- 100 g Gorgonzola
- 150 g ricotta
- 100 g chevin
- 250 g baby spinach, wilted and finely chopped
- 2 cloves garlic, crushed
- 2 free-range eggs
- ¼ cup parsley, chopped
- Sea salt and freshly ground black pepper
- 500 g pastry (see cook\'s note)
Preheat the oven to 180°C.
Crumble the cheeses into a mixing bowl. Add the spinach to the cheese with the garlic, 1 beaten egg, chopped parsley and seasoning.
When the mixture is combined, roll out your pastry on a floured surface, until about 3 cm thick. Cut into even-sized squares or rectangles about 10–15 cm in length.
Spoon a generous amount of the cheeseand- spinach mixture into the centre of half the squares.
Separate the remaining egg and beat the yolk, adding a drop of milk to dilute if necessary.
Lightly brush the edges of the pastry with the beaten egg mixture.
Cover with the remaining pastry squares and seal by pushing the edges together. Lightly brush the surface of each pie with the remaining egg mixture.
Bake for 15 to 20 minutes, until golden and crisp.
Cook's note: you can use store-bought pastry for this recipe, or try our deliciously easy homemade shortcrust pastry recipe