For the dough
1 and 2/3 cups all-purpose flour
1/2 cup water
1/4 cup olive oil
Salt to taste
For the filling
6 cups fresh spinach leaves (packed in a bowl) (400 g)
300 g ricotta cheese
1/2 cup heavy cream
2 tablespoons all-purpose flour
4 tablespoons grated Parmesan cheese
Paprika or parsley chopped to taste
4 eggs
2 tablespoons butter
Salt and black pepper to taste
For the dough
1 and 2/3 cups all-purpose flour
1/2 cup water
1/4 cup olive oil
Salt to taste
For the filling
6 cups fresh spinach leaves (packed in a bowl) (400 g)
300 g ricotta cheese
1/2 cup heavy cream
2 tablespoons all-purpose flour
4 tablespoons grated Parmesan cheese
Paprika or parsley chopped to taste
4 eggs
2 tablespoons butter
Salt and black pepper to taste
Place the flour on a flat surface and make a depression in the center
Add the water, olive oil, and salt
Mix, shape into a ball, and divide into four parts
Cover with a damp cloth and let rest for 10 minutes
Prepare the filling: Blanch the spinach leaves, drain well, and chop finely
Sift the ricotta cheese and mix with heavy cream, flour, and a pinch of salt
Add the spinach, season with 2 tablespoons of Parmesan cheese and paprika
Open two of the dough pieces into thin layers
Line a 24.5 cm refractory dish greased with oil with one of the layers
Grease the surface with oil and place the other layer on top
Fill the pie with the ricotta mixture
Make small depressions in the filling and place an egg without shell in each one
Place 2 tablespoons of Parmesan cheese, salt, black pepper, and butter crumbs on top
Open the remaining two dough pieces into thin layers
Place one of them in the refractory dish
Grease with oil on top and place the other layer
Close well
If possible, make a rope of dough around the refractory dish
Grease the surface with oil and make some holes with a fork
Bake in a medium oven preheated to 180°C for an hour or until golden brown
Serve hot or cold
Serves 12 slices
