In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add spinach and seasonal vegetables, cooking until tender. Stir in chopped figs, pecans, cumin, salt, and pepper. Cook for an additional 5 minutes, then remove from heat and let cool.

Prepare the Filo Dough

Preheat the oven to 375°F (190°C). Lay out a sheet of filo dough and brush lightly with olive oil. Layer another sheet on top and repeat until you have 5 layers.

Assemble the Wellington

Place the cooled vegetable filling in the center of the layered filo dough. Fold the dough over the filling, sealing it well. Transfer to a lined baking sheet.

Bake the Wellington

Bake in the preheated oven for 25-30 minutes, or until the filo is golden brown and crispy.

Prepare the Jalapeno Cherry Sauce

In a small saucepan, combine diced jalapeno and cherry sauce. Bring to a simmer for 5-7 minutes to meld the flavors.

Serve

Slice the Wellington and serve warm with whipped potatoes and jalapeno cherry sauce.