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1
make the dough In a food processor, combine the 2 cups of flour and the salt and pulse a few times to blend.
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2
Add half of the butter and pulse until it is the size of large peas.
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3
Add the remaining butter and pulse until all of the butter is the size of baby peas.
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4
Make holes in the flour mixture and drizzle in the heavy cream.
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5
Pulse until the dough starts to come together.
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6
make the dough Scrape the dough onto a lightly floured work surface.
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7
Gently knead it a few times and form the dough into a ball.
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8
Cut off one-third of the dough and gently form it into a disk.
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9
Gently flatten the larger piece of dough into a disk.
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10
Wrap both disks tightly in plastic and refrigerate until they are firm, at least 2 hours or up to 24 hours.
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11
make the filling In a medium saucepan, cover the 4 whole eggs with warm water and bring to a boil.
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12
Boil for 2 minutes, then drain the eggs and cover with cold water.
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13
Lightly crack the shells, and when the eggs are cool, carefully peel them.
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14
make the filling In a large, deep skillet, heat the olive oil.
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15
Add the onion and a large pinch of salt and cook over moderate heat until translucent, about 7 minutes.
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16
Add the garlic and cook until fragrant, about 3 minutes.
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17
Add the grape leaves, cover and cook over low heat, stirring occasionally, until tender, about 10 minutes.
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18
Add the scallions and cook over moderate heat until softened, about 3 minutes.
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19
Stir in the spinach.
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20
Cover and cook, stirring occasionally, until the spinach is heated through and thoroughly incorporated, about 5 minutes.
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21
make the filling Scrape the greens from the skillet into a large bowl and let cool to room temperature.
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22
Stir in the peas, ricotta, Parmigiano, beaten egg, lemon juice, nutmeg and mint.
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23
Season the filling with salt and pepper.
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24
make the filling Preheat the oven to 425.
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25
Heat a large rimmed baking sheet in the oven.
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26
On a lightly floured work surface, roll out the large piece of dough to a 16-inch round slightly less than 1/4 inch thick.
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27
Fold the dough in half and transfer it to a 10-inch springform pan.
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28
Unfold the dough and gently press it into the pan and up the side.
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29
Trim the overhang to 1/2 inch.
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30
Refrigerate the dough in the pan.
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31
Roll out the smaller piece of dough to a 10-inch round, slightly less than 1/4 inch thick.
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32
Slide the round onto a cookie sheet and chill for 5 minutes, until firm.
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33
Trim the round to 9 inches.
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34
make the filling Arrange the whole cooked eggs in the dough-lined pan and cover with the filling, smoothing the top.
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35
Place the 9-inch dough round on top and brush the edge with some of the egg-milk glaze.
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36
Fold the overhanging dough over the center round and pinch the edges together to seal.
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37
Brush the top and edge of the pie with the glaze.
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38
make the filling Transfer the pie to the hot baking sheet in the oven and bake for 10 minutes.
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39
Reduce the oven temperature to 375 and bake for about 50 minutes, until the crust is richly browned and the filling is hot.
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40
Transfer the pie to a rack and let cool to warm.
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41
make the filling Remove the side of the pan.
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42
Cut the pie into wedges and serve warm or at room temperature.
