Ingredients
300 grams (12 ounces) ready made shortcrust pastry
250 grams (10 ounces) spinach leaves, washed and chopped
100 grams (4 ounces) sun-dried tomatoes in oil, drained
pinch Ground Nutmeg
2 x 250 grams (9 ounces) pots ricotta cheese
2 eggs, beaten
50 grams (2 ounces) Parmesan cheese, grated
150 millilitres (¼ pint) semi-skimmed milk
Schwartz Sea Salt and Black Pepper to season
