| 1 | Drain the spinach well, squeezing between two plates to extract all the moisture, or dry off in a pan over a low heat. |
| 2 | heat the oil in a pan and cook the leeks until soft. |
| 3 | Stir in the spinach and cook for 1 minute. |
| 4 | Set aside to cool. |
| 5 | roll out just under half the pastry to a 8 and a half inch round and lift on to a baking sheet. |
| 6 | Spoon the spinach and leek mixture over the pastry to within 1 inch of the edge. |
| 7 | cut the cheese into slices and arrange over the spinach mixture. |
| 8 | Brush pastry border with water |
| 9 | roll out the remaining pastry to a round, large enough to fit over base. |
| 10 | Trim and press edges together to seal. |
| 11 | Decorate top and edges by marking with a sharp knife, taking care not to cut right through the pastry. |
| 12 | Pierce a hole in the top to allow steam to escape. |
| 13 | chill for 30 minutes. |
| 14 | set oven to 220c, 425°F, gas Brush pastry with beaten egg to glaze. |
| 15 | bake for about 20 minutes until puffed and golden brown. |
| 16 | Serve hot or cold with a salad. |
