Ingredients
For the Pie
- 2 puff pastry sheets
- 25 oz (700 g) spinach (already boiled)
- 7 oz (200 g) ricotta cheese
- 7 oz (200 g) grated Parmesan cheese
- 1 onion
- 6–8 eggs
- Nutmeg to taste
- Extra virgin olive oil
- Salt and black pepper to taste
Instructions
Prepare the Vegetables
Wash the spinach thoroughly and boil it in lightly salted water for about 10 minutes. Drain, let it cool, and squeeze well to remove excess water.
Prepare the Filling
In a bowl, mix the ricotta with one egg, grated Parmesan cheese, salt, pepper, and a pinch of nutmeg. Add the spinach, either whole or chopped, and mix until well combined.
Assemble the Pie
Line a 22–24 cm baking mold with parchment paper and place the first puff pastry sheet inside. Fill with the ricotta and spinach mixture.
Add the Eggs
Create small wells in the filling and crack one whole egg into each cavity.
Seal the Pie
Cover with the second puff pastry sheet, seal the edges, and brush the surface with beaten egg. Pierce lightly with a fork.
Bake
Bake in a preheated oven at 180°C (356°F) for about 60 minutes. If the top browns too quickly, cover with aluminum foil.
Serve
Let it cool slightly before slicing and serving.