Father Joseph’s Pizza Rustica (Rustic Pie)

- 1 piecrust
- 4 to 5 slices Genoa salami
- 1/4 pound ham, cut into small chunks
- 1 small pepperoni, sliced or in chunks
- 1/4 pound soppresate or cooked salami, sliced or in chunks
- 5 eggs, beaten
- 2 pounds ricotta
- One 8-ounce package mozzarella, shredded or in chunks
- 1/4 cup grated Romano cheese
- 1/4 cup fresh chopped Italian flat-leaf parsley

Place the piecrust by pushing with your fingers to cover bottom completely in a springform pan.
Mix all the ingredients and pour into the pan.
Bake @ 350 degrees for 1 hour or until the top is brown.
Allow the pie to cool in the oven with the door open for 1 hour.
Serve warm or at room temperature.