Ingredients

· 50 g frozen spinach

· 2 teaspoons parmesan

· 4 teaspoons grated cheddar

· Pinch ground nutmeg

· Flour

· 200 g shortcrust pastry

Method

Heat oven to 200°C. Line the baking tray with baking parchment. Put the spinach onto pieces of kitchen paper. Pat flat to remove any water and then, put in the bowl. Add the cheeses and nutmeg, stir together and set aside. Using a flour dredger, sprinkle some flour on the work surface. Roll out the pastry to a long rectangle. Using the biscuit cutter, cut out six circles. Brush the edges with water and then, spoon the spinach mixture into the middle of each. Fold the edges together and squeeze them. Brush the tops with more water and make holes with a fork. Bake for 15-20 minutes until golden and enjoy warm or leave to cool completely and pack for future use.