Puffed Artichoke Pie

Yet another try at a recipe from Stop and Smell the Rosemary. This was actually quite successful. I think it could've been more flavorful if I used less ricotta cheese and substituted some other cheese though as the filling did taste a bit bland after the first few bites. The recipe was for a 7-inch springform pan, but I used a 9-inch one here instead.

INGREDIENTS

1 package frozen puff pastry dough, thawed
2 large eggs, lightly beaten
15 ounce ricotta cheese
4 ounces Parmesan cheese, freshly grated (1 cup)
1 1/2 cups frozen artichoke hearts, thawed, drained, and quartered
1/2 teaspoon ground nutmeg
salt
freshly ground pepper

DIRECTIONS

1. Cut 2 9-inch diameter circles from each piece of pastry, reserving leftover pastry. Line bottom of a 9-inch springform pan with one of the circles and line sides with pieces cut from leftover pastry. Refrigerate pan and remaining pastry circle until ready to use.
2. Reserve 2 tablespoons of the beaten eggs. Pour remaining eggs in a medium bowl. Add ricotta, Parmesan, artichoke hearts, and nutmeg. Mix thoroughly. Season with salt and pepper. Spoon evenly into prepared springform pan. Top with remaining pastry circle, pinching edges together to seal. Brush top of pie with reserved 2 tablespoons beaten egg. Refrigerate 20 minutes to firm.
3. Preheat oven to 400 degrees. Bake 55 minutes to 1 hour or until golden brown and puffy. Cut into wedges and serve warm.