Serves 72.

9 9-inch double pie crusts
45 heads garlic
7 15-oz cartons ricotta cheese
7 8-oz blocks cream cheese
27 eggs
4 C raisins
1 Tbsp saffron (or 2 Tbsp turmeric)
1 1/2 Tbsp salt
1 Tbsp cloves
1 Tbsp nutmeg
1 Tbsp powdered ginger
3 Tbsp cinnamon
3 Tbsp pepper

Break the garlic heads into cloves and peel them. When you're almost done, bring a pot of water to a boil. Add the garlic cloves to the boiling water, lower the heat to medium and cook for 15 minutes. Drain the garlic thoroughly and puree it. Put it in a large bowl and add the cheeses, eggs, raisins, salt, and spices.

Add the filling to the pie and cover it. Bake at 400 degrees for 45 minutes to an hour.

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