Savory Italian Easter Pie

Fry the sausage in a large pan until cooked through. Drain on paper towels. Chill for about 30 minutes to make cutting easier, then slice thinly.

Meanwhile, place ricotta cheese in a large strainer or colander and let drain for about 30 minutes until most of the liquid is discarded.

Place in a large mixing bowl. Add the mozzarella and combine well. Add the ham and sausage and mix well.

To incorporate the 1 dozen eggs, lightly beat 6 at a time before adding to the mixture and mix well after each addition. Add cinnamon, salt and pepper. Cover tightly and place in the refrigerator overnight.

The next day, prepare the pie shells by placing a bottom crust in each pan. Preheat the oven to 375 degrees F. Add the remaining eggs, lightly beaten, to the cheese mixture and mix well. Place in the pie shells.

Roll the remaining dough and place on top of each pie. Crimp edges. Cut several slits in the top crust for ventilation. Brush each with a lightly beaten egg.

Bake for about 1 hour or until crust is golden and filling is set. Remove from oven and let cool at least 30 minutes.

This pie is best served warm or room temperature. Leftover pie can be covered with foil and reheated in oven or microwave just long enough to remove the chill.