2 tbsps olive oil
500 g extra lean beef mince
2 tsps Greek seasoning`
2 cups finely chopped baby spinach leaves
100 g low fat crumbled feta
4 sheets frozen puff pastry
1/4 cup milk
Preheat oven to 220oC
Add olive oil to a flat non-stick pan, coat surface, heat pan to medium heat
Cook mince at medium heat until cooked through, breaking up lumps
Put baking paper on 2 trays, put feta, 1/4 size measuring cup and brush on bench
Sprinkle Greek seasoning on mince and cook for 1 min.
Add spinach and cook until just wilted.
Turn off heat and transfer mince mixture to a large plate or bowl to cool
Get 4 sheets of puff pastry out of freezer, remove plastic and lay singly on chopping boards.
When partially thawed, cut each sheet in half (to get 8 rectangles)
Spoon 1/8 of the mince mixture onto one half of each rectangle of pastry
Carefully fold the pastry in half to enclose the mince mixture and crimp the edges with a fork
Put each pie on a baking tray.
Brush the top of each pie with milk
Bake in the oven for 20-25 mins or until golden brown.
Serve with carrot and broccoli