Spinach & Kit Calvert Wensleydale Cheese Pie

Packed full of  flavour, great served on its own or with a tomato and onion salad and sweet pickle.

Ingredients

• 454g (1lb) shortcrust pastry
• 900g (2lb) spinach - washed and shredded
• 25g (1oz) butter
• 1 large onion - chopped
• 300g (12oz) Kit Calvert Wensleydale cheese, grated
• 2 tablespoon chopped parsley
• 3 eggs - lightly beaten
• 2 garlic cloves - crushed
• 120ml (4 fl oz) soured cream
• 1/4 teaspoon grated nutmeg
• Salt and pepper

Method

1. Step 1. Put the spinach in a saucepan with water and place over a medium heat until it is just cooked and no liquid remains, stir occasionally to prevent sticking.
2. Step 2. Melt butter in a small pan, add onion and cook until transparent.  Combine the spinach, onion, garlic, Kit Calvert Wensleydale cheese, soured cream and parsley.
3. Step 3. Lightly beat egg, nutmeg and seasoning.
4. Step 4. Roll out half the pastry to line a 22cm (9”) pie dish. Pour in the filling.
5. Step 5. Brush the brim with beaten egg and roll out the remaining pastry to cover the pie.  Make a hole in the centre and glaze with beaten egg.
6. Step 6. Bake at 200c/Gas Mark 6 for 30 minutes until golden brown