Easter pie - Torta Pasqualina

Preparation

• 
  Mix ricotta + 1.5 Tbsp parmesan + 1 egg + nutmeg + salt + pepper. Wrap and refrigerate.
• 
  Cook the spinach leaves in salted boiling water for 3 minutes. Drain well.
• 
  Cook the chopped shallot and garlic in a hot pan with olive oil. Add spinach and stir for about 5 minutes at low heat.
• 
  Chop spinach and mix with 1/4 cup parmesan + 1 egg + salt + pepper. Put your short pastry sheet in a greased mold. Add the spinach mix.
• 
  Add the ricotta mix on top and then make 4 holes on toop with a tablespoon.
• 
  Add the egg yolks in the holes. Fold the borders or the pastry sheet. Apply egg whites on the borders.
• 
  Add the second pastry sheet on top and cut the borders. Brush some milk or egg wash on top and stripe the top with a knife.
• 
  Bake 1 hour at 350°F (180°C).
• 
  There you are, your Easter pie is ready !