Torta Pasqualina

Torta Pasqualina is a traditional Italian Easter pie made with spinach, ricotta and whole eggs enclosed in a thin puff pastry.

Ingredients - Serves 8

Preheat the oven to 180°C (350°F).
Roll out the puff pastry and use it to line a round baking dish.
Cook the spinach in a large pan with a little water until it wilts. Drain well and chop finely.
In a bowl, mix the spinach with the ricotta, parmesan, 1 egg, nutmeg, salt, and pepper.
Spread the spinach mixture over the pastry in the baking dish.
Make 4 small wells in the spinach mixture and carefully break the remaining eggs into them.
Cover with another layer of puff pastry, seal the edges, and make a small hole in the center to let steam escape.
Bake for about 1 hour, or until the pastry is golden and crisp.