1 - Heat 2 tsp of the oil in a large saucepan and cook the spring onions over a low heat for 3 minutes or until beginning to soften.

2 - Add the spinach, cover with a tight-fitting lid and cook for a further 2–3 minutes or until tender and wilted, stirring once or twice.

3 - Tip the mixture into a sieve or colander and leave to drain and cool.

4 - Using a saucer as a guide, cut out 24 rounds about 12.

5 - 5 cm (5 in) in diameter from the filo pastry, cutting 6 rounds from each sheet.