Pasqualina pie

Ingredients:

Flour 600 Gr.
Chards 1 Kg.
Curds 400 Gr.
1 glass extra virgin olive oil
Grated Parmigiano Reggiano cheese 60 Gr.
1/2 glass cream
4 eggs
Butter 40 Gr.
Marjoram
Salt
Pepper

How to prepare it:

Mix 600 Gr. flour, 2 spoonfuls of oil, a little water and salt. Cut it into 6 pieces, roun them and let them stand for at least 1 hour. Wash the chards, cut the white stalk from the leaf, slice and boil them in salted water. Drain and squeeze them. Put the sliced chards on a large dish, salt and sprinkle them with cheese, add a pinch of minced marjoram. Mix the curds and the sifted flour (25 Gr.), add pinch of salt, mix everything and add the cream. Oil the baking sheet, prepare the first very thin piece of pastry, which you have cut from the dough, lay it in the baking sheet and oil it. The same procedure goes for the second layer as well. As for the third layer, lay the sliced chards on it without oiling it. Then pour a little oil on the sliced chards and spread the curds on them. Dig small holes in the layer of chards by means of a spoon, put a little butter and one egg in each one of them. Dress with oil, Parmigiano Reggiano cheese, salt and pepper. Cover the ingredients with the more oiled layers. Shape the edges of the layers so to have a crust for the pie. Oil the surface of the pie. Bake in the oven, at medium heat for 40-45 minutes.