For the third time in 25 years (since acquiring the recipe from Bon Appetit Magazine) I made Easter Italian Savory Pie. It's an amazing dish composed of ricotta cheese, eggs, spinach, artichoke hearts, rosemary, mushrooms, panceta and other lovely things. Making the crust is the art of the matter though as 10 layers need to be rolled out and placed over each other (6 layers to the bottom and sides, and 4 to the top). When the filling is place, six indentations are made with a spoon, and a whole raw egg placed in each indentation, finish each egg with a dot of butter and seal with upper crust. Bake one hour and Italy comes home for Easter.