Artichoke, spinach and cheese pie

1 HOUR 20 MINUTES + COOLING | SERVES 4-6 | EASY | V baby spinach 250g, chopped butter 2 tbsp

onion 1, finely chopped

garlic 1 clove, crushed

plain flour 1 tbsp, plus extra for dusting whole milk 100ml

Odysea marinated artichoke quarters 200g pack, drained and roughly chopped mature cheddar 100g, grated

parmesan or grana padano (or veggie alternative) 25g, finely grated

eggs 2 shortcrust pastry 500g block • Heat the oven to 190C/fan 170C/gas 5. Put the spinach in a colander and pour over a kettle of boiled water to wilt it. Cool, then squeeze out as much water as possible. Leave to dry on kitchen paper.

• Heat the butter in a pan and cook the onion and garlic for 5 minutes until soft. Stir in the flour and cook for 2-3 minutes, then gradually stir in the milk until you have a thick sauce. Add the spinach and stir until coated then take off the heat and stir in the artichokes, cheeses and one of the eggs. Season and cool.

• Cut off 1/3 of the pastry. Roll out the larger piece on a lightly floured worksurface to the thickness of a 20p and use it to line the base and sides of an approximately 22cm-round, 4cm-deep cake tin, leaving an overhang. Roll out the remaining pastry to make a lid. • Tip the filling into the shell then beat the other egg and glaze the edge. Drape the lid over the top and press down to seal. Use scissors to cut around the pie leaving a double overhang of 1cm. Crimp together. Glaze the top of the pie and cut a round airhole in the centre.

• Bake for 40-45 minutes or until deep golden. Leave in the tin for 20 minutes before cutting into wedges. Eat with a green salad, if you like.

PER SERVING (6) 599 KCALS | FAT 37.6G SATURATES 17.5G | CARBS 46.4G | SUGARS 3.5G FIBRE 4.8G | PROTEIN 16.2G | SALT 2G