Put the Ricotta Cheese (500 gram) into the bowl and begin to break it down using a fork.
Add Fresh Baby Spinach (120 gram) and a generous handful of Pecorino Romano Cheese (to taste).
Mix together well and add a sprinkle of Salt (to taste) and Ground Black Pepper (to taste) and a touch of Ground Nutmeg (to taste).
Add an Egg (1) and mix together once again.
Once the ingredients are mixed and the filling looks much creamier, it is ready.
Line a baking dish with Nonstick Cooking Spray (to taste) and Puff Pastry (2), and prick the bottom of it using a fork so it helps it to cook through.
Fill it using the ricotta mixture and even it out as much as you can using a spatula.
Cover the pie with another sheet of puff pastry, angling it so that the edges cover any gaps.
Create a crust by gently folding down the edges and joining the two layers together.
Press down around the edges using the teeth of a fork.
Beat an Egg (1) lightly in a small cup and add a drop of water.
Brush the egg mix over the top of the pie using a pastry brush.
Cook in the oven at 180 degrees C (350 degrees F) for 40 minutes or until golden.
Let the spinach ricotta pie rest and cool for up to ten minutes, then slice into triangular serves and place on a wooden board. Enjoy!