Rustic Spinach and Ricotta Pie

Method

1. To make the shortcrust pastry, place the flour on a work surface, add cold butter cut into cubes, and rub with your fingertips until the mixture resembles breadcrumbs.
2. Add cold water and lightly mix until the dough comes together. Do not overwork.
3. Wrap the dough in plastic wrap and let it rest for 1 hour (refrigerate if the weather is hot).
4. Blanch the spinach in boiling water, then drain, cool, and chop finely.
5. In a bowl, combine the ricotta, chopped spinach, diced provola, egg, grated Parmesan, salt, and pepper. Mix well until a firm filling is formed.
6. Butter and flour a 26 cm tart pan.
7. Roll out about two-thirds of the dough on a floured surface to a thickness of less than 0.5 cm. Line the tart pan, pressing the dough into the edges. Trim the excess.
8. Spread the filling evenly in the pan.
9. Roll out the remaining dough and cut into strips about 0.5 cm wide. Arrange the strips in a lattice pattern over the filling.
10. Brush the lattice with beaten egg.
11. Bake in a preheated oven at 180°C (350°F) for 30–40 minutes, until golden brown.
12. Let the pie cool slightly, then remove from the pan. Serve warm or at room temperature.