EASTER MEAT PIE (PIZZA RUSTICA)

Filling:
1/2 lb. Genoa salami
1/2 lb. baked ham
1/2 lb. dry sausage (or suprasade)
1/2 lb. prosciutto
1 cup grated parmesan cheese
1 1/2 lb. ricotta
24 eggs (or egg beaters)
1/4 cup parsley
Black pepper, to taste
3/4 lbs. Mozzarella

Dice all meat into 1/2-inch cubes. Then mix well with all ingredients.

Crust:
4 1/2 cups flour
1 stick margarine
5 1/2 tsp. baking powder
2 beaten eggs
1 cups warm water

In a large bowl, mix flour and baking powder, then mix in the margarine followed by the eggs. Finally, add enough water to make a soft dough and knead well.

Line 2 greased 9-inch pans with dough, saving some for the tops. Add filling (2/3 full) and top with the remaining dough. Pierce with a fork & brush with some beaten egg. Bake at 325F for 1 1/4 hour.

DON'T ADD ANY SALT.