Italian Easter Pie

Ingredients:

For the Crust:

• 2 cups all-purpose flour
• 1/2 cup cold unsalted butter, cubed
• 1/4 cup cold water
• 1/2 teaspoon salt

For the Filling:

• 6 large eggs
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1/2 cup cooked and chopped ham
• 1/2 cup cooked and chopped Italian sausage
• 1/2 cup cooked and chopped salami
• 1/2 cup cooked and chopped pepperoni
• 1/2 cup cooked and chopped prosciutto
• 6 hard-boiled eggs, peeled and halved

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish.
2. Prepare the Crust: In a large mixing bowl, combine the flour and salt. Add the cubed butter and use a pastry cutter or fork to cut it into the flour until the mixture resembles coarse crumbs. Gradually add the cold water, stirring until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. Prepare the Filling: In another mixing bowl, beat the eggs. Add ricotta cheese, mozzarella cheese, Parmesan cheese, parsley, salt, pepper, and nutmeg. Stir until well combined. Fold in the chopped ham, Italian sausage, salami, pepperoni, and prosciutto.
4. Assemble the Pie: Roll out the chilled dough on a lightly floured surface into a circle large enough to fit your pie dish. Carefully transfer the dough to the prepared pie dish, pressing it gently into the bottom and up the sides. Trim any excess dough hanging over the edges.
5. Arrange the hard-boiled egg halves evenly on top of the crust.
6. Pour the filling mixture over the hard-boiled eggs, spreading it out evenly.
7. Bake: Place the pie in the preheated oven and bake for 45 minutes, or until the crust is golden brown and the filling is set.
8. Serve: Allow the pie to cool for a few minutes before slicing and serving. Enjoy warm or at room temperature.