My grandmother’s Easter pies ...Middle East

Every year, like clockwork, Antonia “Nettie” Chirichella would prepare to make her famous easter pies. The shopping would begin at her local Williamsburg butchers and markets to purchase all of the necessary ingredients for the traditional Italian pie eaten only at Easter time. Antonia would fill her cart with eggs, buttery mozzarella, creamy ricotta and fresh hot sausage. Once she had everything that was needed, the preparations could begin for the pie that family and friends waited all year for.

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