🔪 Instructions:

1. Preheat Oven:

• Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Prepare the Filling:

1. In a large skillet, heat the olive oil (or butter) over medium heat.

2. Add the chopped onion and garlic, and sauté until softened, about 4-5 minutes.

3. Add the spinach (fresh or thawed) to the pan and cook, stirring occasionally, until wilted and any excess moisture has evaporated. Season with salt, pepper, and nutmeg (if using).

4. Remove from heat and let it cool slightly.

3. Make the Creamy Cheese Mixture:

1. In a mixing bowl, combine the ricotta, mozzarella, and Parmesan cheese. Add the spinach and onion mixture and stir until everything is evenly combined. Adjust seasoning with more salt and pepper if needed.

4. Assemble the Pie:

1. Unroll the puff pastry sheet on a lightly floured surface. If it’s a square or rectangle, trim it to fit your desired pie size (around 9 inches in diameter for a round pie or a 9×9-inch square).

2. Place the puff pastry sheet onto the prepared baking sheet.

3. Spoon the creamy spinach and cheese mixture into the center of the puff pastry, spreading it out evenly, but leaving a border around the edges (about 1 inch).

4. Fold the edges of the puff pastry over the filling, creating a rustic crust. It doesn’t need to be perfect — the charm is in the simplicity!

5. Bake the Pie:

1. Beat the egg and brush it over the exposed edges of the pastry to create a golden, glossy finish.

2. Bake for 25-30 minutes or until the pastry is puffed up and golden brown.

6. Serve:

• Let the pie cool for a few minutes before slicing and serving. Garnish with fresh parsley if desired.