Spinach and ricotta pull-apart sunshine pie

A little bit tricky to assemble it, but the final result si absolutely spectacular!
 

250g pkt frozen spinach, thawed, excess liquid squeezed, 200g fresh ricotta, 120g goat's cheese, crumbled, 100g cheddar, coarsely grated, 3 green shallots, finely chopped, 3 eggs, 2 sheets good-quality frozen puff pastry, just thawed 

Preheat the oven to 220C/200C fan forced. Combine the spinach, ricotta, goat's cheese, cheddar and shallot in a large bowl. Add 2 of the eggs. Season with pepper and mix until well combined. 

Cut a 24.5cm disc from each pastry sheet. Place 1 of the pastry discs on a large sheet of baking paper. Spoon the spinach mixture onto the centre, leaving a 1.5-2cm border. Lightly whisk the remaining egg in a bowl and brush the border lightly with egg. Top with the remaining pastry disc and press the edges to seal.
Use an upturned bowl as a guide to gently score a 9cm circle in the centre of the pie. (Do not cut right through.) Whisk the remaining egg. Brush the top of the pie with the egg. Gently cut the outside ring into quarters. Cut each quarter into four wedges (do not cut through the centre circle), to make 16 wedges. Slide the paper with the pie onto a large baking tray.
Carefully lift and turn each wedge 90° to expose the filling and make petals. Use a small sharp knife to score the centre of the pie to decorate. Brush the top of the pastry with egg. Bake for 30-35 minutes or until golden and puffed.