Torta pasqualina (Easter pie)

600gr flour, 500gr chards, 8 hard-boiled eggs, dried mushrooms, a half onion, 300gr quagliata (or another soft cheese, like ricotta), grated parmesan, crumbs (soft part of a loaf), milk, extra virgin olive oil, parsley, a clove of garlic, butter, salt, spices.

Mix flour with oil, salt and a glass of water until you get a smooth and elastic dough. Split the dough in two parts and let them sit for about 2 hours, covered with a wet cloth. Wash, boil, drain, wring and mince the chards thinly. Brown in a spoon oil, the chopped parsley and the clove of garlic. Stir in the chards, add salt and pepper and cook them for 10 minutes. Remove from heat and remove garlic, add the grated parmesan and some chopped marjoram. In a bowl, mix together the ricotta with a half spoon flour and milk, until you get a cream. Add salt and pepper. With the rolling pin, flat the doughs in very thin sheets. Put a sheet in a 25cm oiled spring-release tin, covering edges also, brush the sheet with oil. Put some more layers, brushing oil. Add chards, add creamy ricotta and form in it dimples, using a spoon. Put in each dimple some melted butter and a half hard-boiled egg. Cover with the remaining sheets, each brushed with oil. Prick with a fork, brush with oil, fold edges and bake in preheated oven at 190° for 30 minutes.