Ricotta Cheese (2 cups)
into the bowl and begin to break it down using a fork.
Fresh Baby Spinach (4 cups)
and a generous handful of
Pecorino Romano Cheese (to taste)
Mix together well and add a sprinkle of
Salt (to taste)
Ground Black Pepper (to taste)
and a touch of
Ground Nutmeg (to taste)
and mix together once again.
Once the ingredients are mixed and the filling looks much creamier, it is ready. Preheat the oven to 180 degrees C (350 degrees F).
Line a baking dish with
Nonstick Cooking Spray (as needed)
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.
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!