Rinse the baby spinach thoroughly and remove any large stems.

Preheat a large frying pan or a large saucepan over medium heat.

Add the spinach to the pan and cook for 2-3 minutes, stirring occasionally, until wilted. You may need to do this in batches.

Remove the spinach from the heat and let it cool.

Once the spinach has cooled, use your hands to squeeze out any excess moisture.

Place the spinach onto a cutting board and chop finely.

Preheat oven to 400ºF/200ºC.

Use the springform pan to trace a circle on one sheet of the pastry, which will be used as the top crust.

Place the second sheet of pastry on a lightly floured surface and press the remaining pastry on to extend the dough so that it is large enough to line the springform pan. Line the oiled pan with the extended puff pastry sheet. Cut off excess pastry and use it to patch up where needed.

Fill the pastry-lined pan with the spinach and ricotta mixture, and even out the surface.

Make five deep indentations in the filling using the back of a tablespoon. Carefully crack an egg into each indentation, being cautious not to break the yolk. Add a tiny sprinkle salt to each egg.

Use the previously cut circle of pastry to cover the filling, ensuring that any excess pastry is trimmed off. Fold the sides over onto the top and press the pastry edges together to seal. Brush the top of the pastry with olive oil.