Savory Italian Easter Pie

For the dough, put all the ingredients in a bowl and knead until smooth. Shape into 10 balls, cover with a damp cloth and let rest.

Rinse the spinach and herbs, shake dry and chop everything finely. Peel the onion and also chop very fine. Mix the ricotta with the milk and cornstarch. Stir the herbs, onion and 80 grams (approximately 3 ounces) parmesan together and season with salt and pepper.

Grease the springform pan (about 40 cm diameter) (approximately 16 inches) with oil. Roll out one ball of dough and line the pan with it. Brush with a thin coating of oil. Roll out another 5 balls and layer each on top of the other, brushing with oil each time.

Pour in the ricotta mixture and smooth. Using a spoon, make 8 wells in the ricotta. Crack the eggs and slide into the wells. Sprinkle the surface with the remaining Parmesan cheese, lightly season with salt and pepper and top with the remaining dough (following the same procedure as for the bottom layers).

Prick the top dough sheet with a toothpick, avoiding the locations where eggs are below. Bake in a preheated oven at 200°C (approximately 400°F) for 60-80 minutes. If the dough is browning too quickly, cover with aluminum foil and continue to bake.