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Start by frying your onion and garlic in some olive oil for a few minutes, add the spinach and herbs, fry until the water has evaporated and leave on a plate to cool.
Add 4 eggs to a bowl and separate the last egg leaving the yolk on the side to brush the pastry and add the white with the other 4, whisk them with the milk and set aside.
Heat your oven to 180C and line a dish (20 by 30cm) with parchment paper (grease dish first and cut the corners of the paper to fit it in better).
Add your pastry and brush it all around with egg yolk including the edges and fork some holes in the base. If you’ve got some yolk left stick it in the egg and milk mix so it’s not wasted.
Add the spinach mix and spread and all the cheese slices and top with the egg mix. Add the asparagus and salt and pepper and some grated cheese if you wish.
Bake for 50-60 min on medium to low shelf. It may start look puffy and golden after 30 min but hang in there as the pastry and filling won’t be cooked properly. If it’s getting too dark turn the oven down to 170C.
Leave to cool for 15 min and enjoy hot or cold. Reheat in the oven or air fryer, store in fridge for up to 3 days.