What you need:

25g  ready to eat spinach

4 tbsp  crème fraiche

1 large clove garlic, crushed

Zest of 1 lemon

Small handful of mint, or ½ tsp dried mint

1  egg, lightly beaten

200g  feta cheese, crumbled

2 tbsp  pine nuts, toasted

500g ready rolled puff pastry

What you do:

Preheat the oven to 200 C/ 400 F /Gas mark 6

Place the spinach in a colander, pour over boiling water to wilt, then run under the cold tap to cool. Squeeze out the excess water, roughly chop and set aside.

In a bowl, mix together the crème fraiche, garlic, lemon zest, mint, and half of the beaten egg. Then fold through the feta, pine nuts and spinach.

On a lightly plain floured surface, roll out the ready rolled puff pastry to the thickness of a pound coin. Using a bowl as a template, cut out 12 x 10.5cm circles.

Then divide the filling between them.

Brush the edges with the leftover beaten egg, then fold over and seal. Chill in the fridge for 15 mins.

Place the parcels on a baking tray lined with greaseproof paper and cook for 20-22 mins, or until golden, crisp and piping hot throughout.

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