For the dough, shape flour with a pinch of salt on a board, mix in 2 tbsp oil and knead together with enough water (about 250 ml) to make a smooth, supple dough. Knead heartily for about 10 min. Divide dough into 12 evenly sized pieces, shape into small balls and place on a floured dishcloth. Cover with a slightly moistened dish and rest for about 1 hour. For the filling, clean and rinse spinach. Blanch briefly in boiling hot water, drain leaves well and cool, squeeze firmly. Chop spinach, season with salt, pepper and marjoram. Cut the bread roll and soak it in the milk. Mix 2 eggs and add 2-3 tbsp Parmesan cheese. Mix with the slightly squeezed bread roll, fold in the ricotta, carefully fold in the spinach. Season well.
Roll out one of the dough balls as thinly as possible on a floured work surface, then use your hands to carefully roll it out even thinner in all directions (comparable to a strudel dough).
Oil a cake springform pan (diameter 26 cm), fill in the dough sheet so that it overlaps the edge of the baking pan by 1 cm. Brush lightly with oil. Prepare 5 more dough portions in the same way and place them in the pan one after the other. Brush each layer, except the last, with oil.
Spread the filling evenly over the dough, smoothing it out and drizzling with a tiny bit of oil. Using the back of a spoon, make six indentations in the dough at even intervals.
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