Instructions

1. Boil 4 eggs in boiling water for 12 minutes, then cool and peel them.
   
2. Meanwhile, clean the spinach. Heat a large pan, add the spinach with a bit of water, and cook over medium heat, stirring occasionally and adding more water if needed to prevent burning.
   
3. While the spinach is cooking, wash the marjoram sprigs, pat them dry with a clean towel, pick the leaves, and chop them finely.
   
4. Once the spinach is cooked, blend it in a blender and transfer it to a large bowl. Add the ricotta, grated Parmesan cheese, breadcrumbs, marjoram, salt, and pepper, and mix well.
   
5. Butter 4 pie molds and line the bottom and sides with puff pastry.
   
6. Fill the molds with the spinach mixture. Make a small hole in the center of the filling and place the peeled egg in it, leaving 1-2 cm (around 1/2 inch) from the bottom of the mold. Cover the egg with more spinach mixture.
   
7. Cover the pie with puff pastry and seal the edges well. In a small bowl, lightly beat an egg and brush it over the pies.
   
8. Bake the pies in a preheated oven at 200°C/400°F for 20-25 minutes (180°C/355°F for 15-20 minutes if using a ventilated oven).
   

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For any questions or suggestions, you can write to me on Instagram by following this link: Mini Easter pies (torta pasqualina).

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Enjoy your meal!