1 tbsp olive oil
1 tsp salt
300g fresh baby spinach
1 tsp freshly milled black pepper
225g Halloumi cheese
200g feta cheese crumbled
2 tbsp toasted pine nuts
320g ready roll puff pastry
1 medium free range egg beaten
1 tsp coriander seeds
1 tbs mustard seeds
1 tsp cumin seeds
Pour a little olive oil into a large non stick pan, add a sprinkle of salt and finally place the spinach on top.
Cook the spinach for 5-6 minutes until wilted and reduced by half its volume, spinach is full of water so its important to cook well to allow us to remove the water when cooked, otherwise the pastry will go soggy when baked.
Once the spinach is wilted remove from the pan and transfer into a sieve and leave to drain.
Toast the pine nuts in a dry non stick frying pan for 40-5 minutes until golden, making sure you keep stirring them around as they can easily burn if not watched carefully.
When the spinach is cooled squeeze all the water out using your hands, then place in a mixing bowl with the grated halloumi and crumbled feta cheese.
Add in the toasted nuts and lemon zest and season with only a little black pepper as the cheeses are salty.
Mix together to put to one side ready for when you need it.
Roll out the puff pastry and place the spinach filling down the centre like a large sausage roll.
Brush the edges with beaten egg and fold the pastry over to encase the filling.
Crimp the edges of the pastry to make sure nothing leaks out while baking.
Place the pie carefully onto a crusty bake tray and brush the top with the remaining beaten egg and sprinkle with the coriander, mustard and cumin seeds.
Bake in a pre heated oven 180c for 25-30 minutes or until golden and crisp.