Italian Easter Pie Ricotta Salami

Italian Easter Pie with Ricotta and Salami is a beloved savory classic that brings rich Italian flavors to your holiday table. This golden pastry boasts a tender crust filled with creamy ricotta cheese, savory diced salami, and melted mozzarella, seasoned with fresh herbs and spices. Traditionally enjoyed during Easter, it's perfect for a festive brunch or a memorable family centerpiece.

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The balance of the buttery crust with the hearty filling creates a pie that's as satisfying as it is visually appealing. This recipe’s blend of freshly grated Parmigiano-Reggiano, mozzarella, and a hint of nutmeg elevate the flavor, while the fresh parsley adds a subtle brightness. Making the pastry from scratch gives this pie the perfect tender yet sturdy base to hold all the delicious fillings.

Ingredients

• Pastry
  • 2 1/2 cups (315 g) all-purpose flour
  • 1/2 cup (115 g) unsalted butter, cold and cubed
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2–3 tablespoons cold water
• Filling
  • 2 cups (500 g) whole-milk ricotta cheese, well drained
  • 4 large eggs
  • 1/2 cup (120 ml) heavy cream
  • 1 cup (120 g) grated Parmigiano-Reggiano cheese
  • 1 1/2 cups (180 g) diced Italian salami
  • 1 cup (100 g) shredded mozzarella cheese
  • 1/4 cup (10 g) chopped fresh parsley
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
• To Finish
  • 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven

Preheat oven to 375°F (190°C). Grease a 9-inch (23 cm) springform or deep pie pan.

2. Prepare the pastry

In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Add eggs and enough cold water to form a soft dough. Knead briefly, wrap in plastic, and chill for 20 minutes.

3. Line the pan

Roll out two-thirds of the pastry and line the prepared pan, allowing excess to overhang.

4. Make the filling

In a large bowl, combine ricotta, eggs, heavy cream, Parmigiano-Reggiano, mozzarella, parsley, salt, pepper, and nutmeg. Stir in diced salami until evenly distributed.

5. Fill the pie

Pour filling into the pastry-lined pan and smooth the top.

6. Add lattice topping

Roll out remaining pastry and cut into strips. Arrange strips in a lattice pattern over the filling. Trim and crimp edges.

7. Egg wash

Brush lattice and edges with beaten egg.

8. Bake

Bake for 55–60 minutes, or until golden and set. If the crust browns too quickly, cover edges loosely with foil.

9. Cool and serve

Cool for at least 30 minutes before slicing. Serve warm or at room temperature.

Zusatztipps für die Zubereitung

Making the pastry dough a day ahead allows the flavors to meld and the dough to rest properly, resulting in a flakier crust. Ensure the ricotta is well drained to avoid a watery filling. If needed, cover the pie edges with foil halfway through baking to prevent over-browning.

Varianten und Anpassungen

Substitute prosciutto or cooked ham in place of salami for a different salty, savory note. For a vegetarian version, leave out the salami and add sautéed spinach or artichokes to the filling for added texture and flavor.

Serviervorschläge

This pie pairs wonderfully with a fresh green salad or roasted spring vegetables. Serve it slightly warm or at room temperature, making it ideal for potlucks or family gatherings. Leftovers keep well refrigerated and reheat beautifully.

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This Italian Easter Pie truly captures the spirit of tradition and celebration with every bite. Whether you're sharing it at a holiday brunch or enjoying leftovers the next day, its comforting and vibrant flavors make it a recipe worth returning to again and again.

Recipe FAQs

→ What type of cheese is used in the filling?

The filling combines whole-milk ricotta, grated Parmigiano-Reggiano, and shredded mozzarella for a creamy, flavorful texture.

→ Can I substitute the salami with another meat?

Yes, prosciutto or cooked ham can replace the salami for a different but equally delicious flavor.

→ How is the pastry prepared for the pie?

The pastry is made from all-purpose flour, cold butter, eggs, salt, and cold water, resulting in a tender crust that supports the rich filling.

→ Is there a vegetarian alternative to this dish?

For a vegetarian version, omit the salami and add sautéed spinach or artichokes to maintain flavor and texture.

→ What is the recommended serving temperature?

The pie is best served slightly warm or at room temperature to fully enjoy its savory layers.