• Preheat oven to 375ºF using top and bottom heat. Butter an 8-inch springform pan.

Preparing the spinach

• Microwave the spinach for 3 minutes using max power, until it's wilted. Leave to cool for a few minutes and squeeze out the liquid as much as possible.
• Roughly chop it and place it in a large bowl. Set aside.

Pie filling

• Saute the onion and garlic in a pan, on medium heat with some oil and a pinch of salt until the onion is translucent. It'll take more or less 10 minutes.
• Mix in chicken bouillon powder, and black pepper. Pour into the spinach bowl and leave to cool before adding in ricotta cheese, nutmeg, parsley, walnuts, and parmesan cheese.
• Season with salt and black pepper and mix everything well.
• In another bowl, beat 3 eggs and then pour them into the spinach ricotta mixture. Give everything one last mix. Set aside.

Assemble

• Place 1 pastry sheet in the springform pan. Press it to the bottom and the sides of the pan. Spoon in the pie filling, spread evenly, and then make 4 holes with the back of a spoon in the pie filling.
• Place 4 boiled eggs in the holes. Cover the pie with another puff pastry sheet, lightly pressing it on the pie filling. Cut off the excess puff pastries, pinch to seal, and crimp them together.
• 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!