Preheat the oven to 200°C.
Grease a 28cm round deep pie dish with butter and dust with flour.
Boil five eggs for ten minutes, cool in cold water, peel, and halve lengthways.
Wash the spinach and dandelion leaves and shake dry.
Steam the greens in a covered pan for 5 minutes, squeeze dry once cool, and chop.
Fry the onion in olive oil until softened and allow to cool.
Combine the cooked onion with the chopped greens.
Mix the ricotta and parmesan into the greens.
Stir in the provolone and season with salt and pepper.
Roll half the puff pastry to 0.5cm thickness and line the pie dish.
Fill the pastry case with half of the spinach mixture.
Place egg halves yolk-side down and cover with the remaining spinach mixture.
Brush the pastry edges with beaten egg.
Cover with the remaining puff pastry, trim the excess, and seal the edges.
Cut a small cross in the center of the pastry to let steam escape.
Brush with egg and bake for 35 minutes until golden brown.
Boil broad beans for one minute and refresh in cold water.
Combine celery, rocket, mint, and cooled broad beans in a bowl.
Whisk olive oil and lemon juice together and toss with the salad.
Serve pie slices with salad, olive oil drizzle, and pecorino shavings.