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Italian Easter Pie with Ricotta and Meat

A savory pie combining creamy ricotta, rich meats, and a flaky crust, perfect for Easter celebrations.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
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.