I enjoyed reading about your traditional Easter pie. My family made one called "pizza rustica" with hard-boiled egg, sopressata, and mozzarella layered and then "cemented" with beaten egg. There was both a top and bottom crust (rich with oil and egg) and it was made in a rectangle pan. We also ate it at room temperature and served for Easter brunch with another easter pie (some folks call this Pastera - it's made with egg, sugar, ricotta and either wheat or citron). I haven't made them every year, but when I don't, I surely miss them!

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