Ingredients
Units
Scale
For the filling:
- 1 pound (450 grams) baby spinach leaves
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons extra-virgin olive oil
- 15 ounces fresh ricotta cheese, drained liquid removed
- 1 cup Parmigiano cheese, grated (you can also use Pecorino Romano cheese)
- 7 eggs, room temperature
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
- Fresh black pepper, to taste
For Assembly:
- 2 sheets of puff pastry, thawed according to package instructions
- Egg wash (1 beaten egg)
Instructions
- Preheat your oven to 350°F.
- Fill a large pot with water and boil over high heat. Once boiling, add spinach into the water and let cook for 2 minutes until wilted. Transfer greens into a colander and rinse under cold water. Using paper towels, squeeze spinach to remove excess water. Transfer spinach to a cutting board and chop; set aside.
- In a large pan over medium heat, saute the onion in olive oil for 5-6 minutes, stirring occasionally. Add the garlic and cook until fragrant- 2 minutes. Turn off the heat and let cool.
- In a large mixing bowl, combine the chopped spinach, cooked onions and garlic, fresh ricotta, grated Parmigiano, 2 eggs, salt, ground nutmeg, and fresh black pepper. Mix well until combined.
- Grease an 8-inch springform pan with olive oil or cooking spray. Make sure to coat the sides well.
- Roll out one sheet of puff pastry and line the bottom and sides of the pan, making sure to leave some over the edges.
- Fill the pastry-lined pan with the ricotta and spinach mixture, and even out the surface.
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Make five deep holes in the filling using the back of a spoon. Carefully crack one raw egg into each hole, careful not to break the yolk. Add a pinch of salt to each egg.
- Roll out the second sheet of puff pastry on a lightly floured surface into a 9-inch circle. Place the puff pastry over the spinach pie and pinch the edges of the puff pastry together to crimp and seal the pie.
- Brush the egg wash on the pie (you may have some leftovers). With a sharp knife- create small vents on the top of the pastry.
- Bake for 55-60 minutes; the top is golden brown and puffed. Let it cool for at least 30 minutes before removing it from the springform pan. Transfer to a serving platter or large cake plate for a festive effect.
- Slice and serve warm. Buon appetito!
Notes
Top Tips
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- Quality Ingredients: Use fresh, high-quality ingredients, especially spinach, eggs, puff pastry, and ricotta. Fresh and flavorful ingredients contribute significantly to the overall taste of the dish.
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- Properly Drain Spinach: Ensure you thoroughly drain the cooked spinach to remove excess moisture. This helps prevent a soggy filling and maintains the pastry’s crispiness.
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- Season Well: Season the spinach and ricotta mixture well. Taste and adjust the salt, pepper, and nutmeg to your liking. Well-seasoned fillings enhance the overall flavor of the pie.
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- Puff Pastry Handling: Handle store-bought puff pastry gently to preserve its flakiness. Follow package instructions for thawing, and avoid overworking the dough for a flaky crust.
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- Egg Wells: Create wells, or large holes, in the spinach filling for the eggs. This helps the eggs cook evenly and gives the pie a pretty presentation.
- Prep Time: 20 min
- Cook Time: 60 min
- Category: Savory
- Method: Italian
- Cuisine: Italian