Ingredients
Method
1. Heat the oven to 200C/180C fan/gas 6 and place a large flat baking tray in the oven. Oil and line a deep loose-base 20cm cake tin (around 7cm tall) with baking parchment.
2. Heat the oil and butter in a large frying pan over a medium heat. Add the leeks and fry for 8 mins until softened, stirring occasionally, then add the spinach and stir until wilted. Take off the heat to cool slightly before tipping into a tea towel. Squeeze tightly over the sink to get rid of any excess liquid.
3. Next, tip the spinach mixture into a large bowl and add the dill, ricotta, cheddar, parmesan, 2 eggs, nutmeg and a good pinch of salt. Mix until combined, then set aside.
4. Dust your surface with flour and unroll 1 pastry sheet. Roll to 35x35cm, then roll it over the rolling pin so it’s easier to pick up and place over the lined cake tin. Gently press it in, covering the base and sides of the tin, then cut the excess off to leave 1cm of overhang. Unroll the other pastry sheet and cut a 25cm circle, saving the offcuts for decoration.
5. Spoon the spinach mixture into the pastry-lined tin, then smooth with the back of the spoon so it’s an even layer. Make 5 wells the size of an egg in the filling, then gently crack an egg into the wells.
6. Beat the remaining egg with some water to make an egg wash. Brush it around the edge of the pastry, then place the pastry circle on top. Using your thumb and index finger, crimp around the excess pastry, joining the top and bottom together.
7. Cut out any shapes you like from the leftover pastry, such as flowers and leaves, and use a little egg wash to stick them to the top of the tart. Brush all over the top with egg wash, then cut a small 1cm cross in the middle to let the steam out.
8. Place in the oven on top of the baking tray and cook for 45 mins until golden brown. Leave to cool for 30 mins before removing from the tin and slicing. Serve slightly warm.