Let's start with the preparation of the dough. In a bowl (or in a kitchen mixer equipped with a dough hook) put the cold water, extra-virgin olive oil and salt. Gradually, add the flour while continuing to mix. Turn the dough over on a pastry board and knead it until it forms a smooth and compact ball. Let the dough rest in the refrigerator for half an hour.

Meanwhile, stew the spinach in a pan with a drizzle of extra-virgin olive oil. Once cooked, let them cool then squeeze them and mince them with a knife. Combine the sifted ricotta, an egg, the grated Parmigiano Reggiano, a pinch of salt and a sprinkling of nutmeg and pepper. Proceed to mix all the ingredients together with a spoon. If you like, you can add other aromatic herbs such as marjoram or thyme.

Pull the dough out of the refrigerator and divide it into 4 parts and roll them out with a rolling pin until you get thin sheets. Transfer the first sheet obtained inside a pan with high edges covered with baking paper and make sure to cover the bottom and the sides. Grease the first sheet with extra-virgin olive oil and place the second layer of dough on top. Distribute the filling of the spinach and ricotta inside leaving three spaces where to put the remaining eggs.

Cover with the other two sheets of dough, taking care to grease them with oil. Seal the edges with a fork and pierce the surface in order to let the steam escape.

Bake in a preheated oven at 180 ° for about 40 minutes.

The Pasqualina cake leftovers can be eaten both warm and cold in the following days.