To make the dough, put the flour into a large bowl and add the salt to one side and the yeast to the other. Pour in the oil and 125ml of the water. Start to mix with the fingers of one hand, adding a little more water as you go, gradually incorporating all the flour from the side of the bowl until you have a rough dough. It should be soft and slightly sticky. You may not need to add all the water or you may need a bit more (depending on the absorbency of the flour)

Trickle a little olive oil onto your work surface and knead the dough on it for a good 5 minutes until it becomes smooth and is no longer sticky. Return to the bowl and cover with cling film. Leave it in a warm place for about an hour until doubled in size and puffy

Meanwhile, make the filling. Heat the oil in a wide frying pan over a low heat, add the garlic and cook gently for a minute or until it just starts to colour. Transfer to a large bowl. Add the frozen spinach to the pan and increase the heat to high. Cook, stirring often, until the spinach is soft and all the liquid released has evaporated. Add to the bowl with the garlic and season with pepper and a pinch of salt (remember that the cheese will be very salty). Leave to cool, then add the cheese, pine nuts and mint. Mix thoroughly

When you are ready to assemble the parcels, heat your oven to 220°C/gas 7 and line a baking sheet with baking parchment

Tip the risen dough on to a lightly floured surface and gently deflate it, then roll it out to a 5mm thickness. Using a plate as a guide, cut out 4 circles, 18cm in diameter

Divide the filling between the circles, forming it into a triangular shape in the centre. Dampen the pastry margin with water. Bring the dough up over each side of the triangle of filling, forming a pyramid shape. Pinch the edges of the dough together with your fingers to seal. Trim off any excess and press together again