Easter Pie, Torta Pasqualina
INGREDIENTS
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■6 cups all purpose flour
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■5 tablespoons olive oil
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■2 teaspoons coarse salt
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■1-1/2 cups (about) cold water
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■1 pound fresh spinach or swiss chard (or a combination), washed but not dried
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■1 10-ounce package frozen artichoke hearts, thawed and quartered
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■2 tablespoons (1/4 stick) butter
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■1 Tablespoons olive oil
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■1 large garlic clove, minced or grated
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■1/4 cup water
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■1 tablespoon minced fresh parsley
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■1-1/2 teaspoons olive oil
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■3 tablespoons dried porcini mushrooms, soaked in warm water for 30 minutes and drained
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■pinch of dried marjoram
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■salt and freshly ground pepper
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■2 pounds ricotta cheese, drained
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■1 cup grated Parmesan cheese
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■4 eggs, beaten to blend
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■1/4 cup whipping cream
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■2 tablespoons all purpose flour
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■1/2 cup olive oil
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■6 small eggs
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■1 tablespoon chilled butter, but into 6 slivers
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