- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1kg spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- ¼ tsp ground nutmeg
- 500g ricotta
Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…
- 2 egg yolks
- 85g parmesan (or vegetarian alternative), finely grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 2 x 375g packs all-butter puff pastry
- a little flour, for dusting
Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
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.