Spanakopita With Eggs

Adapted from Sale & Pepe Serbian issue, april 2008.

2 sheets of puff pastry (250 g each)
1 kg spinach
2 Tbsp olive oil
2 eggs
6 boiled eggs
500 g ricotta cheese
1/2 tsp salt
1/4 tsp nutmeg
1 egg yolk

Cook spinach in boiling water for 5 minutes. Strain the water and finely chop it. Add salt, nutmeg and oil and stir well.

Slightly beat eggs with a fork and mix them with ricotta, and then add spinach.

Flatten one puff pastry sheet so it’s larger than 26 cm spring form pan. Flatten the second sheet to the same thickness, but cut a circle of 26 cm diameter.

Line pan with a larger sheet, and spread thin layer of spinach mixture over the bottom, place boiled eggs on top, and fill with the rest of the spinach. Finally, place puff pastry circle on top. Use leftover dough to decorate your pie. Spread some egg yolk over the pastry for shine.

Bake in a preheated oven on 180°C for 1 hour (mine was done after 35 minutes).

Note: This is my entry for Weekend Herb Blogging event hosted this week by Margot of Coffee and Vanilla.