Spinach and feta hand pies

These lovely individual pies are great served warm straight from the oven. They can also be enjoyed cold; pack a few in Tupperware for a tasty, on-the-go lunch.

Ingredients

Serves: 6 individual pies

Ready in: 45 mins (plus chilling of pastry, if making)

• 1 x 360-370g shortcrust pastry (see Sausage Pie recipe) or 375g pack ready-rolled shortcrust pastry
• 1 tbsp olive oil
• ½ small onion, finely chopped
• 100g spinach, chopped
• 30g vegetarian hard cheese or parmesan, grated
• 80g feta, crumbled
• 1 medium egg, beaten
• 1 lemon, zested

Method

1. Preheat the oven to 200°C/fan 180°C/gas 6. Heat the oil in a large frying pan, then add the onion and cook for 4-5 mins until softened. Put the spinach in the pan and cook for 2-3 mins until wilted. Put the mixture into a sieve and leave to drain and cool over the sink or a bowl.
2. Using a fork, mash the cheeses, most of the egg (reserving a little for brushing) and lemon zest with the spinach until well combined. Season.
3.  Dust a surface with flour, then roll out the pastry to a large rectangle about 3mm thick. Cut out 4 x 15cm circles, using a bowl as a guide. Brush the edges of the circles with water then divide the spinach mixture between them. Fold up the sides of the pastry to meet at the top, then pinch together to seal well. Put the pies on their side and brush with the reserved beaten egg, then makes holes with a fork.
4.  Put on a lined baking tray and bake in the oven for 20-25 mins until golden. Serve warm or once cooled.