Torta Pasqualina - Italian Easter Tart

Preparation

• 1
  Unroll the puff pastry. Wash the spinach and blanch briefly in boiling water. Rinse with cold water, squeeze out, finely chop, and mix in a bowl with salt, nutmeg, and 2 tbsp olive oil. Beat 2 eggs with the ricotta and 40 g Parmesan. Fold in the spinach and season to taste.
• 2
  Hard boil 6 eggs, rinse with cold water, and let cool. Then peel the eggs. Preheat the oven to 180°C convection. Place a piece of puff pastry, slightly larger than the springform pan, into the buttered pan (it should overhang the edge). Add the filling to the pan.
• 3
  Place the cooked eggs into the filling. Sprinkle the filling with the remaining Parmesan. Brush the second half of the puff pastry with oil and place it on top of the filling. Roll the overlapping pastry edges inwards and press down.
• 4
  Prick the pastry several times with a fork and bake in the hot oven for approx. 60 minutes until golden brown. Remove and serve cut into pieces.