Spinach Pie with Ricotta and Egg Nests

This savory pie combines flaky pastry with a creamy spinach and ricotta filling. Eggs baked in shallow nests on top make it a satisfying centerpiece for brunch, lunch, or a light dinner.

Ingredients

• 1 sheet puff pastry, thawed
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 300 g fresh spinach
• 250 g ricotta cheese
• 50 g grated Parmesan cheese
• 5 large eggs
• 1 teaspoon dried oregano or chopped fresh dill
• Salt and black pepper, to taste
• A pinch of red pepper flakes, optional

Method

1. Heat the oven to 200°C or 400°F. Line a pie dish or baking tray with parchment paper.
2. Fit the pastry into the dish, leaving a small border. Prick the base with a fork and bake for 8 to 10 minutes, until lightly set.
3. Meanwhile, warm the olive oil in a skillet. Cook the onion until softened, then add the garlic and spinach. Cook until the spinach wilts.
4. Transfer the spinach mixture to a sieve and press out as much liquid as possible. Chop it roughly.
5. Combine the spinach with the ricotta, Parmesan, one egg, oregano or dill, salt, pepper, and red pepper flakes.
6. Spread the filling evenly over the pastry. Use the back of a spoon to make four shallow nests in the filling.
7. Crack one egg into each nest. Return the pie to the oven and bake for 15 to 20 minutes, until the pastry is golden and the egg whites are set. Bake longer if firm yolks are preferred.
8. Rest the pie for 5 minutes before slicing.

Serving Suggestions

Serve warm with a crisp green salad, roasted tomatoes, or lightly dressed cucumbers. The pie may also be served at room temperature.

Helpful Tips

• Remove excess moisture from the spinach to prevent a soggy filling.
• For a sharper flavor, add crumbled feta or extra Parmesan.
• If using frozen spinach, thaw it completely and squeeze it dry before mixing.
• Watch the eggs closely near the end of baking, as the yolks can firm quickly.