Torta Pasqualina: the Ligurian recipe loved throughout Italy

1. To prepare the dough, in a large bowl, mix the flour with the oil. Knead the ingredients until a sandy mixture is obtained. Add salt and a little water until it forms a smooth ball. Then wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.

2. Boil the spinach, drain well and squeeze it to remove excess water. Chop spinach and place in a bowl. Add cottage cheese, grated Parmesan cheese, eggs, salt and pepper and mix until smooth.

3. Divide the dough into two parts, one slightly larger than the other. Roll out the larger part with a rolling pin on a floured surface. Line a pie pan and line it with the rolled-out dough, piercing the bottom with a fork.

4. Pour the spinach and ricotta filling over the base, leveling with a spoon, and arrange the hard-boiled egg slices on top of the filling. Roll out the second disk of dough and place it on top of the filling.

5. Seal the edges and trim away excess dough. Score the surface of the pie to allow steam to escape during baking.

6. Bake the cake in a preheated oven at 180° for about 45 minutes, brushing the surface with oil just before finishing baking. Allow to cool, cut into wedges and serve.