INGREDIENTS

INSTRUCTIONS

Drain the spinach well, squeezing between two plates to extract all
the moisture, or dry off in a pan over a low heat.  Heat the oil in a
pan and cook the leeks until soft. Stir in the  spinach and cook for 1
minute. Set aside to cool.  Roll out just under half the pastry to a 8
and a half inch round and  lift on to a baking sheet. Spoon the spinach
and leek mixture over  the pastry to within 1 inch of the edge.  Cut
the cheese into slices and arrange over the spinach mixture. Brush
pastry border with water  Roll out the remaining pastry to a round,
large enough to fit over  base. Trim and press edges together to seal.
Decorate top and edges  by marking with a sharp knife, taking care not
to cut right through  the pastry. Pierce a hole in the top to allow
steam to escape.  Chill for 30 minutes.  Set oven to 220C, 425F, Gas 7.
Brush pastry with beaten egg to glaze.  Bake for about 20 minutes until
puffed and golden brown. Serve hot or  cold with a salad.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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