Ingredients

1 sheet of fresh or frozen ready-rolled puff pastry (cut into 4)

2 tbsp balsamic vinegar

100g feta cheese (crumbled)

a handful of pine nuts

200g young leaf spinach (cooked in a little butter, then squeezed of excess water)

1 onion (sliced and cooked in butter until soft)

1 egg yolk (whisked for glazing)

2 handfuls of rocket

Preparation

  1. Heat the oven to 200C/fan 180C/gas 6. Mix the spinach, pine nuts, onion and balsamic and season. Put the pastry pieces on a baking sheet, score a border 11/2 cm in from each edge and glaze.

  2. Divide the spinach mix and feta between them and spread inside the border. Bake for 20-25 minutes until puffed and golden.

Serve with rocket salad.

367 kcalories, protein 10.6g, carbohydrate 24.7g, fat 25.8 g, saturated fat 9.9g, fibre 1.6g, salt 1.54g