Spinach and Mushroom Pie

1. Preheat oven to 350 degrees F and grease a round baking dish. Heat a little olive oil in a saucepan, over a low heat. Add the spring onion and garlic, and saute until the onion becomes translucent.
2. Add the spinach stalks, and saute until translucent. Add the mushrooms and cook until softened. Sprinkle the cumin and coriander in, and mix thoroughly. Pour in a little of the lemon juice to ensure that the spices don't burn.
3. Add the spinach leaves and stir; this will become easier as they wilt. Add the rest of the lemon juice. The pan can be removed from the heat to ensure that the spinach doesn't wilt too much. Season, to taste. When the mixture is thoroughly combined, set aside.
4. Press 1 sheet of the pastry into prepared dish. Spoon in the spinach mixture carefully; there will be lots of liquid, and only some of this should go into the pie (or the pastry will be very soggy, rather than just a little!).
5. Put the other sheet on as a lid, and press the edges carefully. Pierce the lid with a fork in several places. Bake until the pastry is golden.