Pre heat oven to gas mark 6.Rinse the spinach and cook briefly in the water that it holds. Drain well - I put it in a small colander with a dish on top with a set of old weights in. Get rid of as much liquid as possible.
In a bowl combine the soft cheese, grated cheddar. egg and spinach.
Add grated nutmeg and salt and pepper to taste. Leave to cool slightly whilst you roll the pastry.
Put rolled pastry onto a 30cm enamel pie plate - I find that the pastry cooks better on these.
Add the filling. Use the second egg to brush round the edge before adding the top.
Crimp the edges to seal, glaze with beaten egg then sprinkle the crushed walnuts on top.