Italian Easter Pie (Torta Pasqualina) - Filippo Berio

Ingredients

• 300g plain flour, plus extra to dust
• 4 tbsp Filippo Berio Olive Oil
• 150ml warm water
• 1 small onion, finely chopped
• 6 roasted artichokes in oil, drained and roughly chopped
• 400g spinach leaves or swiss chard, washed
• Large handful fresh flatleaf parsley, roughly chopped
• 450g ricotta, drained
• 50g Parmesan, grated
• 6 large eggs
• Salt & Pepper to taste