I first came across a recipe for Easter pie in Elisabeth Luard's European Festival Food. The pie comes from Liguria in Italy where the coastal folk were great seamen. Hence the Arab filo connection. Originally there were 33 layers of filo, one for each year of Christ's life. The eggs symbolise rebirth. This is a slightly changed version. SPINACH PIE FOR EASTER * 800g fresh spinach, roughly chopped * 2 lengths spring onions finely chopped * 1 tbs fresh marjoram, or less dried * 12 sheets filo pastry * Olive oil for frying * 200g ricotta; 1/4 cup cream * 2 heaped tbs grated Parmesan * Grated nutmeg; salt and black pepper * About 100g butter, melted * 4 hard-boiled eggs, shelled Heat the olive oil in a wok or large pan. Fry the spring onions for a few seconds then add the spinach and marjoram. Toss well over high heat. Season with a little salt. You really just want to soften and wilt the spinach. Drain the mixture in a colander and squeeze to remove the excess liquid. Combine the ricotta, Parmesan and cream. Season with salt, pepper and nutmeg. Set aside. Butter a straight-sided pie tin or baking dish. I used one with a 25cm diameter, but a square or rectangular one is fine. Lay on eight layers of filo pastry. If the pastry is too narrow, just patch them. Brush each layer with melted butter before the next one goes on top. Allow the pastry to hang slightly over the edge of the dish. This will later be drawn up to seal the pie with the top layer. Pack the spinach into the pie and top with the cheese mixture. Make four hollows in the filling and nestle the eggs in. Top with another four sheets of pastry, brushing each layer with butter. Crinkle the edges of the top and bottom layer to seal. Brush the surface with a little butter. Place the pie in a medium oven on a hot baking tray, and bake for about 45 minutes, until golden brown and crisp. Serve warm.