Bring a large pot of water to a boil. Add the spinach in batches for about 2 minutes until wilted. Rinse under cold water, squeeze out moisture, and chop.

In a skillet, heat olive oil over medium heat. Sauté diced onions for 5-7 minutes until translucent. Stir in minced garlic and cook for 1-2 minutes.

In a bowl, mix chopped spinach, sautéed onions and garlic, ricotta, parmesan, salt, pepper, and nutmeg. Add one egg and mix until creamy.

Preheat your oven to 350°F (175°C).

Roll out one sheet of puff pastry into a 14-inch circle and place it in an 8-inch springform pan.

Spoon the spinach mixture into the pastry-lined pan and create five holes. Crack 5 uncooked eggs into these holes.

Roll out the second sheet of puff pastry into a 9-inch circle. Cover the pie, crimp edges, and cut slits for steam.

Whisk one egg with water and brush over the top pastry layer.

Bake for 55-60 minutes until the crust is golden brown and a knife comes out clean.

Cool in the pan for 30-45 minutes before serving warm or at room temperature.