Fry the onion in some olive oil, then add the béchamel and nutmeg. When it’s about to boil turn off the heat, shred the chicken and add it to the sauce with the spinach and season to taste. Allow to cool.

In a separate bowl, combine the ricotta, eggs, parmesan and parsley. Season to taste

In a round baking tin place a tortilla at the bottom and top it with the chicken sauce. Sprinkle some parmesan on top and place a tortilla.

Make a layer with the ricotta mixture and cover with another tortilla.

Repeat this process ending with a layer of béchamel/chicken sauce.

Top everything with mozzarella and some freshly ground pepper.

Cover with foil and bake in a preheated 220°c oven for 20 – 30. Uncover and bake for further 15 minutes or until the top is nicely brown.