Easter Cheese and Spinach Pie (Liguria)

Appetizers

Ingredients

All purpose flour - 8 cups

Olive oil - 5 tbsps

Salt- 1 tsp

Spinach or spring greens - 2 pounds

Artichoke hearts - 10

Olive oil

Onion, finely chopped - 1/2

Ricotta or cottage cheese - 1 pound

Milk - 1 cup

Salt

Butter - 4 tbsps

Eggs - 6

Pepper

Marjoram - pinch

Grated parmesan cheese- 3/4 cup

Dough:

If making your own pastry and it tears while rolling, do not worry. The sheets with holes can be used for the bottom section. The four top sheets ahould be near perfect and the top sheet must be perfect.

Mix the flour , oil and salt, and gradually add enough water to make a stiff dough which leaves the sides of the bowl cleanly - be careful when adding water ; the dough will become sticky if too much is used. Knead the dough thoroughly and divide it into 10 equal sized balls. Put these on a lightly floured pastry board, cover with a damp cloth and leave for 15 minutes.

If using spinach or spring greens, wash these in two or three waters and cook in as little water as possible untill soft. If using artichoke hearts, they will probably be canned, so drain them from their liquid, chop and put aside until required.

Heat 5 tbsps of oil and saute the onion until soft but not brown. Drain the spinach or spring greens and chop finely. Add whatever vegetable is being used to the pan, and mix gently with the onion. Continue cooking for a few moments longer and put aside to cool until required.

Mix the ricotta with the milk and add a pinch of salt. Put aside. Brush a large, deep pie dish with oil.

Roll one ball of pastry into a wafer thin sheet, keeping the rest of the pastry balls under the damp cloth. Line the prepared pie dish, brush lightly with oil and trim off excess pastry. Repeat this 5 more balls of pastry, brushing each layer of oil, and laying one on top of the other.

Spread the sixth layer of pastry with the cooked onion and vegetables, and on top of this, spread the ricotta cheese. Hollow out 6 wells in the filling and into each well, drop a sliver of butter and one egg. Sprinkle with salt, pepper, marjoram and parmesan.

Roll out the remaining balls of pastry in precisely the same manner and pile them, one by one, on top of the filling, brushing each layer with oil. Prick the top layer with a fork, brush it generously with oil and trim off any overlapping pastry. Bake in a moderately hot oven (400F) for about 40 minutes or until the pie is golden brown. Serve hot or cold.

Serves 6