Instructions: Mix the flour yeast and 1/2 tsp of salt in a bowl.

Add 1 tbsp olive oil and just enough water to form a stiff dough.

Gather together and knead for 510 minutes until smooth.

Place in a lightly oiled bowl and cover.

Leave somewhere warm for about an hour or until well risen.

Heat 1 tbsp oil in a saucepan and add the spinach and garlic.

Stir well to coat and cook for about three minutes until the spinach is wilted.

Drain thoroughly then chop.

Place in a bowl season with plenty of salt and pepper and stir in the cheese.

Allow to cool.

Divide the dough into 10 pieces then roll out each piece to a circle about 1314cm diameter. Divide the spinach between each circle placing it on to one half.

Fold over (pastylike) and crimp the edges.

Place on an oiled baking tray and brush the tops with a little olive oil.

Leave uncovered for about 20 minutes then bake in a preheated oven (220C/425P/Gas Mark 7) for about 15 minutes until golden brown.

Use a mixture of manchego (a Spanish ewes milk cheese) and parmesan if possible; mature cheddar will do otherwise.

Makes 10

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.