9 hard boiled eggs
4 1/2 lbs. Ricotta
5 lbs. sausage (dry)
1/2 c. white rice (cooked)
1/4 lb. Prosciutto
1 doz. fresh eggs
1 1/2 lg. Mozzarella
1/2 basket cheese
1/4 lb. grated cheese
Dash each salt, pepper and parsley

Cut all meats and cheeses to cube size. Mix all ingredients. Fill pie shells. Put tops on and bake at 350 degrees for approximately 1 hour and 15 minutes. Makes approximately 12 pies.

PIE SHELL:

2 c. flour
1 stick butter
2 eggs

Mix together to form balls and then roll dough on a piece of wax paper until it is about 14 inches round. Fill tin pie pans. After filled with Easter Pie mixture, make a top for pies the same way. You will need to repeat this recipe approximately 6 times to make 24 shells (12 bottom and 12 top).