Italian Easter Pie with Ricotta and Meat

Why Make This Recipe

Italian Easter Pie with Ricotta and Meat is a timeless dish that celebrates the flavors of Italy during the Easter holiday. This savory pie combines creamy ricotta, rich meats, and a flaky crust, making it a perfect centerpiece for any festive gathering. Whether you want to indulge in traditional flavors or try something new, this recipe offers a delightful taste experience that is sure to impress family and friends.

How to Make Italian Easter Pie with Ricotta and Meat

Ingredients:

• 2 pastry dough (enough for two 9" rounds)
• 15 oz creamy, whole milk ricotta
• 6 large eggs
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmigiano Reggiano cheese
• 7 oz hard Italian sausage (cured)
• Salt and black pepper to taste

Directions:

1. Preheat the oven to 350°F.
2. Line an 8" x 8" baking dish with one of the pie crusts.
3. Add the hard Italian sausage to the bottom crust.
4. Reserve 2 tablespoons of whisked eggs for the egg wash and then add about half of the beaten eggs.
5. Spread the ricotta cheese over top and add salt and black pepper to taste.
6. Sprinkle with grated or shredded Parmigiano Reggiano cheese.
7. Evenly sprinkle the shredded mozzarella cheese over the ricotta layer.
8. Add the remaining beaten eggs on top.
9. Place the other pie crust over the filling and use a fork to decorate and press the edges closed.
10. Brush the egg wash on top of the pie crust.
11. Bake the pie for 55 minutes, or until golden brown. Let it cool for 15 minutes before cutting.

How to Serve Italian Easter Pie with Ricotta and Meat

Serve the Italian Easter Pie warm or at room temperature. It makes a great main dish, perfect for brunch, lunch, or dinner. You can pair it with a light salad or some steamed vegetables for a complete meal. Feel free to slice it into wedges or squares for easy serving.

How to Store Italian Easter Pie with Ricotta and Meat

To store leftovers, place the pie in an airtight container and refrigerate. It will stay fresh for up to 3 days. If you want to keep it longer, you can freeze the pie. Wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator before reheating.

Tips to Make Italian Easter Pie with Ricotta and Meat

• Use high-quality ricotta for a creamier texture.
• Feel free to experiment with different meats, like cooked ground beef or ham.
• Adjust the seasonings to your taste; consider adding herbs like parsley or basil for extra flavor.
• If you like a crispy crust, bake the pie on a pizza stone or a preheated baking sheet.

Variation

You can create a vegetarian version by omitting the meat and adding more vegetables like spinach or sautéed mushrooms. This will still give a delicious and hearty pie without the meat.

FAQs

1. Can I make this pie ahead of time?
Yes, you can prepare the pie a day in advance and refrigerate it. Just bake it right before serving.

2. Can I use a store-bought pie crust?
Absolutely! Using a store-bought crust can save you time and effort while still allowing you to enjoy this rich dish.

3. What can I serve with Italian Easter Pie?
It pairs well with a fresh salad or steamed vegetables to balance out the richness of the pie. A light vinaigrette adds a nice touch.

Italian Easter Pie with Ricotta and Meat

A savory pie combining creamy ricotta, rich meats, and a flaky crust, perfect for Easter celebrations.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 servings

Course: Brunch, Main Course

Cuisine: Italian

Calories: 350

Ingredients Method Notes

Ingredients

  

For the filling

• 15 oz creamy, whole milk ricotta Use high-quality ricotta for a creamier texture.
• 6 large eggs Reserve 2 tablespoons for egg wash.
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmigiano Reggiano cheese
• 7 oz hard Italian sausage (cured)
• to taste Salt and black pepper Adjust seasoning to your taste.

For the crust

• 2 pasty dough enough for two 9" rounds Store-bought crust can be used.

Method

 

Preparation

1. Preheat the oven to 350°F.
2. Line an 8" x 8" baking dish with one of the pie crusts.
3. Add the hard Italian sausage to the bottom crust.
4. Reserve 2 tablespoons of whisked eggs for the egg wash and then add about half of the beaten eggs.
5. Spread the ricotta cheese over top and add salt and black pepper to taste.
6. Sprinkle with grated or shredded Parmigiano Reggiano cheese.
7. Evenly sprinkle the shredded mozzarella cheese over the ricotta layer.
8. Add the remaining beaten eggs on top.
9. Place the other pie crust over the filling and use a fork to decorate and press the edges closed.
10. Brush the egg wash on top of the pie crust.

Baking

1. Bake the pie for 55 minutes, or until golden brown.
2. Let it cool for 15 minutes before cutting.

Notes

Serve warm or at room temperature, excellent for brunch, lunch, or dinner. Can be paired with a light salad or steamed vegetables. Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.