Thaw the spinach and chop it a little, season with salt, pepper and the marjoram. Soak the bread roll in the milk, drain the ricotta or quark.
Mix 3 tablespoons of the grated Parmesan with two beaten eggs and add to the roll. Then the ricotta, because of the fat content I personally use half ricotta and half low-fat quark or cottage cheese, it tastes good too and is not so high in calories, add it, stir it and fold in the spinach. Season to taste with salt, pepper and nutmeg.
Oil a springform pan a little, insert a sheet of filo pastry so that the base is covered and the pastry hangs a little over the edge of the pan. Since the filo pastry is very thin, you have to work with a little sensitivity. Oil the sheet of dough with a little oil and place the next sheet of dough on top. Repeat this until half of the batter is used up. I use 7 sheets, if you like a little more dough, you can also use one or 2 more sheets.
Now spread the spinach and ricotta filling on the dough and use the back of a spoon to make 6 indentations. Carefully let the eggs slide into them so that the yolk is not damaged. Salt and pepper the eggs and sprinkle with the rest of the parmesan.
Now gradually pour the rest of the pastry on top and brush each with a little oil. Roll up the overhanging pastry sheets inwards, press them down a little and brush the edge with a little oil.
Now prick the dough base a few more times with a kebab skewer so that the air can escape, but carefully so that the egg yolks are not damaged and leak. Put the baking pan in the preheated oven and bake for approx. 75 minutes at 200 ° C top / bottom heat.
The cake is served lukewarm or cooled and is a typical Easter meal. However, the dough is homemade in Italy. Filo pastry is a good substitute, however, and doesn`t take as much work.
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