Difficulty: Easy
Wash the spinach leaves and wilt them in the butter over medium heat until softened. In a bowl, whisk the 3 whole eggs with the heavy cream. Fold in coarsely chopped walnut kernels and crumbled Roquefort cheese. Season lightly with salt and pepper. Mix thoroughly.
Preheat the oven to 210°C (thermostat 7). Roll out the puff pastry into a 20cm x 30cm rectangle. Cut strips from the edges to form raised borders. Brush with egg yolk diluted in a bit of water. Layer the well-drained spinach on the base, then spread the walnut-Roquefort mixture evenly on top. Bake for 20 minutes. Turn off the oven and let rest inside for 5 minutes before serving.
