Wash the spinach thoroughly and drain. In a large skillet, heat the extra virgin olive oil and add the finely chopped onion. Sauté until the onion becomes translucent. Add the spinach and cook until wilted and the cooking water has evaporated. Season with salt and pepper to taste. Let cool.

In a bowl, beat the eggs with the fresh cream. Add a pinch of salt and pepper.
Cut the Gorgonzola Dolce Igor into small pieces and add it to the egg and cream mixture. Mix well.

Preheat the oven to 180°C. Unroll the puff pastry and place it in a round baking pan, keeping the parchment paper provided. Prick the bottom of the puff pastry with a fork. Distribute the cooked spinach evenly over the puff pastry. Pour the egg, cream, and Gorgonzola mixture over the spinach.

Fold the edges of the puff pastry inward. Bake the pie in the preheated oven for about 30-35 minutes, or until the top is golden brown and the filling is set.

Let the savory pie cool before cutting and serving. It’s delicious both warm and at room temperature.

– 1 roll of puff pastry
– 300 g of fresh spinach
– 200 g of Gorgonzola Dolce Igor
– 2 eggs
– 100 ml of fresh cream
– 1 small onion
– 2 tablespoons of extra virgin olive oil
– Salt and pepper to taste