Bring a pot of water to the boil. Blanch spinach for 2 mins until wilted. Drain and squeeze out excess water with the back of a spoon, set a side. Cook pancetta in a pan with no oil until crisp

Drain pancetta from excess oil and set a side. Chop up the spinach. Put the ricotta in a bowl, add the spinach and mix

Now add the pancetta, half the beaten egg and mix well. Add a sprinkle of salt if desired

Preheat oven to 180 degrees. Roll out pastry into a medium sized round, foil tray. Prick with a fork and glaze with some beaten egg. Add the mixture and spread evenly. Fold over the edges and glaze with the rest of the egg

Pop in the oven for about 25-30 minutes. Rest for at least an hour before serving because the cheese needs time to set