Torta pasqualina con spinaci e uova | Fattoria La Vialla

Ingredients

• 800 g fresh spinach (or Swiss chard)
• 400 g sheep’s milk ricotta
• 50 g grated pecorino cheese (aged 12 months)
• 50 ml whole milk
• 4 eggs
• 1 onion
• 1 clove of garlic
• 2 sprigs of marjoram
• salt and pepper to taste
• Extra Virgin Olive Oil
• 450 g flour (plus a handful for rolling out the dough)
• 150 ml extra virgin olive oil (1) + 2 tbsp for the top of the pie
• 120 g cold water
• 1 tsp salt