Potato, spinach and bacon pie

Ingredients

350 g	Ready rolled savoury short crust pastry (Main)
1 small	Egg, lightly beaten for egg wash
250 g	Baby spinach leaves, washed (Main)
200 g	Small waxy potatoes, scrubbed (Main)
4 rashers	Rindless bacon, diced (Main)
3 large	Eggs
250 ml	Cream
1	Lemon, finely grated zest
3 Tbsp	Grated parmesan cheese
1 pinch	Salt and pepper
1 large handful	Chopped flat leaf parsley
1 large handful	Chopped walnuts

Directions

1. Heat the oven to 180C.
2. On a lightly floured bench, roll the pastry a little thinner and use to line a 23cm deep, loose-bottom fluted tart/pie tin. Line the pastry case with crumpled baking paper and baking beans or rice. Place in the oven and bake blind for 20 minutes. Remove the paper and beans or rice, and lightly brush the pastry case with the egg wash. Return to the oven and bake for a further 5 minutes. Remove and leave to cool. Place a baking tray in the oven to heat.
3. Place a saucepan over low heat and cook the spinach, in batches, until it wilts. Place in a sieve over a bowl as you go to drain. Squeeze excess liquid from the spinach, then roughly chop.
4. Cook the potatoes in lightly salted boiling water until just tender. Drain and cool, then cut into thin slices. Pan-fry the bacon until lightly cooked.
5. Place the eggs in a jug with the cream, lemon zest and half the Parmesan. Season and whisk to combine.
6. Spread the potato slices in a single layer over the base of the pastry case. Sprinkle over the bacon, followed by the spinach. Gently pour the egg mixture over and top with the remaining Parmesan, the parsley and walnuts. Remove the hot tray from the oven and carefully place on the tin. Place in the oven and baking for about 35 minutes until the filling is golden and set in the centre.

See more of Kathy's simple dinners

• Cheese and spinach filo pie
• Lamb and barley soup