Ricotta (Holiday) Pie

12 eggs
1 1/2 lbs ricotta cheese (drained in fridge)
1/4 cup grated cheese (or to taste)
dried parsley or fresh (cut up)
thin sliced pepperoni (I used lots)
salt and pepper to taste

Drain ricotta in strainer in fridge (overnight if possible.) Beat eggs & both cheeses until very smooth (with wisk) add parsley, pepperoni, salt & pepper - mix well. Preheat oven to 350.  Grease two round cake pans and pour each half full of egg mixture. Bake for 1/2 to 1 hour. After 45 minutes I usually check to see if done by running a butter knife down the center.  If knife comes out clean, pies are done.  If not clean, bake another 15 minutes or until knife comes out clean. Cut into pie slices and enjoy.