Italian Easter Meat Pie

Makes two 8-inch pies

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For the dough:

1½ cups flour

3 eggs, beaten

¼ cup vegetable shortening, melted and cooled

4 tablespoons water

For the filling:

1½ cups grated Parmesan cheese

1 pound sweet basket cheese

3 hard-boiled eggs, sliced

½ pound ham

½ pound salami

½ pound mortadella

1½ pounds ricotta cheese

1 pound mozzarella, diced

5 fresh eggs, beaten, divided

Ground black pepper, to taste

Parsley, to taste

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1. Preheat the oven to 325 °F.

2. For the dough, combine the flour, eggs, vegetable shortening, and water in a mixing bowl. Mix well with a wooden spoon, form into a ball, and wrap in plastic. Refrigerate for one hour. Divide into four equal pieces and roll each out into a 10-inch round about ¼ inch thick.

3. Press two of the dough rounds into the bottom and up the sides of two 8-inch round cake pans.

4. Layer with Parmesan, basket cheese, hard-boiled eggs, ham, salami, mortadella, ricotta, and mozzarella. Pour four beaten eggs over filling, evenly dividing it between pans. Add parsley, black pepper to taste.

5. Top with the remaining dough rounds, trim edges, and press to seal. Brush top with the remaining egg.

6. Bake until golden brown, about 30 to 40 minutes. Let stand at least 10 minutes before slicing and serving.

Per serving: 522 calories, 35.3 grams protein, 14.6 grams carbohydrates, 0.9 gram sugar, 35.8 grams fat, 207 milligrams cholesterol, 1076 milligrams sodium, 0.5 gram dietary fiber.

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