Easter Tart Salad

Ingredients for the dough:
-600g(21.16 oz) Flour
-350g(12.35 oz) water
-100g(3.52 oz) extra virgin olive oil
-1 pinch of salt

Ingredients for the filling with spinach:
-1,500g(52.91 oz) of spinach
-1 onion
-2 eggs
-chopped marjoram
-50g(1.76 oz) Parmesan Reggiano
- Extra virgin olive oil, fine salt, black pepper

Ingredients for the ricotta filling:
-500g(17.73 oz) cow's milk ricotta
-80g(2.82 oz) of Parmesan Reggiano
-3 eggs
-nutmeg, fine salt

Ingredients for spreading and brushing:
- Flour and extra virgin olive oil as required

Filling ingredients:
-7 eggs
-30g(1.05 oz) Parmesan Reggiano

Preparation:
1) Boil the spinach in water for 8/10 minutes. Drain it in a colander.
2) Fry the onion and add the spinach, salt and pepper. Stir and cook for 5 minutes. Let cool. In a bowl put the spinach, add the Parmesan Reggiano, chopped marjoram, salt and pepper. Mix well to mix everything.

3) To prepare the dough, take a bowl and put the flour, salt and water inside. Mix everything, first with a fork and then with your hands. It makes a large smooth and springy ball. This ball then splits into 18 small balls: a larger ball weighing about 100g, and the other 17 balls weighing about 50g each one. Put all the balls in a tray and cover them with the film. Let rest.

4) In another bowl, prepare the ricotta filling. We put the ricotta and work it with a whisk, then add the eggs, Parmesan, nutmeg and salt. Mix until you get a creamy and homogeneous consistency.

5) We take a pan with a hinge and grease it with extra virgin olive oil.
6) Roll out the large 100g ball making a round sheet that rests on the bottom of the cake pan also covering the edges. It is covered with a brush with oil. Afterwards, 10 balls are spread out on the leaf and placed one on top of the other divided by a drizzle of oil.

7) Put the contents with flatbreads and level.
8) Add the contents with the ricotta on top.
9) Make 1 central hole and 7 circular holes in ricotta mixture and put 1 egg in each hole.
10) Cover everything with the remaining balls, which will always be divided from each other by a stroke of oil.
11) Roll up the edges and pinch the outer surface with scissors.
12) Put in the oven and cook for 80/90 minutes at 180°C(356°F).

Buon Appetito!