Empanada Recipe with Spinach and Pine Nuts - Great British Chefs

Ingredients

• 3 sheets of filo pastry
• 1kg spinach, washed
• 1 small onion, peeled and finely chopped
• 5 garlic cloves, peeled and finely chopped
• 150g of sheep's-milk cheese, such as Torta del Casar
• 20ml of olive oil
• 1 egg, beaten, to glaze
• 20g of pine nuts
• 10g of honey
• 10ml of Pedro Ximinez vinegar