Spinach Ricotta Pie (Pascualina)

Brush the puff pastry with some egg wash. Prick some holes on top using a fork.
Bake
Bake on the lower ⅔ rack for 45-50 minutes or until the puff pastry is golden brown. Remove from the oven and leave for 30 minutes before removing it from the springform pan. Slice and enjoy!

Notes
If you don’t use/own a microwave, you can steam the spinach instead.
Microwaved/steamed spinach holds lots of heat. Make sure to cool them first before squeezing out the liquid.
Leaving the pie to set longer after it’s baked prevents the pie juice from oozing out, thus avoiding a soggy-bottomed pie.

Nutrition
Calories: 620.6kcal | Carbohydrates: 35.6g | Protein: 24g | Fat: 43.2g | Saturated Fat: 14.6g | Cholesterol: 217.3mg | Sodium: 592.8mg | Potassium: 587.3mg | Fiber: 3.2g | Sugar: 2.7g | Calcium: 346.2mg | Iron: 4.4mg