230g shortcrust pastry circle
4 eggs, beaten
100g mature Cheddar, grated
1tsp thyme leaves, chopped
90g cooked ham, torn
- Heat the oven to 190°C. Put the spinach into a colander and pour boiling water over to wilt. Run under cold water, then use your hands to squeeze out as much liquid as possible.
- Unroll the pastry circle and transfer to a lined baking tray.
- Beat the ricotta and eggs until smooth, then add the Cheddar, thyme, ham and wilted spinach. Season and pour into the centre of the pastry circle. Fold the edges of the pastry over the filling. Brush with a little milk, then bake in the oven for 20 minutes, or until set, puffed up slightly and golden.