Preheat oven to 200°C (390°F). Trim each pastry sheet into a 20cm square. Use one sheet of pastry to line the base of a lightly greased 20cm-square cake tin lined with non-stick baking paper. Heat the oil in a non-stick frying pan over high heat. Cook the bacon for 4–5 minutes or until golden. Remove from the pan and set aside. Add the spinach and cook for 2–3 minutes or until any excess liquid has evaporated.
Spread spinach over the pastry base. Top with the cheese, bacon and crack over the eggs. Top with remaining pastry sheet. Brush with the extra egg and bake for 50 minutes or until puffed and golden. Cut into squares and serve with a crisp green salad and tomato relish. Serves 4.