Traditional Italian Easter Meat Pie 1 pound Muenster cheese, sliced 1 pound salami, (Genoa), sliced 1/2 pound ham, sliced or cubed 1 tablespoon whole peppercorns 1/2 cup Romano cheese 10 eggs Fresh parsley Beat eggs, Romano cheese and pepper; stir in parsley. Set aside. Crust 3 cups flour 2 eggs 1/2 cup water 1 teaspoon salt 1/3 cup vegetable oil 1 teaspoon baking powder Make circle with flour and salt. Add eggs, oil and water and knead. Make 2 rolls like pie crust. Place 1 crust on bottom of dripping pan (9 x 13 x 2-inches) and up side of pan. Make layers of salami, cheese, pepperoni, ham, etc., until you end with ham. Pour half the egg mixture in center, then pour the rest. When done, place other crust on top. Beat 1 egg; spread on crust on top. Pinch with fork to seal edges. Bake at 325 degrees F for 1 hour.