For The Dough:

• Knead all the ingredients for the dough together until the dough feels soft and elastic in your hands.
• Cut the dough into 4 balls.  You should have approximately 800 g of dough.  Make 2 balls of 250g and 2 of 150g.
• Leave the balls on a floured surface, under a humid tea-towel to rest for at least an hour.

For The Fillings:

1. Spinach Filling:

• Steam the spinach until it is wilted, then leave to cool.
• Squeeze the spinach to remove any water, then chop the spinach finely. Put it in a medium-sized bowl.
• Add 30g (2 - 3 Tbsp) grated Parmesan Cheese, 1 egg, and a sprinkle of salt.
• Mix well, and set aside until needed.

2. Ricotta Filling:

• Put the ricotta in a medium-sized bowl.  Use a whisk to break it up.
• Add 2 eggs, 3/4 tsp salt, and 30g ( 2-3 Tbsp) of Parmesan Cheese.
• Whisk to mix everything then set aside until needed.

To Make The Pie:

• Brush a 25 cm pie-dish with olive oil.
• Heat the oven to 180ºC  (350ºF).
• Roll out one of the two heavier balls of dough on a floured surface until it is so thin that you can almost see through it.
• Drape it over the pie-dish and push it down gently with your fingers until it lies flat against the dish. Brush the dough with oil.
• Roll out the second heavier ball of dough in the same way, then drape it over the pie dish and gently push it down until it lies flat against the first round of dough.
• Add the spinach mixture and flatten it gently with a spoon.
• Add the ricotta mixture and smooth it out over the top of the spinach.
• Wet a tablespoon and make five indentations in the ricotta and regular intervals.
• Break the last five eggs, one at a time, and gently drop them into the indentations.
• Sprinkle grated Parmesan Cheese over the top of the eggs.
• Roll out the third ball of dough thinly and drape it over the top of the pie. Brush it with olive oil.
• Roll out the last ball of dough and drape it over the top of the third circle of dough.
• Cut the excess dough off from around the edges of the pie dish.
• Carefully roll the edges up and press them on to the surface of the pie.
• Brush the top with oil, and bake for 50 - 55 minutes.