Tarta pascualina

Step 1: Mix 14 oz plain flour and 1 tsp salt in a bowl, add ¼ cup olive oil and ¾ cup warm water and knead for 5 minutes into a soft, smooth dough. Cover and rest for 30 minutes.

Step 2: Wilt 2 ¼ lb fresh spinach or Swiss chard in a large dry pan over a medium heat, in batches, for 2–3 minutes each. Cool, then squeeze in a clean tea towel until no more water drips. Chop finely.

Step 3: Melt ⅔ oz butter and fry 1 onion for 6 minutes until soft. Mix with the spinach, 9 oz ricotta, 2 ⅛ oz grated Parmesan or vegetarian hard cheese, 2 eggs, ¼ tsp ground nutmeg, ½ tsp ground black pepper and ½ tsp salt.

Step 4: Heat the oven to 400°F with a baking sheet on the lowest shelf. Oil a 24 cm loose-based tart tin.

Step 5: Divide the dough into two pieces, one slightly larger. Roll the larger one thin and line the tin, leaving the edges overhanging.

Step 6: Spread in the filling. Make 5 hollows with the back of a spoon and crack one of 5 eggs into each.

Step 7: Roll out the second piece, lay it over the top, trim, and roll the edges together into a twisted rope. Prick the top in a few places, avoiding the eggs, and brush with 1 tbsp milk.

Step 8: Bake on the hot sheet for 45–50 minutes until deep golden on top and underneath. The eggs inside will be fully set.

Step 9: Cool for 15 minutes before slicing. Eat warm or at room temperature; it keeps 2 days in the fridge.