2 c Ham, diced, cooked
15 oz Cheese, cottage, small
— curd, drained
15 oz Cheese, ricotta
2/3 c Cheese, parmesan, grated
3 lg Eggs, beaten
1/2 c Crumbs, bread, dried
1/2 c Parsley, minced
1/4 c Onion, minced
1 ts Seasoning, Italian, dried
Salt (to taste)
Pepper (to taste)
1 ds Sauce, red pepper
1 lg Egg yolk, beaten, for the
In a large bowl, mixed the inch-sized diced ham, and add the
cottage cheese, ricotta cheese, parmesan cheese, beaten egg yolks,
Italian spices, salt and pepper and stir.
Add toasted bread crumbs, parsley, and onion and mix well.
In a 9″ springform pan, place sufficient pie crust to coat the
inside of the pan. Put the filling into this pie crust and then top
with a second crust.
Tuck the edges of the pie crust into the inside of the spring form
pan and decorate the top crust with dough cutouts of flowers, or
pigs, or whatever.
Coat the outer crust with beaten egg yolk and bake.
Bake in a 375 F oven for 1 hour. Let cool to room temperature
before removing from the springform pan.