Torta Pasqualina

For the dough, sift the flour into a large enough bowl, add a little salt, oil and enough lukewarm water to make a soft dough. Knead until the dough is smooth, then divide it into 14 equal pieces. Form the pieces into small loaves, sprinkle with flour and cover with a kitchen towel. Rest for one hour.

Rinse the spinach, drain only briefly, put in a saucepan and make a few minutes, pour on a sieve and squeeze well, then chop finely. Put in a large enough bowl together with Parmesan cheese, marjoram, a third of the beaten eggs, ricotta cheese, salt and pepper. Stir the ingredients well and season to taste.

Knead two of the dough pieces and roll out thinly. With the dough sheet, spread the bottom brushed with oil and the edge of a cake springform pan (26 cm ø). Lightly brush the dough with oil. Roll out 6 more pieces of dough into round disks and place them in the mold in order, brushing each disk of dough with oil.

Then spread the filling on the dough and press 6 indentations into the filling with a spoon. Carefully slide an egg into each indentation, season with salt and pepper and sprinkle with the remaining Parmesan cheese.

Roll out the remaining 6 pieces of dough and place them in order on top of the filling, lightly oil each sheet of dough, draw lines on the top layer of dough with a fork, press down the edge and finish the pie well. The top fl

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