Blue Cheese and Nut Pie

For the pastry: beat all the ingredients together in a mixing bowl to a smooth dough. Wrap in cling film and chill for for 30 minutes.

For the filling: heat the oil in a pan and cook the onion until soft, but not browned. Add the spinach and cook until just wilted. Leave to cool.

Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 23 cm|9" springform tart tin.

Roll out 2/3 of the dough on a floured work surface, until it is almost twice as wide as the diameter of the pie tin. Line the base and sides of the tin. Gently press the pastry into the corners of the tin, trimming off any excess, then prick the base of the pastry case several times with a fork.

Cover the pastry with a sheet of non-stick baking paper and fill it with rice or dried beans. Bake for 10 minutes, until the pastry is pale golden. Remove from the oven, discard the beans and paper and set aside to cool.

Spread the spinach mixture on the base of the pastry case.

Beat together the cheese, cream, yoghurt and eggs and season with salt and pepper. Pour over the spinach. Sprinkle with walnuts.