Step 1

Preheat oven to 190 °C (370 °F).

Step 2

Heat 50 g (1¾ oz) butter in a large pan. Add onion and garlic and sauté until caramelized (5-10 minutes). Then stir in spinach, season with salt, pepper and nutmeg and cook until the spinach is wilted. Turn off the heat and set aside.

Step 3

Heat the remaining butter in another pan. Add the breadcrumbs and sauté until golden brown. Season with a pinch of salt if necessary. Set aside.

Step 4

Cover the bottom and sides of a pie form (Ø 21 cm, 8'') with baking paper. Roll out a sheet of puff pastry and place it in the form so that it covers the bottom and sides of it.

Step 5

Add in the breadcrumbs and make an even layer. Top it with the spinach and finally with a layer of ricotta. Cover the ricotta layer with the second sheet of puff pastry, cut off the excess dough and press the edges together.

Step 6

Brush the pie with cream and top with salt flakes and fresh thyme. Bake for 35 minutes at 190 °C (370 °F).