Mini spinach pies

1.Preheat oven to 220°C/425°F. Line oven tray with baking paper.

2.Heat oil in large frying pan; cook onion, stirring, until softened. Add half the spinach; cook, stirring, until wilted.

3.Add remaining spinach, rind and juice to pan; cook, stirring, until liquid has evaporated. Remove from heat, cool 5 minutes.

4.Using 11cm round cutter, cut 12 rounds from pastry. Divide spinach mixture among rounds. Gather three points of each round together to form a triangle, leaving top of filling exposed. Pinch and twist each corner to secure pastry round.

5.Place pies on oven tray; sprinkle filling with pine nuts.

6.Bake pies about 15 minutes or until pastry is browned.