DOUGH:

5 c. flour
Salt
1/4 c. oil
1 c. warm water

FILLING:

2 lbs. fresh spinach
1 c. grated Parmesan cheese
Pinch marjoram
9 eggs
1 3/4 c. ricotta cheese
Salt & pepper
4 tbsp. olive oil

1. DOUGH: Sift the flour and a pinch of salt into a bowl, add the oil and enough lukewarm water to obtain a soft dough. Knead for 5 minutes until smooth, then divide into golf ball sized pieces (10 to 14). Sprinkle lightly with flour, then cover with a clean cloth and let stand for 1 hour.

2. FILLING: Put the spinach in a large heavy pan with just the water clinging to the leaves after washing. Cook until tender, drain thoroughly, then chop finely. Place in a large bowl and add half the Parmesan, the marjoram, 3 beaten eggs, the ricotta and salt and pepper to taste. Beat well.

3. Knead two of the rolls together, then roll out into a thin sheet and use to line the base and sides of an oiled 10" springform pan. Brush the dough lightly with oil. Flatten another 3 to 6 rolls into circles the same diameter as the pan, then put each in the bottom of the pan, brushing each layer with oil. Spread the spinach mixture on top of the dough, then make 5 or 6 hollows in the surface of the mixture, using the back of a spoon. Break 1 egg into each hollow then sprinkle with salt and pepper and the remaining Parmesan cheese.

4. Flatten the remaining 3 to 6 rolls of dough, then place on top of the filling, brushing each layer with oil as before. Make lines on the surface of the dough with a fork, then pinch the edge to seal and brush with more oil. Bake at 400 degrees for 1 hour. Let cool before unmolding. Serve cold.