6 to 8 people
Spinach: 500 g
Ricotta: 200 g
Parmesan cheese: 40 g
Puff pastry: 2 sheets
Salt: to taste
Pepper: to taste
Extra virgin olive oil: to taste
Start by cleaning the spinach. Rinse it in running water and cut the leaves into strips. Blanch it for approximately 5 minutes, drain it and leave it to cool.
Now prepare the rest of the filling. Put the ricotta, 1 egg and the parmesan cheese in a bowl. Mix it all together thoroughly, then add the blanched spinach. Season with salt and pepper to taste.
Take a high-sided baking tin, line it with baking paper and put the first sheet of puff pastry inside. Put the filling on top and use a fork to create four small wells in the mixture. Break the eggs into the four holes. You can now cover the top of the pie with the second sheet of puff pastry. Brush the surface with a little extra virgin olive oil and prick it all over with a fork. Bake it at 180°C for approximately 60 minutes. Take the Easter pie out of the oven and serve it warm.