Sieve the flour into a large bowl. Add a pinch of salt, olive oil, and the margarine.
Do the rubbing-in method until the mixture starts to resemble breadcrumbs. Then, add cold water until a dough is formed.
Leave the dough to rest for 30 minutes.
Prepare the ricotta mixture, by mixing the ricotta with 4 beaten eggs, adding some salt and pepper. Add also some semolina to thicken the mixture, without making it too stiff.
After letting the dough rest for 30 minutes, roll it open, and cut off small circles of about 11cm diameter. Put some ricotta mixture at the centre and form the qassatat by overlapping the dough in an alternating pattern, once in front, and once behind.
Place the qassatat on a tray or in a muffin tin, and brush with some egg wash. Cook on a middle shelf, for about 45 minutes at gas mark 8.