Spinach and bolognaise pie

Method

• 1
  Heat the oil in a large frying pan over medium-high heat. Cook the onion, stirring occasionally, for 2-3 minutes or until soft. Add the garlic and cook, stirring, for 1 minute. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 4-5 minutes or until the mince changes colour.
• 2
  Add the wine and cook for 1-2 minutes or until reduced slightly. Stir in passata, tomato paste, stock powder, oregano and bay leaf. Reduce heat to medium. Cook for 10 minutes or until thick.
• 3
  Preheat oven to 180°C. Combine the ricotta, feta, cheddar, spinach, egg and pesto in a large bowl. Season with salt and pepper.
• 4
  Brush a 35 x 25cm ceramic baking dish with oil. Line base and sides with 2 pastry sheets, slightly overlapping. Spread the bolognaise mixture over the base. Top with the spinach mixture. Smooth the surface. Top with the remaining pastry and seal the edges. Brush with milk. Bake for 45 minutes or until golden.