Clean and thinly slice the spring onions.

Collect them in a large pan with a drizzle of extra virgin olive oil and let them brown.

Add the spinach or chards, pressing it with your hands. Then close with the lid and let it cook for a few minutes.

Remove the lid, season with fine salt, black pepper and let the bottom dry so that the vegetables lose all their moisture.

Take the tenderest sprigs and leaves of marjoram, then chop finely. Add to spinach, allow to flavor, then turn off the heat and allow to cool completely.

Collect the cow’s milk ricotta cheese in a tightly meshed colander with a container underneath, then let all the excess liquid drain for at least an hour.

Transfer the cow’s milk ricotta cheese to a bowl, add the grated parmesan cheese and mix.

Add an egg and mix thoroughly.

Also mix in the cooked and now cold spinach with the spring onions and marjoram.

Cut a disc of parchment paper and place it at the base of a 22 centimeters diameter cake pan.

Then arrange the first disc of puff pastry, taking care to let the dough overflow outwards.

With the tines of a fork, prick the base of the puff pastry.

Stuff the pie with cow’s milk ricotta cheese and spinach mixture and level it on the surface.

With the back of a spoon, form 5 well-marked holes in the stuffing by exerting a discreet pressure, as if they were the petals of a flower.

Gently open 5 eggs, one at a time, and let them slide into their respective cavities.

Cut the second pastry disc so as to obtain a circle smaller than the surface of the mold.

Place the disc as a cover, being careful not to press in proximity to the eggs.

At this point fold the edges of dough overflowing inwards, pinching as if they were rags of fabric.

Brush the surface of the pie with the egg yolk, beaten with milk.

With a stick for skewers, pierce the surface of the puff pastry in the center and near the edges in order to let the steam escape and keep the puff pastry attached to the filling.

Bake the Italian Easter Pie in a preheated static oven at 200°C/390°F for about 40 minutes, monitoring the level of browning. Then lower the temperature to 180°C/350°F and continue for another 10-15 minutes.

Let the Italian Easter Pie cool for at least an hour, then turn it upside down on a serving dish.

Let the torta pasqualina rest for at least 6 hours to allow it to settle completely.

Slice, serve the torta pasqualina. Enjoy!