Torta Pasqualina

Filling

• 100 g Parmesan cheese cut in pieces (2 cm)
• 20 g fresh flat-leaf parsley leaves only
• 2 garlic cloves
• 15 g olive oil plus extra for brushing
• 280 g artichoke hearts marinated in herb oil, drained
• 300 g fresh spinach leaves rinsed
• 30 g dried mushrooms (porcini) soaked in warm water for 30 minutes, then drained
• ⅛ tsp dried marjoram
• ¼ tsp fine sea salt
• ¼ tsp ground black pepper
• 4 medium eggs
• 450 g ricotta cheese
• 50 g whipping cream

Hot Water Shortcrust Pastry

• 140 g lard diced, plus extra for greasing
• 1 tsp fine sea salt
• 90 g water
• 80 g milk
• 500 g plain flour
• 4 medium eggs