Preheat the oven to 180ºC (350ºF).

Wash the spinach and boil with a little water in a covered pan.

Meanwhile, mix the ricotta and parmesan cheese and 1 egg all together, add a pinch of salt and pepper.

Drain the spinach and remove as much water as you can.

Combine into the cheese mixture.

Line a 15cm cake tin with baking parchment and the sheet of puff pastry.

Fill with the spinach and cheese mixture making three wells. In each well, place a whole egg.

Bring the four corners of the puff pastry to the centre.

Bake for 50 minutes and serve warm on an ANTA serving plate.