Nonna's Easter Pie
Source: Italian Food Forever

1/4 pound Italian salami
1/4 pound capicolla sausage
1/4 cup cooked ham
1/4 pound prosciutto
1/2 pound mozzarella cheese
1/2 pound provolone cheese
1/4 pound grated parmesan cheese
3 pounds ricotta cheese
6 large eggs, divided
pepper
2 tablespoons milk

Prepared pastry for two pies, or 1 recipe basic pastry for variation.

Preheat oven to 400 degrees F.

Cut all of the meats and cheese into small dice.

Mix together the ricotta and 5 of the eggs.

Separate the remaining egg, and add the white to the ricotta mixture, reserving the yolk for later.

Add the cheeses and meats to the ricotta mixture, mixing well. Season lightly with pepper. Because of the prosciutto and cheese, you will not need to add additional salt.

Divide the filling mixture equally between the two pie shells. Place the top crust on both pies, and crimp the edge to seal.

Mix together the remaining yolk and milk, and brush across the tops of the pies. Using a sharp knife, cut three slits into each pie before baking.

Bake 60 minutes, or until a knife comes out clean, covering the edges with foil if it is becoming too brown while baking. Let cool to room temperature, and serve.

Variation:
I decided to make my torta this year in a springform pan instead of the usual pie pan. I simply rolled out pastry dough to cover the bottom and sides of the pan, poured in my filling, and then cut strips of dough and arranged them in a lattice pattern on top. I then brushed the dough on top with the egg wash, and baked it until it was set.