My husband's family makes this for Easter. The theory being that you make a
ton of them and following the big fast, you go from home to home, sampling
how their family makes theirs and they will give you one to take home.
Since people don't tend to do that here, I will attempt to make just one.

His family's pie has no crust but it does contain cooked ditalini (tiny
pasta) in it. There are tons of chopped meats and cheeses, and eggs like
you would make for scrambling. I think there also may be chopped hard
boiled eggs. Can't remember. I only ever made it once and it was a lot of
work with all that chopping.

I have done numerous searched online and did not turn up much. Most of the
Easter pie recipes are for dessert pies. I did find one once and made it.
He said it was okay but I know it did not have as many kinds of meats and
cheeses and it didn't contain pasta but I did add some.

This type of pie is best served cold. It's very dense, very rich and very
filling. Anyone? Thanks!