Pascualina

• 30 g Parmesan cheese cut into pieces (approx. 3 cm)

Pastry

• 400 g plain flour plus extra to dust
• 1 tsp sea salt
• 1 tsp baking powder
• 200 g unsalted butter chilled, cut into pieces
• 100 g cold water

Filling

• 2 onions (approx. 300 g), cut into quarters
• 50 g extra virgin olive oil
• 280 g fresh baby spinach leaves
• ½ tsp sea salt plus extra to season
• 1 pinch ground black pepper plus extra to season
• 1 pinch nutmeg
• 1 tsp sugar
• 200 - 250 g ricotta (see Tips)

Assembly

• 6 eggs
• 1 egg beaten, to brush