Puff pastry is filled with a creamy spinach and ricotta mix, before raw eggs are dropped in. These eggs bake as the pie does, so that when it is served, every slice has a pretty, Easter-themed cross-section of a cooked egg in it.
This recipe is courtesy of Palm Beach Post.
Put a pan of water over a high heat, and bring to a boil. Drop in the spinach, and cook for 1 minute, until the leaves are wilted, but still bright green. Using tongs, remove the spinach from the water into a colander to drain.
Place a clean tea towel on the work surface. Remove the spinach from the colander, and put it in a mound on the tea towel. Roll up the towel, and squeeze the spinach over the sink or a bowl, to get rid of any excess liquid.
Chop the spinach leaves and put in a large bowl. Season with salt and pepper. Add the breadcrumbs, ricotta, and Parmigiano-Reggiano. Mix well to combine.
In a small bowl, lightly beat 2 of the eggs. Fold them into the spinach mixture.
Preheat the oven to 400 degrees F.
Roll out the 2 sheets of puff pastry until they are very thin: They should be big enough to cover a circular 10-inch pan, with excess pastry hanging over the sides.
Place the sheets side by side, and transfer them to a circular 10-inch springform pan, so that they overlap, covering the bottom and sides of the pan.
Spoon the filling into the pastry-lined pan, and smooth the top of it with a spatula.
With a wooden spoon, make 4 wells in the spinach filling. These wells need to be large enough to fit an egg yolk. Crack one egg into each well.
Fold the extra pastry over the top of the filling to cover it.
In a small bowl, beat the 1 remaining egg with 1 teaspoon of water. Brush this egg wash over the top of the pastry.
Bake the pie in the center of the preheated oven for 1 hour. Allow the pie to cool for 15 minutes before removing from the pan. Serve warm or at room temperature.