Torta pasqualina

Step 1: Mix 16 oz plain flour and 1 tsp salt, then add 1 cup lukewarm water and 3 tbsp extra-virgin olive oil. Knead for 10 minutes until smooth and elastic. Divide into 8 balls, two of them a little larger, brush with oil, cover and rest for 1 hour.

Step 2: Meanwhile wash 2 ¼ lb Swiss chard and cut it into thin ribbons. Warm 2 tbsp extra-virgin olive oil in a wide pan over a medium heat and soften 1 onion for 5 minutes, until translucent.

Step 3: Add the chard and cook, stirring, for 8–10 minutes until wilted and the pan is dry. Cool, then squeeze out any liquid and chop.

Step 4: Mix the chard with 1 ⅛ lb ricotta, 2 ⅞ oz Parmigiano Reggiano, 2 tbsp fresh marjoram, 2 eggs, 1 tsp salt and ½ tsp black pepper. Taste: it should be well seasoned.

Step 5: Heat the oven to 375°F (350°F fan) and oil a 26 cm springform or deep pie tin.

Step 6: Roll one of the larger balls very thin, then stretch it over your knuckles until almost see-through. Lay it in the tin with the edges hanging over, and brush with oil. Repeat with three more balls, brushing each sheet.

Step 7: Spread the filling in an even layer. Make 6 hollows with the back of a spoon and drop a flake of ⅔ oz butter into each.

Step 8: Crack 6 eggs one at a time into the hollows. Common mistake: cracking them straight over the pie; break each into a cup first so a broken yolk doesn't spill across the filling.

Step 9: Cover with the last four sheets, rolled and stretched the same way, brushing each with oil and leaving a little air between layers. Trim, roll the edges into a rope and prick the top lightly, avoiding the eggs.

Step 10: Bake for 55–60 minutes, until deep golden and the crust sounds hollow when tapped.

Step 11: Cool in the tin for at least 30 minutes before slicing, so the egg layer sets cleanly. Serve warm or at room temperature.