Preheat oven to 180C. Combine the ricotta and parsley in a mixing bowl. Beat the eggs and add to mixture, reserving a small amount of egg to paint the top of the pie. Season with sea salt and pepper.
Line a greased, or paper-lined pie dish, with one sheet of pastry. Add the mixture and cover with remaining sheet, seal the edges with a fork and trim excess pastry. Cut two or three air holes in the lid and baste with remaining egg. Bake for 30-35 minutes, or until pastry is golden on top.