Preheat the oven to 400F.
Grease a large pie dish with butter.
Cook the chard in salted, boiling water for 10 minutes until tender, then drain and chop. Beat together four of the eggs.
Push the ricotta through a strainer into a bowl, add the beaten eggs, Parmesan, bread crumbs and cream and season. Stir in the chard and marjoram.
Roll out half the dough on a lightly floured surface into two thin sheets. Line the prepared dish with a sheet of dough, letting the edges overhang, and brush with olive oil. Place the second sheet on top and pour in half the chard mixture.
Make six small hollows in the chard mixture, and break an egg into each. Season, cover with the remaining chard mixture and smooth the surface with a damp knife.
Roll out the remaining dough into two thin sheets. Place one on the filling and brush with oil, then top with the second and crimp carefully around the sides to steal. Prick the surface with a fork.
Bake for about 1 hour. Easter pie may be served hot or cold.