Boil 350 g (12 oz) potatoes for 20 minutes, or until tender. In a small saucepan, gently cook the spinach

(do not add any liquid) for 3 - 4 minutes. Drain well.

Coarsely grate the remaining potatoes and finely chop the spinach.

Heat the oil in a pan and fry the grated potato and onion for 2 minutes. Add the spinach and fry for a further 2 minutes. Off the heat add the Ricotta, 50 g (2 oz) Parmesan, salami, egg yolk, nutmeg and seasoning. Cool.

Grease a baking sheet. Drain and sieve the cooked potatoes. Beat in the egg, baking powder and flour and knead on a well floured surface. Roll out to a 23 cm (9 inch) square and place on the baking sheet. Pile the spinach mixture in the centre of the dough. Bring the corners of dough to the centre, pressing lightly together. Mark lines on the dough and sprinkle over the remaining Parmesan.

Bake at 200°C (400°F) mark 6 for about 40 minutes. Serve hot, cut into wedges and garnished with parsley.