Ricotta Pie Savory With Spinach

Instructions:

1. Sauté spinach in olive oil and garlic over medium heat until completely wilted.
2. Place the cooked spinach in a fine-mesh strainer or kitchen towel and squeeze firmly until no more liquid escapes.
3. In a large bowl, combine the drained ricotta, squeezed spinach, Parmesan, beaten eggs, nutmeg, salt, and pepper. Stir until the mixture is uniform and velvety.
4. Gently roll out the puff pastry sheet on parchment paper to fit a 9-inch pan.
5. Press the dough into the pan, leaving a 1-inch overhang. Trim the edges or fold them inward.
6. Spoon the ricotta mixture into the crust, smoothing the top with a spatula for a level finish.
7. Whisk the egg and water together and brush the exposed pastry edges generously.
8. Bake at 400°F (200°C) for 35-45 minutes until the crust is a deep mahogany color and the center has a slight, stable jiggle.