Preheat the oven to 220C. Preheat you skillet or frypan to a medium-hot heat. Add the oil and onions and fry until the onions are just starting to soften. Add the spinach and cook covered for 1 minute until the spinach starts to wilt. Remove from the pan and leave aside.

Make 2 large patties out of the mince. Grind the smokey BBQ salt and the black peppercorns all over one side of both patties. Fry in the frying pan (one at a time if needed) until crispy on each side. While the patties are cooking, line your skillet or oven proof dish (preferably round in diameter) with the slices of bacon, leaving enough hanging over to then wrap around the top of your pie. Start to stack the pic with a bacon patties, 4 slices of cheese, the onion mixture, the rest of the cheese and finally the last patty. Then wrap the bacon over top and secure with tooth picks if needed. Try to make it as tight as possible as this is what will hold the pie together.

Cook in the oven until the bacon is starting to crisp. Remove and serve by cutting wedges.