Preheat oven to 180ºC

In a bowl sieve your flour, then add the butter and using your fingers rub into the flour until it resembles fine breadcrumbs. Add your water (1 tablespoon at a time) and using your hands mix into the flour and butter until it resembles a dough that sticks together.

Roll on a floured surface until thin and then use a small circular cookie cutter to shape out 24 mini circles.

Place these into your greased mini muffin baking tin and refrigerate until you are ready to add your filling.

Meanwhile, heat the olive oil in a frying pan and slowly sauté the shallots until soft but not brown, then add the garlic and cook for a further 3-4 minutes until it is cooked.

Place the spinach on a chopping board and chop it finely before adding to the frying pan. Stir for about 2 minutes until it starts to wilt just slightly. It’s important not to overcook as we want to keep all those good nutrients!

Add the cream and season with a little black pepper then mix well and remove from the heat.

Spoon the mixture evenly into the pastry cases in your muffin tin. It should be enough to fill the 24 pies.

In a bowl mix the bread crumbs with the parmesan cheese and then sprinkle over each of the muffins.

Bake for 20-25mins until the top is golden. Can be served cold or warm.