Torta Pasqualina

Ingredients

• 3 cups all-purpose flour
• 1 cup cold butter, cubed
• 1 tablespoon sugar
• 1 teaspoon kosher salt
• 5 to 6 tablespoons ice water
• FILLING:
• 3 large eggs, beaten, divided
• 1-3/4 cups whole-milk ricotta cheese
• 2 pounds frozen chopped spinach, thawed and squeezed dry
• 1/3 cup grated Parmigiano Reggiano cheese
• 1/3 cup extra virgin olive oil
• 1 teaspoon coarsely ground pepper
• 5 hard-boiled large eggs
• 1 tablespoon water