200g/7oz Tenderstem broccoli, cut into florets
1 garlic clove, finely chopped
1 tbsp chopped fresh mint
large handful spinach
200g/7oz 00 flour, plus extra for dusting
2 tbsp olive oil
pinch of salt
25g/1oz walnuts, broken into pieces
50g/1戮oz gorgonzola, or a similar vegetarian blue cheese (such as dolcelatte)
2 free-range eggs