• 500 grams of wholegrain flour

  • a large pinch of salt

  • 75 milliliters of virgin olive oil

  • 250 milliliters of warm water

  • 1 kilogram of fresh spinach

  • fresh Marjoram, to taste

  • salt and pepper, to taste

  • a fresh onion

  • 4 free-range eggs

  • 500 grams of ricotta cheese

  • 120 grams of grated Parmigiano Reggiano DOP

Start with the dough: put the flour on a work surface. Add salt and oil, and half of the warm water and begin to knead. When the water will be absorbed, add more. Add the water slowly, because it may well need a little less o a little more than the indicated amount. You have to get a firm, elastic dough, not too sticky. Wrap the dough in a plastic foil and let stand at room temperature for one hour.

While the dough rests , prepare the vegetables for the stuffing. Clean the spinach and wash them thoroughly under running water;  boil them in salted water and drain them. The best is to leave the spinaches in the colander, with a weight on top, so they lose the most water. You can also squeeze slightly the spinaches with your hands. Chop the spinaches. Chop the onion and fry it in olive oil. Then add the boiled spinaches, some salt and balck pepper. Cook for a few minutes, so that the residual water evaporate. Place the vegetables aside and let them cool.

Mix the ricotta with a fork, then combine the cooled vegetables and the marjoran, finely chopped, add Parmesan and taste to adjust salt and pepper: the filling must be very tasty but not salty.

Divide the dough into 11 pieces of equal size and cover with foil for foods in a way that does not form a crust on the surface. At this point, you have to get 11 thin layers, working the dough with a rolling pin on a lightly floured work surface. ‘Extra Fine’ it means, if you put your hands under the dough, you have to see them in transparency. The sheets must be larger than the pie plate, because both sides with every puff need to coat both the bottom. Keep the sheets covered with plastic wrap so they will not dry. Once you have prepared all the sheets of dough for the Easter pie, you have to grease the pan with a little’ of extra virgin olive oil and wrap it with the first sheet of dough. You must grease every sheet with a little of extra virgin olive oil, because the fat layer between one and the other will facilitate the peeling of the dough. Continue overlapping the second sheet, then grease it with oil, add the third, grease it and finally positioned the fourth sheet. Prick the bottom of the pan with the tines of a fork and pour the filling of ricotta and spinach. Level the stuffing and, with a spoon, create four (or five, If you want to put an egg more) small bowls. Break an egg and let it slip gently into each of 4 bowls.At this point, you just need to cover the Easter pie with the first of five sheets left, making it adhere well to the filling. Brush the dough again with extra virgin olive oil and so continued until exhaustion of 5 sheets, tucking the edges. To seal the Easter cake, cut any excess dough and pinch the sheets that protrude from the pan so as to create a decorative border. Brush the surface with extra-virgin olive oil.

Cook the Easter pie in a static oven and preheated to 180 degrees for 60 minutes or until it is golden.