Roast parsnip, gruyere and wilted spinach pies
Photo by Babiche Martens
- Preheat oven to 200C. Toss parsnip in olive oil, season and bake 20 minutes.
- Wilt spinach leaves in pan over medium heat with olive oil.
- Place pastry on greased oven tray, top with parsnip and alternate slices of gruyere with spinach.
- Fold edges of pastry over filling and wash with egg.
- Bake 10 to 15 minutes until pastry is golden.