All products without the dock are mixed, like for a normal pie. Clear the dock of it’s midrib and place it to undercut for a minute. Begin to stack the pie in a greased pan, alternating crust, filling and top with a thick layer of leaves from the dock.
In the third, sprinkle the sheets with oil. The pie is cut into pieces and you must then pour in milk and beaten eggs. Roast in a low oven, at about 320°F (160 °C).
This inflates it to the maximum. The finished pie is covered with a towel and turn it on small bowls upside down, until cool.