Spinach and pine nut pies

900g spinach, washed or 500g frozen
30g butter
1 brown oinon, finely diced
4 cloves of garlic, finely diced
5 sprigs dill, finely chopped
Freshly grated nutmeg, to taste
265g fresh ricotta (don't use smooth ricotta as it will be too runny)
30g parmesan, grated
30g pine nuts, toasted
2 eggs
salt and black pepper to season
8 puff pastry sheets
2 tbsp sesame seeds
tzatziki, pomegranate molasses or tomato sauce to serve

1. Preheat oven to 225C. Blanch spinach in boiling water for 2 mins. Drain well into colander, pressing to squeeze out any excess moisture. Roughly chop and set aside.
2. Melt butter in a medium frying pan over a medium heat. Add oinon and garlic, and cook for 6 minutes or until soft. Add dill and spinach, stir to combine, then add nutmeg to taste. Transfer to a large bowl and set aside to cool slightly.
3. Add ricotta, parmesan, nuts and 1 egg to bowl and stir to combine. Season with salt and pepper. Put remaining egg in a small bowl and whisk to make an egg wash.
4. Line 2 oven trays with baking paper. Cut 4x10cm diameter circles from each pastry sheet. Brush 16 circles with egg wash. Divide spinach mix between circles, leaving a 1 cm border. Top with remaining 16 circles. Press edges together with your fingers, then press firmly with a fork. Put pies on prepared trays. Brush tops with egg and sprinkle with sesame seeds.
5. Bake pies for 15 mins or until golden and puffed. Cool for 5 mins, then serve with sauce of choice.