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- 12 eggs
- 3 tablespoons self raising flour
- 1 large handful parsley leaves, finely chopped
- 1 large handful dill, finely chopped
- 1 large handful coriander, finely chopped
- 3 spring onions, finely chopped
- For the filling
- 100g chanterelle mushrooms
- 200g chestnut mushrooms
- 1 regular onion
- 3 cloves garlic, crushed
- 350g spinach, chopped roughly if leaves are large (include the stalks, finely chopped)
- Knob of butter
- Veg oil or similar, for frying
- 120g cheese, grated (I used a mixture of cheddar and Lancashire)
- Comte (or another cheese, obviously, to grate on top)
- 50g butter
- 50g flour
- 600ml milk
View Full Recipe at Food Stories
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