Take a spring form pie tin and place the pastry in the dish to fit the circumference. Add a piece of baking paper over the base of the tart and pour over dried beans or ceramics. Blind bake for 15 minutes at 190°C until the base is firm.
Heat up a good non-stick frying pan (no fat is required) and drop the pre washed spinach directly into it. Cook the spinach until it wilts a little before tipping into a colander and draining. Once you have done this, squeeze it a little more in your hands to get rid of the last remaining water and set to one side.
Mash half the Galbani mozzarella well and mix into the spinach with the parmesan cheese, salt and pepper, plus a little of olive oil. Then add the pine nuts.
With the other half of the Galbani mozzarella, slice finely and layer on the base of the pastry case, before filling with the spinach mix. Place in a medium oven (140°C) for 10-12 minutes.
4-5 minutes before the cooking is complete, remove the tart and break and egg over the top before returning to the oven to finish off.
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