Spinach and Ricotta Pie

Instructions

1. Preheat your oven to 375°F (190°C). This ensures the oven is hot enough to bake the pie thoroughly.
2. Heat the olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, but not browned.
3. Add the chopped spinach to the skillet. Stir occasionally until the spinach is wilted and any excess moisture has evaporated, about 5 minutes. Set aside to cool slightly.
4. In a large bowl, mix together the ricotta cheese, Parmesan cheese, beaten egg, salt, pepper, and nutmeg. Stir in the cooled spinach and ensure that all ingredients are well combined.
5. On a lightly floured surface, roll out one sheet of thawed puff pastry into a 12-inch square. Gently fit it into a 9-inch pie pan, allowing the excess pastry to overhang the edges.
6. Spoon the spinach and ricotta mixture into the pastry-lined pie pan. Smooth the top with the back of a spoon to create an even layer.
7. Roll out the second sheet of puff pastry into a 12-inch square. Place it over the filling. Trim any excess pastry and press the edges of the top and bottom sheets together to seal. Crimp the edges decoratively with a fork.
8. Brush the top of the pie with the beaten egg to give it a beautiful golden sheen as it bakes. Use a small knife to make a few slits in the top to allow steam to escape.
9. Place the pie in the preheated oven and bake for 35-40 minutes, or until the pastry is puffed up and golden brown. Keep an eye on the crust, and if it starts browning too quickly, cover it with aluminum foil.
10. Once baked, allow the pie to cool for at least 10 minutes before slicing. This rest time helps the filling set and makes slicing easier.