For the dough
1 and 2/3 cups of all-purpose flour
1/2 cup of water
1/4 cup of olive oil
Salt to taste
For the filling
6 cups of spinach leaves (packed in a cup) (400g)
300g of ricotta cheese
1/2 cup of heavy cream
2 tablespoons of all-purpose flour
4 tablespoons of grated Parmesan cheese
Paprika or parsley chopped to taste
4 eggs
2 tablespoons of butter
Salt and black pepper to taste
For the dough
1 and 2/3 cups of all-purpose flour
1/2 cup of water
1/4 cup of olive oil
Salt to taste
For the filling
6 cups of spinach leaves (packed in a cup) (400g)
300g of ricotta cheese
1/2 cup of heavy cream
2 tablespoons of all-purpose flour
4 tablespoons of grated Parmesan cheese
Paprika or parsley chopped to taste
4 eggs
2 tablespoons of butter
Salt and black pepper to taste
Place the flour on a smooth surface and make a depression in the center
Add the water, olive oil, and salt
Mix, form a dough, and divide it into four parts
Cover with a damp cloth and let it rest for 10 minutes
Prepare the filling: blanch the spinach leaves, squeeze out excess moisture, and chop them finely
Pulse the ricotta cheese and mix with heavy cream, flour, and a pinch of salt
Combine the spinach with the ricota mixture, seasoned with 2 tablespoons of Parmesan cheese and paprika
Open two of the dough pieces into thin layers
Assemble the pie in a 24.5 cm refractory dish greased with olive oil
Brush the top with olive oil and place another layer on top
Fill the pie with the ricotta mixture
Make small depressions in the filling and place a new egg (without shell) in each one
Top with 2 tablespoons of Parmesan cheese, salt, black pepper, and butter crumbs distributed evenly
Open the remaining two dough pieces into thin layers
Assemble the top layer
Cook in a medium oven preheated to 180°C for an hour, or until well cooked
Serve warm or cold
Servings: 12 portions
Calories per serving: 257
