Torta pasqualina(italian Easter tart with ricotta and spinach)

I don't know how you feel about spinach but I totally love it! Most of all I associate it with spring, so that's the time when I'm trying out new spinach recipes.
This one is a traditional Easter dish from Italy.

Servings: 2-3
Difficulty: easy
Preparation time: 30 minutes + 40 minutes in the oven
Ingredients:

• 6 sheets filo pastry
• 500 g whole spinach leaves, frozen
• butter for frying the onion
• 70 g melted butter to brush over the pastry
• 1 onion, chopped
• 250 g ricotta
• 80 g parmesan, grated
• 4 eggs
• salt & pepper

Method:

• Preheat the oven to 180 degrees
• Prepare a 23 cm round tin by putting some parchment paper in it.
• Put a pan on the stove on medium heat. Add some oil.
• When the pan is warm add the spinach and cook for 10 minutes until the spinach has towed and is completely wilted.
• Put the spinach aside in a bowl and leave to cool.
• Meanwhile add some butter in the pan and put the pan back on the stove. When the butter has melted, add the onion and fry for about 10 minutes until the onions get translucent. Take the pan off the heat.
• Going back to the spinach, get your hands in and squeeze as much liquid as possible out of it.
• Chop the spinach finely.
• Put the chopped spinach back in the pan with the onions, add the ricotta, parmesan, 2 eggs, salt and pepper and mix well. Taste and add some more salt if needed.
• Open out the filo pastry sheets and brush the top one with some of the melted butter. Lay it buttered side up in the prepared tin, pressing it in against the bottom and sides and leaving the excess hanging out over the top. Repeat with three more sheets of pastry, brushing each with butter and laying them not directly on top of one another but overlapping so all of the inside of the tin is covered.
• Tip the spinach mixture inside and spread it out evenly. 
• With a spoon make two big indentations in the filling and put a raw egg in each indentation. (Here I have to add a small warning, when I was at home in Romania, the filo pastry seemed to have some insulating properties and the eggs didn't cook through, so if you want to be on the safe side, cook the eggs for 5 minutes in boiling water and add them to the torta already cooked)
• Fold the excess filo pastry inwards to enclose the filling. Then lightly scrunch up the remaining two sheets of pastry and arrange them on top, pressing them down lightly, to give a ruffled-effect top. Brush the top with the remaining melted butter and then bake in the oven for 40 minutes.

I sometimes like to add a handful of chopped dill to the mixture, but it works well also without. I like to serve some chopped cherry tomato salad as a side dish for this torta pasqualina.
You can of course use fresh spinach leaves, I included frozen leaves for time reasons.