Ingredients

• 250g/9oz strong white flour
• plus extra for dusting
• 1 tsp fine salt
• 1 tsp instant yeast
• 2 tbsp olive oil
• plus extra for kneading
• 1 tbsp olive oil
• 2 garlic cloves
• crushed
• 500g/1lb 1oz frozen
• whole-leaf (not chopped) spinach
• 125g/4½oz Yorkshire Fettle cheese or feta
• crumbled
• 2 tbsp pine nuts
• lightly toasted
• 3 tbsp chopped mint
• salt and black pepper

Directions

• 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 125ml/4fl oz of water. Start to mix with one hand
• adding a little more water as you go
• gradually incorporating all the flour from the side of the bowl until you have a rough dough. It should be soft and slightly sticky. You may need to add a little more water depending on the absorbency of the flour.
• Trickle a little olive oil onto your work surface and knead the dough on it for at least five minutes
• or until it becomes smooth and is no longer sticky. Return to the bowl and cover with cling film. Leave in a warm place for about an hour
• or until doubled in size and puffy.
• Meanwhile
• make the filling. Heat the oil in a large frying pan over a low heat
• add the garlic and cook gently for a minute
• or 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 released has evaporated. Add to the bowl with the garlic and season with black pepper and a small pinch of salt (remember that the cheese will be very salty). Leave to cool then add the cheese
• pine nuts and mint. Mix thoroughly.
• When you’re ready to assemble the parcels
• preheat the oven to 220C/425F/Gas 7 and line a baking tray with baking parchment.
• Tip the risen dough on to a floured surface and gently knock it back. Divide it into four equal pieces. Roll out each piece to a circle 18cm/7in in diameter and about 5mm/¼in thick.
• Divide the filling between the dough circles
• forming it into a triangular shape in the centre. Dampen the edges of the circles with a little water. Bring the dough up over each side of the triangle of filling
• forming a pyramid shape. Squeeze the edges of the dough together with your fingers to seal. Trim off any excess and press together again.
• Put the spinach parcels on the prepared baking tray and bake for 12–15 minutes
• or until golden-brown. Eat hot
• warm or cold.