Preparation of Pasqualina Pie

• In a large bowl, place the flour, salt, and extra virgin olive oil, mix and add the water.

• Knead with your hands until you have a homogeneous and compact dough. Turn it onto the work surface and knead it a few more moments.

  It should be smooth and elastic, so divide the dough into 6 more or less equal parts and round each piece into a ball.

• Cover with plastic wrap and let it rest for at least 30 minutes.

• Meanwhile, prepare the filling. Finely chop the onion and remove the stems from the Swiss chard (you can use spinach if you prefer).

• Wash the leaves thoroughly, squeeze and coarsely chop them. Then, in a skillet with a little extra virgin olive oil, cook the chopped onion for 3 or 4 minutes.

• Add the Swiss chard (or spinach), season with salt and pepper, and cook, stirring, for 4 or 5 minutes, then drain.

  You can further chop the Swiss chard with a food processor or leave them in pieces.

• Place the Swiss chard in a bowl and let it cool slightly, then add the Parmesan and pecorino, nutmeg, and eggs.

  Mix well and add the ricotta drained from its preserving whey.

  Set aside for now.

• Brush the springform pan with some olive oil, roll out the dough balls into thin, almost transparent sheets of about 11 inches in diameter.

• Line the pie pan with the first sheet of dough, then brush with oil, place the second sheet on top.

  Brush again with oil and place the third sheet, always leaving the excess dough hanging out of the pan.

• Fill the Easter savory pie with the spinach and ricotta filling, and using the back of a spoon, make 5 holes where the eggs will be placed.

  Carefully break the eggs one at a time into a small dish and let them slide into each hole.

• Cover the Easter savory pie with the remaining sheets of dough, always brushing with oil between each sheet.

  Seal the edges well, cut off the excess dough, and with the help of a spoon (handle), form a cord.

  Preheat the oven to 392°F in static mode.

• Make holes with a cookie cutter or simply with a knife to allow the filling to release steam without puffing up.

  Brush the surface with a little milk.

• Bake the Pasqualina Pie on the middle shelf of the oven for at least 35 minutes, remove from oven and let rest for at least 10 minutes before removing from the pan.

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