For the dough:
600 g flour all purpuse Caputo
350 g water
35 G Casinetto extra virgin olive oil
For the filling:
200 g Orogel spinach
200 g Orogel asparagus
200 g Orogel friarielli
500 g Valle Verde ricotta
190 g Bonat parmesan cheese (plus 40 g more for the top of pie)
40 g toasted pine nuts
30 g golden raisins
1/2 medium onion chopped
5 sprigs fresh marjoram
pinch nutmeg powder
pinch black pepper
Mix all of the dough ingredients until well-incorporated.
Make 4 balls of dough. (2 x 1800 g and 2 x 300 g)
Put the balls on an oiled tray and cover with cling film to rest for 1 hour.
Defrost frozen vegetables.
Sauté the onion with olive oil in a pan and add spinach and friarielli.
When cooked through add salt and set aside to cool.
Pan-sear asparagus with olive oil and add salt. Set aside to cool.
When cool, chop asparagus into small pieces and mix all filling ingredients together with 3 eggs (only 190 g of parmesan). Roll out separately 2 of the bigger dough balls very thinly into big circles and line a spring-form cake tin (covering the sides). Make a double layer.
Place the filling on top of the dough in the tin. Smooth to make a flat surface.
Separate the remaining 7 eggs, keeping the yolk intact.
Make 7 little wells in the filling and put an egg yolk into each one.
Beat the egg whites together and pour over filling and yolks.
Cover in 40 g parmesan cheese.
Roll out 2 smaller balls of dough into circles and place them on top of the filling in a double layer.
Press a fork along the edges to seal the pie. Trim any excess dough from around sides.
Brush with Casinetto olive oil and bake in pre-heated oven at 180C for 1 hour on the lower rack.