Inspired by the Italian torta pasqualina, this veggie pie is also delicious cold.
1. Pour 2 inches of boiling water into a large pan and add the kale, stirring occasionally as it wilts. Add half the spinach and, stirring continuously, allow it to wilt with the kale. Stir in the remaining spinach and repeat, then pour the wilted greens into a sieve over the sink and leave to cool.
2. Bring a smaller pan of water to the boil and add 4 eggs, cooking for 4 minutes 30 seconds. Drain and run the eggs under the cold tap until they begin to cool, then fill the pan again with cold water and put the eggs inside.
3. Gently fry the onion in a splash of oil over a medium heat for 5–8 minutes, then add the garlic and plenty of seasoning. Fry for a further 2–3 minutes, then tip into a mixing bowl and leave to cool.
4. Once the greens have cooled, squeeze as much liquid as possible out of them – either in small handfuls or by squeezing the liquid through a clean cloth. Tip the greens onto a chopping board and give them a final press with kitchen towel for any remaining liquid, then finely chop and add to the mixing bowl with the onions. Whisk in the remaining 4 eggs, then add the soft cheese spread, the goats cheese, parmesan, fresh herbs and lemon zest. Season and set aside.
5. Preheat the oven to 200ºC/180ºC fan/gas mark 6 and grease a 23cm non-stick tart tin with butter. Roll out the first pastry to be 2–3cm wider and lift into the tin, pushing into the fluted edges until the tart case is completely lined with a little overhang.
6. Spoon the green filling into the tart case, making 4 wells. Peel the boiled eggs and nestle in the wells, smoothing more filling over the top. Cut a 23cm disc from the second pack of pastry and lay on top, crimping the overhang round the edge to seal.
7. Score the pastry to decorate, then glaze with beaten egg and freeze for 20 minutes. Glaze again and bake for 30–35 minutes, until cooked through and golden.