Torta Pasqualina

Ingredients

Salt

to taste

Black pepper

to taste

Ground Nutmeg

1/2 teaspoon

Eggs

5 large

Parmesan cheese

1/2 cup, grated

Ricotta cheese

1 cup

Fresh spinach

1 pound

Puff pastry

2 sheets

Instructions

1. Preheat the oven to 180°C (350°F).
2. Roll out one puff pastry sheet and use it to line a round baking dish, making sure to press the pastry into the corners.
3. In a large pan, cook the spinach with a little water until it wilts. Drain well and chop finely.
4. In a large bowl, mix the chopped spinach with the ricotta, Parmesan, 1 beaten egg, nutmeg, salt, and pepper. Stir until well combined.
5. Spread the spinach and cheese mixture evenly over the pastry in the baking dish.
6. Create 4 small wells in the spinach mixture and carefully break an egg into each well, ensuring the yolks remain intact.
7. Roll out the second puff pastry sheet and place it over the top. Trim any excess and crimp the edges to seal.
8. Make a small hole in the center of the top pastry layer to let steam escape.
9. Bake for about 1 hour, or until the pastry is golden and crisp. If the top starts to brown too quickly, cover it with aluminum foil.
10. Remove from the oven and let cool for at least 15 minutes before serving.