Preheat your oven to 180 degrees (350 F).

Put the ricotta into the bowl and begin to break it down using a fork.

Add chopped baby spinach and a generous handful of grated pecorino cheese.

Mix together well and add a sprinkle of salt and pepper and a touch of nutmeg.

Add an egg and mix together once again.

Once the ingredients are mixed and the filling looks much creamier, it is ready.

Line a baking dish with one sheet of puff pastry and prick the bottom of it using a fork so it helps it to cook through.

Fill it using the ricotta mixture and even it out as much as you can using a spatula.

Cover the pie with another sheet of puff pastry, angling it so that the edges cover any gaps.

Create a crust by gently folding down the edges and joining the two layers together.

Press down around the edges using the teeth of a fork.

Beat an egg lightly in a small cup and add a drop of water.

Brush the egg mix over the top of the pie using a pastry brush.

Cook in the oven at 180 degrees celcius (350 F)for 40 minutes or until golden.