Italian Easter Tart

To make the pastry, mix the flour with the salt and pile on the work surface. Stir in the oil and enough water (approx. 250 ml ) to knead into a smooth, pliable pastry. Knead well for around 10 minutes. Split the pastry into 12 equal pieces, shape into balls and place on a tea towel dusted with flour. Cover with a slightly damp cloth and leave to rest for one hour.

Place the wet spinach in a pot, allow to wilt, season with salt and bring to the boil. Drain and leave to cool. Wring out, chop and season with salt, ground black pepper and marjoram.

Soften the roll in the milk and beat the eggs with 2-3 tbsp parmesan. Wring out the roll gently and add to the egg mixture along with the ricotta and spinach. Season with salt and ground black pepper.

Roll out one portion of pastry on a floured work surface as thinly as possible. Then carefully pull out thinner with your hands.

Grease a baking tin with oil and place the pastry inside so that it overlaps the edge by 1 cm. Brush with oil and do the same again with five more portions of pastry. Brush each one with oil except the last.

Place the filling on top of the pastry, spread evenly and drizzle with some oil. Create six holes in the mixture, equidistant from each other. Place a curl of butter and a hard-boiled egg in each hole, season with salt and ground black pepper and sprinkle with the remaining cheese.

Heat the oven to 200°C (180°C), 400°F, gas 6.

Roll out the remaining pastry portions, pull out thinner and place on top of the filling spreading each one with oil before adding the next. Add curls of butter around the edge and roll in any overhanging pastry.