Amanda Laird: Roast parsnip, gruyere and wilted spinach pies

Roast parsnip, gruyere and wilted spinach pie. Picture / Glenn Jeffrey

Serves 4

2 parsnips, peeled and cut into lengths
1 Tbs olive oil, plus 1 Tbs extra for wilting spinach
Salt and pepper
3 cups washed spinach leaves
100g gruyere
2 sheets puff pastry, cut in half
1 egg yolk, whisked with 1 Tbsp milk to make egg wash

1. Preheat oven to 200C. Toss parsnip in olive oil, season and bake 20 minutes.

2. Wilt spinach leaves in pan over medium heat with olive oil.

3. Place pastry on greased oven tray, top with parsnip and alternate slices of gruyere with spinach. Fold edges of pastry over filling and wash with egg. Bake 10 to 15 minutes until pastry is golden.