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Heat the oven to 220C (200C fan)/425F/gas 7.
Lay the sheet of puff pastry on an oven tray lined with baking paper; if it’s slightly too wide or long to fit neatly, fold in the sides a little. Bake for 10 minutes, then remove.
While the pastry is baking, put the butter beans, onion, tomato paste, garlic, dried oregano, cinnamon, thyme, tomatoes, three tablespoons of olive oil, a half-teaspoon of salt and a few twists of black pepper in a large bowl, then toss to combine.
Once the pastry is out of the oven, flip it over and, if it has inflated, gently press it down flat. Spoon the bean mix evenly over the pastry, then return to the oven for a further 10 minutes.
Meanwhile, roughly crumble the feta into small pieces, then mix with the fresh oregano and remaining teaspoon of olive oil.
When its 10 minutes are up, take the tray out of the oven, sprinkle the feta evenly over the top, and return to the oven for a final 15 minutes, or until the feta is just starting to brown.
Take out of the oven, drizzle over the lemon juice and honey, cut into four large slices and serve.
Serve with a leafy green salad and a good dollop of greek yoghurt.