Empanada with spinach, Torta del Casar and pine nut dressing

3 sheets of filo pastry

20g of pine nuts

10g of honey

1kg spinach, washed

1 small onion, peeled and finely chopped

5 garlic cloves, peeled and finely chopped

150g of sheep's-milk cheese, such as Torta del Casar

1 egg, beaten, to glaze

20ml of olive oil

10ml of Pedro Ximinez vinegar