Happy Easter, for those that celebrate the day. And for those that don’t, here’s a giant meat and cheese pie anyway. Sorry, vegans.

I generally don’t do a lot of tweaking to recipes I make the first time, but I took quite a few liberties this week. First – this thing is a monster. I made half a recipe. And I really didn’t love the idea of ham and proscuitto in the mix, so I took a Spanish turn.

I used Spanish chorizo in place of the ham and speck instead of prosciutto (I like the flavor better, and I wanted something smoky to stand up to the chorizo). For cheese, I stuck with ricotta, and a bit of smoked mozzarella since I had it, but also used manchego, petit Basque, and another Spanish sheep/cow cheese that’s a bit barnyard-y. I added a half teaspoon of smoked paprika. Oh. And forget the roasted red peppers – roasted piquillo peppers instead. And garlic, too.

So, I ended up with something resembling the original recipe. It uses a standard pie dough, built in a springform pan and slices easily. It’s pretty good, for a meat and cheese pie. I think the beauty of this recipe is that it’s well-suited to modifications – I could see doing this without meat at all, even.

For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.

• St. Patrick’s Drunk Bundt Cake (Baked Occasions, p. 84)