Easter Meat Pie
This Italian Easter pie is a winner every holiday. It's stuffed full of ham, cured meats, and ricotta to make a cheesy, meaty pie that really satisfies!
ricotta cheese
2
pounds
eggs
6
large
cooked ham, chopped
1
pound
Genoa salami, chopped
½
pound
mozzarella cheese, grated
½
pound
prosciutto, chopped
¼
pound
unbaked pie crusts
4
(9 inch) 
grated Parmesan cheese
¼
cup
 Preheat the oven to 325 degrees F (165 degrees C).
  Place ricotta in a large mixing bowl. Beat in eggs, one at a time, with an electric mixer on low speed. Stir in ham, salami, mozzarella, and prosciutto until well combined.
  Line two 9-inch pans with pastry. Divide ricotta mixture between the pans. Sprinkle each pie with Parmesan cheese, then cover with top pastry. Crimp the edges and cut steam vents in tops.
  Bake in the preheated oven until crust is golden brown, about 1 hour. Cool pies on wire racks.
