Savory Christmas Pie

Method

1. Blanch the spinach, drain, then blend with ricotta and salt until smooth.
2. Cut the brie into small cubes.
3. Unroll the first puff pastry disc.
4. Spread the spinach mixture onto the pastry, leaving a 1.5 cm border around the edge.
5. Scatter the pancetta and brie cubes over the spinach.
6. Cover with the second puff pastry roll and press the edges lightly.
7. Using a small cup or glass, mark the center. Cut into 4 quadrants, then each quadrant into 2 to make 8 wedges, then each wedge into 2 to make 16 wedges total.
8. Roll each wedge outward from the center and secure the tip with a toothpick to prevent unrolling.
9. Make a decorative mark with a glass (e.g., a circle) and draw a simple pattern on the pastry if desired.
10. Brush the entire surface with beaten egg yolk.
11. Bake in a preheated oven at 180°C (350°F) until golden brown, about 25–30 minutes.
12. Serve warm, removed from the baking dish if needed.