A delicious savory cake to make for Easter.
INGREDIENTS
500g (3 cups) of all-purpose flour;
200ml (¾ cup) warm water;
80ml (⅓ cup) olive oil;
3g (½ tsp) salt;
400g (1 cup) frozen spinach, defrosted, squeezed;
400g (2 cups) ricotta cheese;
5 eggs;
60g (½ cup) shredded parmesan;
Olive oil.
METHOD
Sift flour into a bowl, add a pinch of salt, and pour in water and olive oil. Knead the dough until smooth, cover with plastic, and set aside for 30 minutes.
Cut the dough into quarters and roll out into 4 disks as thinly as possible.
Place one sheet of the dough into a 20 cm baking pan, covering the bottom and sides. Brush with olive oil and place another sheet of the dough on top.
Mix ricotta with spinach, salt, parmesan, and 1 egg.
Spread the filling in the pan and make 4 holes using a teaspoon.
Pour 4 eggs into each hole.
Cover the filling with 2 sheets of dough, brushing olive oil in between and on top of the pie.
Bake at 190°C/375°F for 50-55 minutes.
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