Preheat oven to 400F

Add butter to a large skillet and melt over medium heat. Add shallots,½ tsp nutmeg, and sauté for a minute.

Add all of your spinach and cover until the spinach begins to wilt, then toss and continue to cook until all the spinach has cooked down.

Place spinach in a colander and press down to remove as much moisture as possible. Use a pair of scissors to chop the spinach into small pieces.

Transfer spinach to a large bowl. Add grated cheese, salt, pepper, remaining nutmeg, ricotta, and 2 eggs. Use your hands to mix well and then store in the fridge while you work on the crust.

Place one pastry dough sheet on a lightly floured cutting board. Place the spring form on top of the pastry sheet and use a sharp knife or pizza cutter to cut around the spring form. This will be the top of your cake.

Grease the springform pan with olive oil. Gently place the rectangular pastry sheet over the spring form pan. Gently press the pastry dough into the pan.

Fill the pan with the spinach mixture.

Create 5 wells in the spinach mixture. Drop the remaining 5 eggs into the wells. Be careful not to break the yolks.

Use the circular pastry dough you just cut to top the cake.

Trim the edges of the bottom layer and fold over the top to form a crust.

Brush with egg wash and use a sharp knife to create 6 or 7 tiny vents.

Bake for 30 minutes. Remove and let rest for a few hours before serving.