Torta Pasqualina

Torta Pasqualina
Traditional Italian Easter Pie
Serves 6-8

1 Package of pre-made Puff PastryTorta-Pasqualina-1200px-inside-the-rustic-kitchen
1 lb Fresh Baby Spinach (or Frozen)
1/2 Cup Diced Onions
1-2 Cloves Minced Garlic
1 tsp Sea Salt
16 oz Ricotta Cheese
2 Cups Shredded Mozzarella Cheese
1/2 Cup Parmesan Cheese
6 Eggs
1 large Jar Cannizzaro Marinara, Vodka or Arrabbiata Sauce

Preheat oven to 350 degrees.
Saute Onions & Garlic in a large frying pan in a dash of Olive Oil.  Add all of the Spinach and add salt & pepper to taste.  Once the spinach is wilted, transfer to a large cutting board to cool for a few minutes.  Once cool, squeeze out as much water from the spinach mixture as possible in paper towels, a tea towel, or just using your hands.  Give that a rough chop.
In a large mixing bowl, combine all cheeses and spinach mixture with 1 beaten egg and 1 tsp salt.
In a large pie dish, lay the puff pastry over and fit in to the edges and up to the lip of the dish.  Cut off excess pastry dough – you will use the remainder to top the pie.  Pour in the spinach and cheese mixture and with the back of a large spoon, create 4 large (egg size :)) divots.  Crack an egg in each divot and sprinkle with sea salt.  Top the pie with the remainder of the puff pastry just fitting together like a puzzle.
Beat the remaining egg and gently brush the top of the pie using a pastry brush.

Bake at 350 degrees for 60 minutes uncovered.  Serve with a generous swipe of your favorite Cannizzaro Sauce and enjoy!