1 pkg. Frozen puff pastry, thawed at room temperature
2 # whole milk ricotta, drained of any liquid
1 # fresh mozzarella, cut into 1″ cubes
1 cup grated Romano cheese
1 tsp. coarse ground black pepper
1 tsp. salt
2 T. chopped fresh parsley
1 cup diced ham
1/4 cup diced salami
egg wash: 1 beaten egg mixed with 1 T. cream, whisked
Preheat oven to 375 F.
Place one sheet of puff pastry inside a 9″ springform pan to line the bottom and sides. Leave enough dough to overhang the pan.
In medium bowl, combine ricotta, mozzarella, Romano cheese, pepper, salt and parsley. Beat in the eggs. Fold in the ham salami. Gently pour filling into the pastry-lined pan.
Cut the remaining sheet of pastry into 3/4″ wide strips. Form a lattice on top of filling with the strips of dough. Use about 5 strips in each direction laying them loosely on top filling. (Total of 10 strips) Crimp edges of pie and brush dough with egg wash. Place springform pan on a baking sheet lined with parchment. (This is to catch any drippings).
Bake at 375 F for 45 minutes – 1 hour or until dough is golden and filling has puffed. Cool to room temperature before slicing into 8-10 wedges. Can be made a day ahead and refrigerated. Reheat in the pan in 300 F oven for 10-15 minutes.