If you’re a fan of quiches or stratas or egg bakes, then you’re going to go nuts for this savory pie we whipped up. This Easter pie is an Italian classic, typically served for Easter, as the name would suggest, and is a hearty, cheesy, meaty, dense dish that is sure to please everyone at your table (- except maybe the vegetarians). With four different types of meats and four different cheeses and six eggs to glue the whole thing together, this is a doozy of a (delicious) meal that is absolutely fit for a holiday feast.
What meats and cheeses are in there, you ask? Well we went full-Italian here and went with not one, not two, but three different types of dry salami, along with prosciutto to really make things festive. Then we also included ricotta, fresh mozzarella, plenty of parmesan, plus fresh cheese (queso fresco) and mixed it all together with the eggs to make this beaut of dish.
Once you’ve got the filling, you get your pie dough ready – it can be homemade or store-bought – and take one pie sheet and place it inside your springform pan. The prosciutto comes into the mix as you make a layer of it on top of the pie dough, then in goes the filling. Top it all off with another layer of prosciutto and then place the second pie dough sheet on top. Because this pie is so chunky, it needs a while to cook, so be patient as you watch it turn to golden brown perfection. Seriously, we’re in love with this pie and so excited to serve it for Easter!
Serves 8; 2 hours
- 2 sheets pie dough, homemade or store-bought
- 1 pound whole milk ricotta cheese
- 6 eggs
- 8 oz. Genoa salami or smoked ham, cut into bite-sized cubes
- 8 oz. sopressata or browned sausage, cut into bite-sized cubes
- 4 oz. spicy salami or pepperoni, cut into bite-sized cubes
- 4 oz. fresh mozzarella cheese, cut into bite-sized cubes
- 1/4 cup parmesan cheese, grated
- 1/2 tablespoon black pepper
- 1 pound fresh cheese (queso fresco/cacique, formaggio, etc.), broken into pieces
- 8 oz. prosciutto, thinly sliced
- 1 egg yolk
- 2 tablespoons water
- Preheat oven to 350º F and lightly grease a springform baking dish with non-stick spray.
- In a large mixing bowl, mix together ricotta cheese and 6 eggs until fully combined.
- Mix in cubed Genoa salami, sopressata and spicy salami, then mix in cubed mozzarella and parmesan cheese.
- Stir in black pepper, then gently work in fresh cheese.
- Roll out 2/3 pie dough, making sure it covers bottom and sides of springform baking dish, leaving a 2-inch overhang. Gently press pie dough into pan.
- Lay 4 oz. sliced prosciutto on top of pie dough, forming an even layer, then top with ricotta meat filling.
- Top with layer of remaining sliced prosciutto.
- Roll out remaining 1/3 pie dough and place on top of pie, trimming excess.
- Crimp edges together forming a tight seal, then use a paring knife to make 4 slits as vents to let steam escape.
- Whisk together egg yolk and water in a small bowl and brush over crust.
- Place baking dish on a rimmed baking sheet, then place in oven and bake for 1 hour, then cover with aluminum foil and bake for another 30 minutes, or until internal temperature reaches 150º F.
- Remove from oven and let cool completely before slicing and serving.
Recipe adapted from A Family Feast