Spinach & Ricotta Pie

From: Italian

8 oz frozen chopped spinach, cooked, drained, and squeezed dry (or already cooked fresh spinach, chopped and drained)

4 oz. ricotta cheese

2 large eggs

1/2 t. nutmeg

2 oz. ground almonds

1 1/2 oz grated Parmesan cheese

2 puff pastry shells, thawed (premade from grocery store)

1 egg, beaten (for brushing on pie at the end)

1. Preheat oven to 425 degrees F (220 deg C). Grease an 8x8 pan.
2. Mix ricotta cheese, eggs, spinach, ground almonds, parmesan cheese, and nutmeg in a bowl.
3. Roll puff pastry out to cover the bottom of an 8x8 pan. Put the pastry shell in the pan. Use a fork to poke holes in it every 3 or 4 inches apart.
4. Fill the pastry shell with the spinach mixture.
5. Roll second puff pastry shell out to cover the pie. Place over the filling and trim the edges.
6. Brush beaten egg over the top. Poke holes in the top shell every 3-4 inches.
7. Bake at 425 degrees F for 10 min, and reduce temperature to 375 degrees F for another 25-30 minutes.