Easter strudel: delicious and simple to prepare!

INGREDIENTS
1 roll puff pastry
460g (8 cups) spinach
salt and pepper
1 egg
5 soft-boiled eggs
280g (1 cup) ricotta cheese
30g (4 tbsp) pecorino cheese
30g (4 tbsp) parmesan cheese
Egg wash
Poppy seeds and sesame seeds for decor

METHOD
1. Preheat the oven to 190°C/375°F.
2. Roll out the puff pastry and visually divide it into thirds. Make slits on both outer thirds as shown in the video, leaving the middle part untouched.
3. Cook spinach in some olive oil until it has wilted. Season with salt and pepper, kix then transfer into a colander and press to remove as much moisture as possible.
4. Combine spinach with ricotta, 1 raw egg, pecorino, parmesan, salt, and pepper.
5. Put ½ of the ricotta mixture on top of the pastry, layer 4 soft-boiled eggs on top, then cover with another half of the mixture.
6. Braid the sliced pastry on top of the filling to cover it. Brush with egg wash, and sprinkle poppy seeds and sesame seeds on top.
7. Bake for 45 minutes.
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