Heat the olive oil in a large cast iron frying pan; add the spinach and toss over a low heat, just until it begins to wilt.

Add the chopped anchovies, garlic and dash of salt and black pepper and toss over a low heat for a minute or two; then toss in the raisins and chopped nuts.

Remove from the pan and place in a colander; then set in a bowl to cool down.

Preheat oven to 350 degrees Fahrenheit.

On a lightly floured surface roll out the puff pastry dough to a quarter inch thickness.

Using a cover to a large jar cut out approximately 20 rounds, then re-roll the scraps and cut these into rounds as well.

Place a tablespoon of the filling in the center of each round. Brush the edges with a little water then fold and seal, pressing together with the edge of a fork. Brush each one with the egg wash.

Place the pies on a prepared baking sheet.

Bake for 15–20 minutes until puffed and a beautiful golden color is achieved.