Instructions: Two solid baking sheets measuring 35 x 28cm lightly greased and a 15cm plain pastry cutter.

Preheat the oven to gas mark 7/425F/220C.

Make the pastry (qv) and chill it for 30 minutes in the fridge.

Cook the spinach by placing it in a saucepan with a lid on then place it over a medium heat. Just let it collapse down into its own juices timing it for 2 to 3 minutes and turning it over halfway through.

Drain the spinach in a colander pressing it with a saucer to extract every last bit of juice then season with a little nutmeg.

Roll out the pastry on a lightly floured surface to 3mm cut out 15cm discs and place these on the baking sheets.

Finely chop the spinach and divide it between the pastry circles spreading it out towards the edges of the pastry but leaving a small uncovered rim around the edge.

Scatter the feta over the spinach then sprinkle over the pine nuts.

Cook the galettes for 10 to 12 minutes
one tray on the high shelf the other on the next one down until golden brown swapping the baking sheets over halfway through. Remove from the oven sprinkle the parmesan over and serve warm or cool on a cooling tray.

This is a very Greek combination where authentically the filling gets wrapped in pastry parcels. I now prefer this version though which has less pastry and is much prettier to look at.

Serves 3 as a light lunch or 6 as a first course

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