Chop the spinach coarsely with a knife and quickly fry in a pan with a clove of garlic and a good drizzle of extra virgin olive oil for about 5 minutes.

Transfer the spinach in a bowl, add the ricotta, the grated Parmigiano, a lightly beaten egg and a pinch of grated nutmeg. Season with salt and black pepper.

Preheat oven to 190°C.

Line with baking paper a 26 cm round pan, slightly stretch the puff pastry with a rolling pin on a floured surface to completely cover the bottom and sides of the pan.

Spoon the spinach and ricotta filling inside the baking pan. Use the back of a spoon to make 3 small holes in the filling and break an egg into each little hole.

Stretch out the other puff pastry sheet and cover the pie. Seal the edges and carve out the centre of puff pastry in the center to allow steam to escape during cooking .

Brush the top with a beaten egg and bake the pie for about 50 minutes or until golden brown. Serve hot or warm. If you have leftover, you can have them cold or slightly warmed up in the oven.