Instructions

1. If you are using fresh spinach, clean them well by soaking them in cold water with a splash of vinegar. Drain and rinse well to remove all of the grit, and then use a salad spinner to remove as much water as possible.
2. Place the fresh spinach leaves into a large saucepan over medium-high heat, and cook for several minutes until the leaves start to wilt. Take the saucepan off the heat and tip the cooked spinach leaves into a large colander over the kitchen sink.
3. If you are using frozen spinach leaves, place the frozen spinach into a large saucepan over low-medium heat. If the frozen spinach has not been frozen in large cubes but are instead in large blocks, try to break up the frozen spinach to help it defrost more quickly. Once the frozen spinach has fully defrosted, tip the cooked spinach leaves into a large colander over the kitchen sink.
4. Press and squeeze out as much liquid from the cooked spinach as possible.
5. Place the spinach onto a large plate and set aside to cool completely.
6. Once the spinach has cooled, place it into a large mixing bowl.
7. Grate over some fresh nutmeg and season with salt and pepper.
8. Crumble over the feta.
9. Squeeze a bit of lemon juice over everything.
10. Mix everything together well.
11. Preheat the oven to 200°C (390°F) (without fan).
12. Cut out rounds from the puff pastry to line the muffin tin moulds.
13. Fill each pastry-lined mould with some of the spinach and feta filling.
14. Brush some egg wash on the inside rim of the pies.
15. Cut out more rounds from the puff pastry to form the lids of the pies. Seal the edges together by pinching the edges or using the tines of a fork to press them together.
16. Use a scissor or knife to cut a small steam vent in the pie lid.
17. Brush the pies with egg wash.
18. Bake for 20-30 minutes, or until the pies are lightly golden.
19. Serve hot or warm.