Spinach pie is an excellent way to enjoy spinach, one of the healthiest of vegetables. Spinach contains vitamin C and is packed full of nutrients. I like it because it tastes great and I could eat it simply sauted with a drizzle of olive oil and lemon juice.

Here's a receipe for spinach pie, or spanakopita in Greek. Spanakopita is usally made into large pies that can be cut into slices to serving at lunch time or as an appetiser. Here's a spanakopita recipe which has a little twist. Individual mouth watering spinach puff pastries with a little bacon to create a super healthy savoury snack.

Ingredients (makes 12 pastries)

Preparation

Prefheat oven to 200C/400K/ Gas Mark 6

Wash the spinach well and allow to drain. Cut the onion into 1cm pieces and similarly the bacon rashers. Fry the bacon in a large pan with the olive for about a minute and then add the onions and fry until the onions are soft and transparent. Add the garlic and turn down the heat.

Dry any excess water from spinach by rubbing in a clean dry kitchen towel. Cut the spinach coarsely and add to the pan with the onions. Add parsley and simmer, stirring occasionally.

In a large bowl add the egg and beat well but not too much (we don't want a froth). Crumble the feta into the egg and some freshly grated nutmeg and mix well.

Once the spinach is reduced to a pulp turn off the heat and allow to cool for a while and then add to the egg mix and stir well.

The pastry should be rolled out on a flat surface which has been sprinkled with flour to stop the pastry sticking. Roll out into sheets of around 3 or 4mm and use a cookie-cutter or a bowl with 12cm diameter to cut out discs on which to place the filling. 

Add approx 1 tbsp of mix to the middle of each disc and fold over to make a parcel. Crimp the edges to seal the pastry parcels and place on a non-stick baking trayor tray and bake for 15 to 20 minutes until brown.