300g plain flour, plus extra to dust
4 tbsp olive oil
1 small onion, finely chopped
6 roasted artichokes in oil (160g when drained), roughly chopped
400g spinach leaves, washed
Large handful fresh flatleaf parsley, roughly chopped
450g ricotta, drained
50g vegetarian Parmesan, grated
6 large eggs
1. Make the pastry. Mix the flour and a pinch of salt in a bowl. Add 2 tablespoons oil and 150ml warm water and mix to a smooth dough. Knead for 5 minutes on a floured surface, until soft and stretchy. Cover with cling film and set aside for 15 minutes.
2. Meanwhile, make the filling. Heat the remaining oil in a large pan over a medium heat. Fry the onion for 8 minutes, stirring occasionally. Stir in the artichokes and toss for a few minutes. Pile on the spinach and wilt over a gentle heat. Set aside to cool slightly.
3. Preheat the oven to 220°C/fan200°C/gas 7. Put the filling mixture in a food processor with the parsley, cheeses and 3 eggs. Season well, pulse and set aside.
4. Cut off two-thirds of the pastry and roll out on a floured surface to a 38cm circle. Use to line the base and sides of a deep 23-24cm loose-bottomed cake tin. Spoon in the filling. Smooth, make 2 deep indents and crack in 2 eggs. Roll out the remaining pastry to a 23-24cm circle and lay on top. Twist the edges to seal. Beat the remaining egg, brush over the pastry and sprinkle with sea salt. Bake for 30-35 minutes, until golden. Slice and serve.
- Try a fruity, young, rich rosé or the lightest soft red.