Pasqualina Pie

Ingredients                          

450g Plain Flour

30ml Extra Virgin Olive Oil                        

750g Spinach                                                                                   

100g Parmigiano Reggiano

5 Eggs

Salt, to taste

230ml Water

10g Salt

500g Ricotta Cheese      

1 Onion

Nutmeg, to taste

Pepper, to taste                                          

Method

Wash the spinach well. Chop the onion and brown it in a pan with a little extra virgin olive oil. Add the spinach and let it wilt. Season with salt and pepper to taste. Chill the spinach in a blast chiller until it is at room temperature.

Meanwhile, prepare the base of the pie. Pour the flour, all the water, extra virgin olive oil and salt into a bowl. Knead until a homogeneous dough is obtained. Shape into a ball, cover with cling film and leave to rest for at least 30 minutes at room temperature.

Preheat the oven to 180C.

In a bowl, mix the spinach with 1 egg, the ricotta cheese, 70 g Parmesan cheese and the nutmeg. Mix well.

Roll out ¾ of the dough fairly thin and place in a 24 cm mould sprinkled with oil. Pour in the spinach mixture, form 4 basins and place 1 egg in each. Sprinkle with the remaining Parmesan cheese and cover with the remaining piece of dough, also rolled out thinly.

Brush with extra virgin olive oil and bake for at least 50 minutes, until the dough is golden brown.