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1
Cut the spinach into 3 cm long strips, thinly slice the onion, and cut the bacon into 1 cm wide strips.
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2
(I used block bacon in this photo by the way.)
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3
Grease a frying pan with vegetable oil (or butter) and stir-fry the ingredients from Step 1.
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4
Season them with salt and pepper and transfer them to a plate to cool before chilling them in the fridge.
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5
Leave the frozen puff pastry to thaw at room temperature for 10 minutes.
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6
Connect 2 sheets of pastry together with a 1 cm overlap and secure the overlap in place by joining it with some beaten egg.
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7
Use a rolling pin to roll the pastry out to the size of the pie dish, then use the pastry to line the dish.
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8
Roll the rolling pan over the top to cut away any overhanging edges.
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9
Once neatened up, wrap the dish in cling film and leave it to chill in the fridge or freezer.
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10
Make the egg mixture.
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11
Crack the eggs into a bowl and beat them together.
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12
Then pour in the milk and season with salt and pepper.
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13
Preheat the oven to 200C and set the timer to 20 minutes.
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14
Mix the chilled vegetables and bacon from Step 2 with the egg mixture from Step 6.
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15
Check the flavour and adjust it if necessary with salt and pepper.
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16
Once the pastry is properly chilled, pour the mixture from Step 8 into the dish and bake it in the preheated oven.
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17
It's ready.
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18
It should turn out like this.
