(A Recipe from Rodolfo)

For the Filling:
11 oz. Fresh Ricotta – drained
4 oz. Heavy Cream
4 Tbsp. Parmigiano Cheese – grated
2 tsp. Marjoram
¼ C. Olive Oil
3 Tbsp. Flour
2 Bunches Fresh Spinach – washed
5 Eggs
1 oz. Butter
Salt and Ground Black Pepper

For the Dough:
8 oz. Flour
6 oz. Warm Water
1 Tbsp. Olive Oil
Pinch of Salt

Putting it together:

In a bowl, mix the flour with the oil, salt and some of the water.  Knead until you have a stretchy, soft dough and put aside.

Sauté the spinach in a skillet, add the cream, ricotta, flour, a pinch of salt, Parmigiano cheese, marjoram and 1 well beaten egg and mix all together until all combined.

Now go back to the dough.  Split the dough into 4 balls, making 4 very thin sheets of dough (one at a time).  Oil a 9-inch round cake pan and place one of the pieces of flat dough into it. Brush the top with olive oil and lay another piece of dough on top of the first piece.  Pour the filling on top. Make four holes in the filling and put one egg in each hole with some salt, pepper and a little grated cheese.  You can also add small pats of butter in with each egg. Cover the filling with another thin slice of dough and brush with some olive oil.  Lay the last piece on top.  Cut the dough around the rim of the pan as you would a pie crust.  Brush the top crust with olive oil and bake in a 350º for 1 hour.  When the Torta has finished baking, brush one final time with olive oil and sprinkle with salt. Let cool and serve.  Can be eaten, hot, warm or cold.  Your choice but delicious however you choose to serve.

BUON MANGIATA!