Spinach Pasqualina Pie

Preparation:

Preparation: Clean and wash the spinach thoroughly. Put them in a pan without adding water and cook them over low heat for ten minutes. Drain them, squeeze them well and chop them finely. Peel and chop the onion. Melt the butter in a saucepan, add the chopped onion and parsley and brown for five minutes over a moderate heat. Remove from the heat and pour in the beaten eggs and the Parmesan. Mix everything together and leave to cool completely. Make a fountain in the flour, add the eggs, salt and as much warm water as needed to mix everything and obtain a homogeneous mixture. Divide the dough into two parts and roll it out with a floured rolling pin until you get two very thin discs. Grease a cake pan with oil and arrange a disc of dough that should protrude from the edge by about 1 cm. Pour in the spinach mixture and level it; cover with the second disc of dough and add it to the first. Prick the dough with a fork and put in a hot oven for forty minutes until the surface is golden.