Put the pine nuts in a large frying pan, put over a medium heat and toast for about five minutes, tossing every minute or so, until golden all over. Tip these into a bowl.

Heat four tablespoons of oil in the same pan over a medium heat, add all the spring onions, the minced garlic and a teaspoon of salt, and cook, stirring, for five minutes, until the onions have wilted and turned emerald green.

Add the blanched spinach, cook for 10 minutes, until all the water has evaporated, then add the oil and cook for a further five minutes. Add the nutmeg, dried mint, lemon zest, feta and ricotta, cook for two minutes more, then take off the heat.

Heat the oven to 200C (180C fan).

Lay a large sheet of baking paper (about 40cm x 40cm) on a worktop. Lay one sheet of pastry on the paper and brush all over with oil. Lay another sheet on top, angled at 45°, oil that, too, then repeat all this, this time with the way around until you've used all seven sheets of pastry.

Spoon the spinach and cheese mixture into the center of the top sheet of pastry, and spread out so it's 20-25cm across. Pull up the sides of the pastry to cover the filling, scrunching the edges back to leave most of the spinach mix exposed.

Oil any visible pastry again, then sprinkle over the nigella seeds and pop in the oven for 25 minutes, until the pastry is golden. Remove and leave to rest for 10-15 minutes.

Meanwhile, make the salsa. Pare off two strips of peel from the washed lemon. Cut the flesh into quarters and then into thin slices, add to the pine nut bowl, then stir in the chopped parsley, four tablespoons of oil and a quarter-teaspoon of salt.

When the galette has rested, spoon the salsa over the top and serve.