Dough:
"4 cups of wheat flour"
"3 tablespoons of olive oil or vegetable oil"
"1 1/2 teaspoons of salt"
"1 cup of water approximately"
Filling:
"1 clove of garlic, mashed"
"1 tablespoon of olive oil"
"2 tablespoons of butter or margarine"
"1 handful of spinach"
"1 tablespoon of chopped parsley"
"2 tablespoons of lemon juice"
Salt and black pepper to taste
"2 eggs, lightly beaten"
"1 kilogram of ricotta cheese"
"1 cup of grated Parmesan cheese"
"1/4 cup of wheat flour"
"Vegetable oil for brushing"
"6 small eggs"
Dough:
"4 cups of wheat flour"
"3 tablespoons of olive oil or vegetable oil"
"1 1/2 teaspoons of salt"
"1 cup of water approximately"
Filling:
"1 clove of garlic, mashed"
"1 tablespoon of olive oil"
"2 tablespoons of butter or margarine"
"1 handful of spinach"
"1 tablespoon of chopped parsley"
"2 tablespoons of lemon juice"
Salt and black pepper to taste
"2 eggs, lightly beaten"
"1 kilogram of ricotta cheese"
"1 cup of grated Parmesan cheese"
"1/4 cup of wheat flour"
"Vegetable oil for brushing"
"6 small eggs"
To make the dough: Mix the flour, olive oil or vegetable oil, and salt in a large bowl
Add the water gradually until you get a firm dough
Knead the dough on a lightly floured surface for 15 minutes
Cover with a reversed bowl and let it rest for 30 minutes
To make the filling: Fry the garlic in olive oil and butter until golden
Add the spinach and cook for 3 minutes
Add the parsley and lemon juice
Mix well
Remove from heat and season with salt and black pepper
Add the eggs, ricotta cheese, and Parmesan cheese
Mix well
Add the wheat flour
Mix well
Grease a 25cm diameter opening mold
Divide the dough into 10 equal parts
Open each part (leaving the others covered with cloth) in a 37cm circle, enough to cover the base and sides of the mold
Place in the mold, lightly brush with oil and repeat with another 5 pieces, always brushing each layer with oil
Do not brush the last layer
Place the filling over the dough
Smoothen the surface and, using a moistened spoon, make 6 holes in the filling
Break an egg into each hole; if the eggs are too large, remove some of the white
Preheat the oven to a hot temperature (200°C)
Open the remaining 4 pieces of dough on a lightly floured surface and place one on top of the other over the filling, always brushing each layer with oil
Finish the edges by making decorations and attaching them to the dough with water
Brush the surface with oil and carefully pierce the dough to avoid breaking the eggs
Bake for 1 hour
If it browns too quickly, cover with aluminum foil
Let it cool completely before serving
It can be prepared 3-4 days in advance
Store in the refrigerator but serve at room temperature.
