Use Filo (phyllo) dough sheets. Place 1 layer of dough sheets to cover bottom and sides and brush with olive oil or melted butter. I used about 4 layers total. (It might work easier to brush each layer on a flat surface and stack them first and then move to the pan). www.Athensfoods.com has more ways to use the dough.
Mix well; roll out to a large, thin rectangle. Line bottom and sides of cake pan (save a bit of the dough to make strips on top of filling).
Filling
3 Lbs. bulk Italian sausage, browned
2 Lbs. ricotta cheese
2 whole eggs
6 egg yolks (save whites)
12 hard boiled eggs, chopped
Handful of grated Romano cheese (No substitutes)
Salt
Brown sausage, mix with rest of ingredients. Scoop filling into cake pan lined with dough and criss-cross top with strips of the dough. Brush top with egg whites.
Bake at 350o for 1 hour and 45 minutes. (check at 1 ½ hrs.).
I brown my sausage and cook my eggs the day before so I can just throw it together the day I bake it.
Summary