Spinach and Egg Easter Pie

For Pie Crust:

In a large bowl combine flour, oil, and salt. Add water gradually and mix until a fairly stiff dough forms. Turn dough out onto lightly floured work surface. Knead until dough is smooth and stretches easily when gently pulled (approximately 15 minutes). Cover dough with inverted bowl and let rest for 30 minutes.

For Filling:

Cover the bottom of a large heavy saucepan with water. Over high heat, cover and cook spinach for 2 minutes, stirring frequently. Drain and squeeze dry.

Heat olive oil in the same pan and saute garlic and parsley until fragrant. Add drained spinach; season with salt and pepper to taste. Chop spinach mixture using a sharp knife or food processor. Blend in marjoram, ricotta, 3/4 cup Parmesan cheese, 4 eggs, heavy cream, and flour.

Brush 1 10-inch springform pan with olive oil. Cut dough into 10 pieces. Roll each piece into a ball. Flatten one ball into a disc. Keep remaining dough covered with a towel to avoid drying. On a lightly floured work surface roll disc out into a 15-inch round. Fold in half, unfold and gently fit into the bottom and sides of the prepared pan. Brush lightly with oil. Repeat this process with 5 more balls of dough, brushing lightly with oil between each layer, except the top layer.

Pour in filling and smooth top. With the back of a moistened spoon, make six indentations in the filling. Break 1 egg into each indentation. Top each egg with a sliver of butter. Evenly sprinkle with remaining Parmesan cheese.

Preheat oven to 400 degrees F. Roll remaining 4 pieces of dough, once again layering and brushing with oil. Trim and flute the edges. Brush top and rim with olive oil. Prick top with a toothpick, being careful not to break eggs.