Vegetable Pie

Combine flour with salt, 2 tablespoons of oil and 250 ml (approximately 1 cup) of water and knead into a smooth, pliable dough, then divide into 10 equally large pieces, shape these into balls and let rest covered with a damp cloth.

Peel shallots and finely chop.

Rinse spinach and herbs, shake dry, then chop finely.

Mix ricotta with cream, stir in spinach, herbs and shallots, stir in about 3/4 of the Parmesan and season with salt and pepper.

Brush springform pan with oil.

First, roll out a ball of dough on a floured surface very thin and line the pan with it, thereby forming an edge, then roll out 4 more balls and successively put each into the mold and brush with oil. Press 6 wells with a spoon, scoop in some of the ricotta and spinach filling, break the eggs one by one and let slide into the wells, fill gently with remaining spinach mixture and sprinkle with remaining cheese.

Roll the remaining dough balls out thinly and spread in layers on the mixture, brush each with oil again and decorate with strips of leftover dough.