Instructions: Preheat the oven to 200 degrees C 400 degrees F Gas Mark 6. To make the pastry first mix the oil and water in a bowl.

Gradually fold in the flour and mix to form a dough.

Knead a little cover and leave in the fridge for about 20 minutes.

Then roll out on a floured surface with a rolling pin to a thickness of 1/2cm and line a 20cm diameter and 8cm deep fluted nan tin.

With the remaining pastry cut 6 thin strips about 1cm wide and 20cm long and set aside.

To make the filling first of all clean trim and halve the artichokes and cook in slightly salted boiling water until tender.

Coarsely chop the spinach and cook in slightly salted boiling water until tender.

In a large pan heat the oil and add the chopped garlic.

Let it sweat for a minute or two then add the radicchio and the water stirring well.

Stir in the capers and leave to simmer for about 810 minutes or until the radicchio is tender.

At the end of the cooking time all the water should have evapourated.

At this stage add the cooked spinach and artichokes and mix together.

Put the filling mixture in a bowl and leave to cool.

When cool add the eggs Parmesan salt and pepper and mix thoroughly.

Fill the pastry case with this mixture.

Place the strips of pastry across the pie making a lattice pattern trimming the ends where necessary.

Then with your fingers press down the edges of the pastry to hold in the filling.

Brush the steps of pastry with some beaten egg or milk and bake in the oven for 35 minutes.

Delicious served hot or cold.

An irresistible Easter tart suitable to be taken on a picnic especially on Easter Monday when every italian or almost a evry one goes to the country to celebrate Pasquetta.

Serves 6

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.