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2 tsp olive oil

400g bag fresh spinach

250g tub lactose free cream cheese or mozzarella

grating of nutmeg

375g gluten free pastry sheet - click here for recipe

4 medium eggs


Heat oven to 220C/200C fan/gas 7. Heat the oil in a large saucepan.

Add the spinach and cook until wilted, then drain and thoroughly squeeze out as much liquid as possible.

Mix with the lactose free cream cheese, nutmeg and plenty of seasoning.

Lay the gluten free pastry on a baking sheet and pinch up the edges to form a lip all round.

Prick the base all over with a fork, so the pastry doesn’t puff up too much. Bake for 15 mins or until the gluten free pastry is light brown.

Remove from oven and press the pastry down if it has puffed up.

Pile in the spinach mix, leaving four clear areas for the eggs to go into. Carefully crack an egg into each space.

Season and pop back in the oven for a further 10-15 mins until the white is set and yolk is still a little runny, or to your taste.

Recipe adapted from: Good Food

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