Blanch 50 g of the spinach for the green pastry, then drain it thoroughly.

Blend the drained pastry spinach with 75 ml of the ice water until smooth.

Rub 300 g flour with 150 g cold butter until the mixture resembles fine crumbs.

Add 75 ml ice water and half the salt, then bring the classic pastry into a smooth dough.

Rub the remaining 300 g flour with the remaining 150 g cold butter until crumbly.

Add the spinach water and remaining salt, then form the green pastry into a smooth dough.

Wrap both doughs and rest them for 60 minutes in a cool place.

Blanch the remaining 300 g spinach, then drain and chop it finely.

Mix the chopped spinach with 500 g ricotta cheese until evenly combined.

Roll out one pastry dough and line the pie dish with it.

Spread the ricotta filling into the lined pie dish, then make four wells in the surface.

Crack one egg into each well, keeping the yolks intact.

Roll out the second pastry dough and cover the filling, then seal the edges.

Prick the top crust with a fork, then bake at 180°C / 350°F for 45 minutes.

Rest the baked pie for 15 minutes, then slice and serve warm or at room temperature.