Rinse the spinach, then put it in a large bowl. Pour over some boiling water and rest for a couple of minutes. When it has wilted, drain and rinse with cold water. Let it cool, then squeeze out the excess liquid, first through the sieve, then with your hands.

Make a sausage shape from the spinach, then chop it finely and put it in the mixing bowl.

Add the crumbled feta, beaten egg, garlic and grated lemon zest. Season to taste, then mix well with a fork.

Preheat the oven to 190C. Lightly grease a standard muffin tin.

Roll out the pastry onto its packaging parchment paper. Using a large cookie cutter or a cup, cut out 4 circles, large enough to fit in and overlap the muffin holes.

Place each circle of the pastry in the cavities of the muffin tin. Gently press the down the pastry and around the sides. Fill them with the feta and spinach mixture, then fold the excess pastry towards the centre, pinching the overlapping pastry bits.

Brush the folder pastry with the egg-wash.

Bake for 20 minutes or until golden and set.