Heat oven to 180C/160C fan/gas 4.
Melt half the butter with the oil in a sauté
pan. Add the onion and cook for 10 mins
until softened. Remove to a bowl.
Add a few handfuls of spinach to the
pan and cook for a few mins until it has
wilted down. Remove from the heat and
drain in a colander. Repeat until all the
spinach is cooked. Press with the back of
a spoon to remove any excess liquid.
Now roughly chop and tip into the bowl
with the onion. Stir in the nutmeg, ricotta,
egg yolks, Parmesan and some seasoning
and mix well.
Roll out one pack of pastry on a lightly
floured surface to a 25 x 30cm rectangle,
then lay on a large baking sheet. With the
longest side facing you, pack the spinach
mixture down the middle of the pastry,
leaving a 5cm border all the way around.
Brush the pastry all the way round with
some beaten egg.
Roll out the second pack of pastry
to a rectangle slightly larger than the
first. Drape over the top and gently press
down the edges to seal both pastry
layers together. Trim the edges to
neaten and crimp with your fingers,
or seal down with a fork.
Brush all over with beaten egg and, if
you like, lightly score the pastry with the
back of a knife in a criss-cross fashion,
making sure you don’t cut all the way
through. Bake for 40 mins. Leave to rest
for 10 mins before serving.