Method

 Preheat oven to 180°C.

Cook the spinach in a large pot of salted, boiling water for 3-4 minutes, until tender. Drain, then refresh in iced water and drain again thoroughly. You want to extract as much water as you can so the pastry doesn’t get soggy. In a separate bowl, mix together 2 eggs, fresh ricotta, mozzarella, oregano and season with sea salt and ground black pepper to taste. In a 5 cm deep, 21 cm round tart tin with a loose base (a 20 cm springform tin will also work), lay down sheets of pastry, brushing a little olive oil between each sheet and making sure to allow enough excess pastry over the sides to cover the pie. Fill the tart with half of the spinach and then the ricotta mixture, levelling the top. Make 4 indentations in the ricotta and carefully break 1 egg into each hollow, making sure the yolk remains intact. Carefully top with remaining sprinach, then fold the pastry sheets over the top to cover and join up in the middle. Lightly beat another 1 egg and brush over the tart. Bake for 1 hour or until golden brown.