This easy-to-make creation makes a great summer lunch served with a salad or as a side dish for a heartier meal in colder months. Either way you get a fantastic trio of spinach, cheese and garlic that even my veggie-averse son will happily demolish. The leftovers save in the fridge and are great cold or reheated.

INGREDIENTS
Serves 4 Adults
375g ready made puff pastry
200g washed spinach
150g cream cheese
1 large garlic clove
lemon
salt and pepper
milk for brushing

• Pre-heat the oven to 200°C (180°C Fan). Wash the spinach then put into a pan with a lid and cook on a medium high heat for a few minutes until the spinach has wilted. Rinse in cold water then squeeze out excess liquid.
• Chop the spinach and using a microplane, grate the peeled garlic clove and half the lemon zest.
• Roll out pastry into a rectangle then cut in half to make two squares. Spread the cream cheese over each square then sprinkle the spinach and garlic over one side. Grind over the spinach with the lemon zest, salt and pepper.

• Put the two square together (filling sides together) and place the pastry on a baking sheet. Put a glass in the centre of the pastry then cut segments from the glass to the edges.
• Taking care not to tear the pasty near the glass, twist each section then brush the whole thing with milk. Bake in the middle of the oven for 30 minutes or until it’s golden brown.
• Tear off sections to serve with salad and tzatziki.