Wilt the spinach with ½ teaspoon of salt until the leaves become a little darker. Don’t overcook. Cover and set aside to cool.

When the spinach is cool, combine it in a bowl with the goat’s cheese and ½ teaspoon of salt. Sprinkle generously with grated black pepper and grated nutmeg.

Roll out half the pastry to make a circle about 10 inches (25cm) in diameter, using an upturned plate as a template to cut a circle. Save the trimmings.

Arrange the spinach and cheese mix on top, leaving a margin of about 4cm (1½ inches), and create four little wells in the spinach. Break 1 whole egg into two of the wells, and put the yolks of two others in the remaining wells (Or you can just use 4 small whole eggs instead).

Roll out the other half of the pastry, and place it on top of the pie, crimping the edges to seal them. Brush the top and edges with milk. Use the trimmings to make designs to on top of the pie and brush with more milk.