Instructions: To make pastry: Mix the flour, olive oil, salt and 1 cup of water. Gradually work in enough additional water to knead into a soft, smooth dough. Divide the dough into 33 balls. Place on a generously floured cookie sheet and cover with a clean damp, towel to rest 15 minutes. (Or substitute a full package of phyllo dough, thawed according to package directions and cut as needed.)

Coat a 10 inch deep-dish pie or pizza pan with vegetable-oil spray or brush with olive oil. Roll 17 of the dough balls, one at a time, until paper thin. Try to use as little additional flour as possible while rolling. If you have a pasta machine, pass the dough balls through it to thin. Place the sheets of pastry into the prepared pan, brushing each lightly with olive oil. (Keep remaining dough covered with damp towel.)

Wash the spinach well, strip away any tough ribs and chop well. Cook in just a little water to wilt; drain thoroughly. Stir in 1/2 cup of the Parmesan and the parsley. Add salt and pepper to taste. Set aside.

Mix the oil and 2 tablespoons flour into the ricotta. (If ricotta seems watery, drain first.) Add salt and pepper to taste. Set aside.

Spread the spinach mixture over the crust; spread the ricotta mixture on top.

Press the halved eggs, cut side up, into the ricotta. Arrange the ham between and on top of the eggs; press lightly. Sprinkle with remaining Parmesan.

Preheat oven to 400 degrees. Roll the remaining dough balls paper thin and layer on top of the pie, brushing each with olive oil. Flute edges into a rim.

Cut a few thin vents to allow steam to escape.

When youre finished, the pie will mound substantially on top, so it is a good idea to place it on a foil-lined cookie sheet to catch any spillover. Place in oven, immediately reduce heat to 350, and bake about 50 minutes, or until crust is golden and filling is bubbly. Allow to cool to lukewarm before serving, or chill and reheat in oven or microwave.

Makes 12 servings.

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