Heat the oven to Gas Mark 4, 180ºC, 160ºC fan. Heat 1 tbsp oil in a pan and cook the onion and pepper for 4 minutes until soft. Add the garlic and spread the mixture out onto a 3cm (1½in) deep ovenproof dish.
Arrange the pre-cooked and drained spinach and seafood on top and sprinkle over the oregano, paprika, wine and tomatoes.
Brush a little sunflower oil onto the pastry squares. Layer the squares on top of the pie, scrunching them slightly at the edges and sprinkle with a little paprika.
Bake in the oven for 15 minutes until golden. Serve hot.
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