Spring Savoury Pie with spinach, nutmeg, ginger and quail eggs

This Savoury Pie is considered very suitable for spring and Easter time. So here it is!

Here’s what you need:

1 cup ricotta cheese ( 250 g / 9 oz approx) 4 cups fresh spinach, 1 cup of grated Parmesan, a bit ‘ grated nutmeg , a little ‘ grated ginger , salt, 1 egg , 8/12 quail eggs, 1 sheet of puff pastry.

First boil the spinach with a pinch of salt and the quail eggs.

Meanwhile in a bowl, put the ricotta with the egg , the grated Parmesan, grated nutmeg and grated ginger.

Mix well.
As soon as the spinach is ready, drain, squeeze and let cool .

Peel the quail eggs, let cool and keep apart.

Then mix well with the ricotta cold spinach.

Arrange on a baking sheet of parchment paper and then roll over the pastry

Pour the filling on the pastry that you have prepared , leveled well and add the quail eggs , trying to push them as deeply as possible .

Bake at 180 degrees C / 350 degrees F for 25/30 minutes.

Delicious hot or cold the next day. Buon appetito, enjoy it!