Instructions

1. Wash the spinach. Heat a little water in a large pan. Add the spinach, and cook over medium heat for a few minutes, stirring occasionally and adding a bit more water if needed to prevent it from sticking.
   
2. Meanwhile, cook the quail eggs in boiling water for 4 minutes. Transfer them to ice water to cool, then peel.
   
3. Wash the marjoram sprigs, pat them dry with a clean kitchen towel, remove the leaves, and finely chop them.
   
4. Once the spinach is cooked, blend it until smooth and transfer it to a large bowl. Add the ricotta, finely grated cheese, breadcrumbs, marjoram, salt, and pepper, and mix well.
   
5. Preheat the oven to 200°C/400°F (180°C/355°F if using a convection oven).
   
6. Grease a pie pan with olive oil and line the bottom and sides with puff pastry. Prick the bottom with a fork.
   
7. Spoon half of the spinach filling into the pan. Make small wells in the filling and place the peeled quail eggs inside them. Cover with the remaining filling, keeping in mind where the eggs are.
   
8. Cover the pie with the second sheet of puff pastry and seal the edges well. Prick the surface with a fork, including directly above the eggs — this will help you slice the pie later so that each piece reveals half of an egg 😉
   
9. In a small bowl, lightly beat the egg yolk and brush it over the top of the pie.
   
10. Bake in the preheated oven until the pastry is cooked through and golden brown (about 30 minutes). Let the pie cool slightly before serving. Slice the pie following the marks made earlier.