Easter pie

8 pieces | Preparation time 1 h 15 min | Oven temperature 200°C

1. Defrost the puff pastry as instructed on the packet. Defrost the spinach and drain off any excess liquid. Grate the parmesan.

2. Preheat the oven to 200°C.

3. Peel and finely chop the onions. Sauté the onion in oil in a pan until soft. Add the spinach and garlic, and continue to sauté for a moment. Lift the pan off the heat and add the cottage cheese, parmesan and spices. After the mixture has cooled slightly, stir in one egg.

4. Roll out the dough on baking paper until it is about half as thin (40 x 30 cm). Cut the base in half lengthwise. Lift one of the halves onto a baking tray lined with baking paper. Spread the filling over the base, leaving about 2 centimetres of room around the edges. Press three deep indentations into the filling. Gently break the remaining eggs one by one into a glass, keeping the yolks intact. Pour half of the egg whites into another glass and set it aside for brushing. Pour the eggs into the indentations in the filling.

5. Fold one of the dough sheets in half lengthwise, then make diagonal cuts with a knife from the middle towards the edges, stopping about 2 centimetres from the edges. Open the sheet, lift it onto the filling and stretch the dough slightly towards the edges. Close the edges of the pie by pressing with a fork. Brush with egg white and sprinkle poppy seeds on top.

6. Bake for 35–40 minutes, until the pie is nice and brown. Cool to room temperature before cutting.

Tip: You can use sesame seeds instead of poppy seeds.