Preheat the oven to 200°C/Gas Mark 6. Put the frozen spinach into a saucepan with a splash of water. Cover and heat gently, stirring from time to time, until completely defrosted. Tip into a colander or sieve to drain off all water, pressing with a wooden spoon to help it along.
Meanwhile, heat the olive oil in a frying pan over a medium heat. Add the spice seeds and let them cook for a minute or two, shaking the pan frequently, then add the onion and sauté for 5–10 minutes, or until soft and golden. Add the thyme.
When the spinach has cooled a little, squeeze as much liquid out of it as you can with your hands, then chop it roughly. Combine with the onion, along with a squeeze of lemon juice and plenty of salt and pepper. Set aside 2–3 tablespoons of the beaten egg for glazing and stir the remainder into the spinach and onion mixture.
Spoon half the spinach mixture into a 25 x 20cm (or thereabouts) ovenproof dish. Scatter over the cheese and toasted pine nuts, then top with the remaining spinach. Brush a little of the reserved beaten egg around the rim of the dish.
On a lightly floured surface, roll out the pastry (unless, of course, it’s ready-rolled), to a thickness of about 5mm. Lay the pastry over the dish and trim off the excess overhanging the rim. Press the edge of the pastry down so that it sticks to the rim. Brush the pie with the reserved beaten egg and bake for about 25 minutes until the pastry is puffed and golden brown. Serve immediately.
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