How To Make Easter Pie
Enjoy a plate of this flavorful Easter pie packed with ham and pepperoni, baked with ricotta and Romano cheese in a flaky golden crust, for a rich meal!
- 2pie crusts,(9-inch), unbaked
- 1pepperoni stick,finely diced
- 3lbsricotta cheese,drained
- 1½cupsRomano cheese,shredded
- 1tspparsley,chopped, or to taste
- salt and ground black pepper,to taste
Preheat the oven to 350 degrees F. Fit the crusts into bottoms of two 9-inch pie dishes.
Cook and stir the ham and pepperoni in a skillet over medium heat for about 10 minutes until lightly browned. Drain the grease and set the ham and pepperoni aside to cool.
Stir the ricotta cheese, Romano cheese, eggs, parsley, salt, and black pepper together in a bowl until well mixed.
Add the ham and pepperoni to the mixture and stir to combine. Pour half the filling into each pie crust.
Bake the pies in the oven for 35 to 40 minutes until the filling is set and lightly browned.
Serve and enjoy!
- Calories: 402.50kcal
- Fat: 26.41g
- Saturated Fat: 13.52g
- Trans Fat: 0.03g
- Monounsaturated Fat: 9.10g
- Polyunsaturated Fat: 1.94g
- Carbohydrates: 19.20g
- Fiber: 1.02g
- Sugar: 0.38g
- Protein: 21.55g
- Cholesterol: 134.23mg
- Sodium: 743.75mg
- Calcium: 329.20mg
- Potassium: 236.64mg
- Iron: 1.37mg
- Vitamin A: 140.21µg
- Vitamin C: 1.25mg
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