Instructions: To make pie: preheat oven to 190 C. Wash and trim spinach and plunge it into very large pan of boiling, salted water for 15 seconds.

Drain and press lightly to remove all water. Puree in food processor. Mix spinach, pork, eggs (and cream for richer texture)

together. Add cheese and season with salt and pepper. Divide pastry and roll and cut each half into 25cm-round. Lift one round onto greased baking sheet or tray, then, leaving margin of 2.5cm all round, spread pork mixture over middle of pastry in even layer. Brush edge with beaten egg yolk and place second round of pastry carefully on top. Seal edge all way around by pressing firmly. Make little `chimney in middle of pie by removing small circle of pastry and inserting funnel made of baking paper rolled into a cylinder. Brush top of pie with beaten egg yolk and bake for 30 minutes, reducing heat to 150 C halfway through cooking time. To make sauce: fry peeled cloves of garlic in butter on gentle heat until tender, then mash them. Mix in creme fraiche and chicken stock and reduce sauce over low heat until thick and velvety. To serve: pass sauce separately: both it and pie are good hot or cold.

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