This is a deep dish pie so you need a pan that’s at least 2-3 inches deep. A n 8-inch springform pan works well here. Saute the onion in olive oil. When translucent, stir in the garlic and add the spinach to the skillet. Continue sautéing until wilted.

Remove from heat and stir in half of the parsley, half of the marjoram, the nutmeg, and ½ cup of Parmesan. Allow this to cool while working on the rest of the recipe. Mix the ricotta, cream, and one egg. Season with some salt (about 1/4 tsp. seems to work well here).

Take the Phyllo pastry out of its package but be sure to keep it covered with a dampened towel as you are working as it will dry out very easily. Brush the pan with olive oil and lay one sheet of Phyllo pastry in it, allowing the pastry to extend up the edges of the pan. If any of it hangs over the edges, trim that off.

Spread on the spinach mixture followed by the ricotta mixture. In this, make 5 “wells”.

Break an egg into each well, trying to keep them contained to their own wells as much as you can. Sprinkle the eggs with salt and pepper as well as the remaining parsley, marjoram, and Parmesan. Pour the melted butter over the top of the whole pie.

Now cover the filling with the rest of the Phyllo pastry. Finish off by brushing a beaten egg over the top of the pie (you may not need the whole thing). Bake at 350 degrees F for about an hour until golden brown. Allow it to cool for about half an hour (or up to 45 minutes) before removing the springform ring.

This can be served warm or cold.