Make a soft dough with flour, oil, a pinch of salt and cold water. Knead well until the dough becomes elastic. Divide the dough into 12-18 balls the size of an egg, keeping them in a wet cloth and set aside.

Prepare the stuffing as follows:
Wash the artichokes and cut them into thin slices. Sauté the onion and parsley with oil, add the artichokes and cook for 15 mins. Allow to cool. Then combine Parmesan and ricotta with 3 eggs, add salt and pepper and mix with the sautéed artichokes. Set aside.

Flatten each piece of dough, one at a time, making each a very thin disk, larger than the baking pan you are going to use. Place the first circle of dough in a greased 12-inch baking pan, making sure the dough is about ½-inch wider than the pan, and brush the surface with oil.

Place another disk over it and repeat until you have used 6-9 disks. Pour the stuffing over and make 6 small cavities close to the border. Pour a raw egg into each cavity and sprinkle each with salt, pepper, Parmesan and butter flakes.

Cover with all the remaining disks of dough, each brushed with oil. Pinch the borders and trim the excess dough, prick the top of the pie in a few places and then brush with oil.

Torta Pasqualina can be made with other vegetables instead of artichokes, such as spinach or leeks. Bake for about one hour at 200ºC and serve at room temperature.