instructions

1. To make the dough, put the flour into a large bowl and add the salt to one side and the yeast to the other.
Pour in the oil and 125 millilitres of the water. Start to mix and add a little more water as you go, until you have a dough that is soft and slightly sticky.

2. Trickle olive oil onto your work surface and knead the dough until it becomes smooth and is no longer sticky. Return to the bowl and cover with cling film. Leave it in a warm place for about an hour until doubled in size and puffy.

3. Meanwhile, make the filling. Heat the oil in a wide frying pan over low heat, add the garlic and cook gently until it just starts to colour. Transfer to a large bowl. Add the frozen spinach to the pan and increase the heat to high. Cook, stirring often, until the spinach is soft and all the liquid has evaporated. Add to the bowl and season with pepper and salt. Leave to cool, then add the cheese, pine nuts and mint. Mix thoroughly.When you are ready to assemble the parcels, heat your oven to 220°C and line a baking sheet with baking parchment.

4. Tip the risen dough onto a floured surface and gently deflate it, then roll it out to five millimetres in thickness. Cut out four circles, 18 centimetres in diameter. Divide the filling between the circles, forming it into a triangular shape in the centre. Dampen the pastry margin with water. Bring the dough up over each side of the triangle of filling, forming a pyramid shape. Pinch the edges of the dough together with your fingers to seal. Put the spinach parcels on the baking tray and bake for 12-15 minutes.