Not specified

1. Peel and finely slice the garlic and onion.
2. Finely chop the dill stalks, reserving the leaves.
3. Halve, wash and finely slice the leek.
4. Place a large non-stick casserole pan on a medium heat with 1 tablespoon of olive oil.
5. Add the garlic, cumin seeds and dill stalks, then finely grate in the nutmeg.
6. Add the leek and onion, season with sea salt and cook for 5 minutes, or until starting to colour.
7. Push the leek and onion to one side of the pan, add the spinach to the other, then cook for 10 minutes, or until defrosted, turning regularly and breaking up with a spoon.
8. Stir it all together, season to perfection and cook until all the liquid has cooked away.
9. Remove from the heat and leave to cool (or spread it out on a clean work surface to cool it down more quickly), then crumble over 100g of cheese.
10. Pour 75ml of boiling water into a jug with a large pinch of salt.
11. Stir, then leave for a minute or two to cool slightly.
12. Place the flour into a bowl, make a slight well in the middle, then gradually pour in the water, using a fork to mix in the flour to form a dough.
13. Knead on a clean, flour-dusted surface for 5 minutes, or until smooth and elastic.
14. Lightly rub a large clean surface with olive oil.
15. Divide the dough into 4 equal balls, place them on the surface, then cover with the bowl and leave to relax for 5 minutes.
16. Gently flatten the dough balls using clean hands, drizzle with oil, then bit by bit, gently ease the edges out, stretching and pulling until you have 4 thin rounds (roughly 12cm in diameter).
17. Divide the filling between them, then confidently stretch the edges up and over it to make 4 rustic parcels, embracing their natural shape and patching up as needed.
18. Flatten to about 1cm (0-inch)-thick with your hands (you should be able to see some of the filling through the dough).
19. Place a large non-stick frying pan on a medium heat with 1 teaspoon of oil, then confidently add the parcels and cook for 3 minutes on each side, or until golden and crispy (don’t worry if some of the filling spills out).
20. Drizzle over the honey, sprinkle over the sesame seeds, and cook for 1 final minute, jiggling the pan and turning halfway.
21. Finely slice the olives and place in a bowl with 1 tablespoon of red wine vinegar and 2 tablespoons of extra virgin olive oil.
22. Cut the tomato into 8 wedges.
23. Speed-peel the cucumber into long ribbons or halve it, scrape out the seeds and clank into 1cm (0-inch) chunks.
24. Finely chop the dill leaves, then add with all the veg to the bowl and toss to coat in the dressing.
25. Season to perfection.
26. Click apart the lettuce leaves, finely slicing the inner ones.
27. Arrange the outer leaves around the edge of a serving platter, place the sliced leaves in the centre, then add the salad, drizzling over any dressing and crumbling over the cheese.
28. Divide the spinach pies between plates, cut into rustic wedges and serve with the salad on the side.

Not specified