Pepper & spinach pie

INGREDIENTS

■ Butter to grease a 20cm spring sprung cake tin

■ 2 sheets of round pre-made short crust pastry

■ 1 free-range egg, beaten

FOR THE FILLING

■ 2 tbsp of veg oil

■ 1 large aubergine

■ 250g of spinach leaves

■ 500g jar of roasted peppers, drained

■ 250g of ricotta

■ 2 garlic cloves, chopped

■ 2 tsp of grated lemon zest

■ 10 fresh basil leaves

METHOD

1. Preheat the oven to 180 degrees.

2. Heat the oil in a griddle pan, grill aubergine on both sides until soft, then set to one side. Place the spinach in an ovenproof dish, add a little water, cover and cook in the microwave for three minutes. Drain excess water, add to a bowl and combine with other ingredients.

3. Grease the tin, line with the first pastry sheet, pushing it into the corners allowing some overhang. Add a layer of spinach mix, then alternate other ingredients. Top with basil leaves and brush the edges with egg. Top with the second sheet of pastry, seal the edges with a fork. Using a sharp knife, trim off the excess.

4. To make the lattice, cut the excess into 2cm strips. Brush with egg, line equally apart, then at a 90-degree angle add the second layer of strips. Push the ends down, brush with egg. Bake 45-50 minutes until golden.