• In a large pot, bring the water to a boil. Add your spinach and blanch for 30 seconds. Transfer the cooked spinach to the colander and run cool water over it to stop the cooking process until they are cool to the touch. Then, gently press the spinach between kitchen towels to remove the excess water. Set aside.
• Place your Fluted Pie Flexipan® Mold on the top of your Medium Perforated Baking Sheet.
• Preheat oven to 350F/180C.

OLIVE OIL PIE DOUGH PREPARATION

• In a mixing bowl, mix the all-purpose flour, baking powder and sea salt together. Make a well and add the the water and olive oil. Combine with a fork and then transfer the dough to the Roul'pat™ and continue to roll until the dough is nice and firm.
• Divide the dough in 2/3 and 1/3.
• Roll down the larger piece of dough (2/3) into a large circle and fit it directly into your Flexipan® mold. Refrigerate while preparing the second dough.
  
• Roll down your smaller dough (1/3) into a medium circle keep it on your Roul'pat™ and refrigerate while preparing the pie filling.

PIE FILLING PREPARATION

• In a mixing bowl, mix by hand the cooked spinach, ricotta Cheese, Parmesan cheese and egg. Season with the ground nutmeg, Salt and Pepper (To Taste). Mix until all is combined.
• Take your Pie Mold out of the refrigerator and gently press down your Spinach Preparation on the top of your pie dough.
• Using the back of a spoon, dig 4 wells and break an egg in each one of them.
  
• Then, take your second dough out of the refrigerator and place it on top sealing it all around the edges. Re-roll scraps and decorate the top of the pie as you wish.
  

BAKE!

• Bake for 50 minutes at 350F/180C (Every oven heats differently, monitor your pie from 45min). It is ready when golden brown around the edges.
  
• Once your Italian Easter Pie is out of the oven, let it cool down for about 10 minutes. Then, slide it onto your service plate or slice it directly in the mold and serve right away. Enjoy & Bon Appétit!