1. Cook the peas in a pot of boiling water for 4 minutes. Drain then plunge immediately into a large bowl of icy water. Once cooled, drain again.
2. Arrange spinach leaves on a large platter, scatter peas over the top, then crumble feta over the peas.
3. Sprinkle with shredded mint and dress to taste with olive oil, lemon juice and pepper.