Grease a 9 inch pie dish and set aside. Remove the pastry from the fridge.

Heat the olive oil in a large pan and add the onion, saute it for about 5 minutes until softened and translucent.

Add the garlic and cook for about 1 minute until fragrant then add the spinach. Saute the spinach, stirring often until just wilted and no more. Transfer the cooked spinach and onion to a wooden cutting board or bowl and let it cool.

Once cooled roughly chop the spinach mixture into small pieces. Put it in large mixing bowl with the ricotta (500g/2 cups), 1 large egg, parmesan cheese (1 cup), pinch of nutmeg and a good pinch of salt and pepper.

Preheat the oven to 350F/180C.

Cover the bottom and sides of your pie dish with one sheet of puff pastry. Trim the edges and fill in the gaps if any.

Add the filling to the pie and spread out evenly. Create four deep wells in the filling to hold the eggs. Crack the raw eggs into the well and sprinkle each with a tiny amount of salt.

Place the second sheet of puff pastry on top making sure it’s directly on top of the filling. Fold the edges over to seal the pie.

Brush the top of the pie with a beaten egg then make a small cut in the middle of the pie with a sharp knife so steam can escape.

Bake in the oven for 50 minutes then let cool completely before serving.