves, sprinkle in the rest of the melted butter and season with course sea salt and pepper. Than lay on the rest of the vegetables, courgettes, asparagus, peas and the rocket leaves last, sprinkle over the remaining cheese and bake at 170°C for 8-10 minutes.