Ligurian Easter Pie

This is one of the most unusual of all Italian pastries. A pan is lined with layers of a thinly pulled dough, like strudel dough. Then a rich filling of eggs, ricotta, and artichokes (or chard) is placed over the dough and it is topped with more layers of dough. Traditionally, 33 layers of dough are used, though many modern versions use only 18 or 24 layers. You may substitute packaged phyllo dough.