2 PACKS PUFF PASTRY, 1KG FRESH SPINACH OR BAG OF FROZEN SPINACH, 500G RICOTTA, 2 EGGS SEPARATED, 100G PARMESAN FINELY GRATED, ¼tsp GROUND NUTMEG, SALT AND PEPPER, 1 EGG BEATEN
HEAT THE OVEN TO 180C/160C FAN/GAS 4. STEAM DOWN SPINACH IN BATCHES AND DRAIN IN A COLANDER SQUEEZING OUT THE EXCESS MOISTURE. PLACE WILTED SPINACH ON A BOARD AND CHOP WELL. IN A BOWL MIX THE SPINACH, RICOTTA, EGG YOLKS, GRATED PARMESAN, GROUND NUTMEG, SALT AND PEPPER. ROLL OUT THE PASTRY INTO TWO RECTANGLES APPROXIMATELY 25 X 30CM OR TO FIT YOUR BAKING TIN. LAY ONE SHEET ON YOUR BAKING TIN. WITH THE OTHER SHEET FOLD IT IN HALF LENGTHWAYS AND WITH A SHARP KNIFE MAKE A FEW CUTS AT AN ANGLE ABOUT 4CM LONG TO CREATE THE CHEVRON EFFECT AS SEEN IN THE PHOTO. KEEP THIS PIECE FOLDED OVER. BEAT YOUR EGG WHITES AND FOLD INTO THE SPINACH MIXTURE. SPOON THE MIXTURE ONTO THE PASTRY LEAVING ABOUT 3CM AROUND THE EDGE. BRUSH THE PASTRY ALL THE WAY AROUND WITH THE BEATEN EGG. TAKE THE FOLDED PIECE OF PASTRY AND LAY IT OVER HALF THE PIE, LINING THE EDGES UP, THEN UNFOLD IT OVER TO THE OTHER SIDE CREATING YOUR PARCEL. PRESS THE EDGES TOGETHER TO SEAL AND TRIM OFF ANY EXCESS PASTRY. CRIMP THE EDGES WITH YOUR FINGERS AND BRUSH ALL OVER WITH THE BEATEN EGG. BAKE FOR AROUND 40 MINUTES UNTIL GOLDEN BROWN. THIS IS GREAT EATEN BOTH HOT AND COLD.