Italian Easter Pie

A reader has asked: My aunt used to make a great Italian Easter pie with all sorts of meats and cheeses in it. It was baked in a 9 x 13 x 2-inch pan, and all the ingredients were diced and mixed with ricotta and eggs. I know how to make the dough, but I’m stumped by the filling.

A: For the size pan you mentioned you’ll need 2 pounds of ricotta, 6 eggs, 1/2 pound each diced prosciutto and soppressata or another dried sausage, and a pound of diced mozzarella. Add 1/2  cup each of chopped parsley and grated pecorino Romano cheese. A pinch of salt and a few generous grindings of pepper and you have your filling.