How To Make Italian Easter Pie
Rustic and loaded with deliciousness, this Italian Easter pie is nothing short of heavenly. It's filled with lots of meats, cheeses, and peppers.
- 3 cup all-purpose flour
- 2 tsp granulated sugar
- 2 tsp kosher salt
- 12 tbsp cold unsalted butter, (1½ sticks), cubed
- 1 large egg
- 7 tbsp ice water
- nonstick cooking spray
- 8 fl oz sweet Italian sausage, casings removed
- 15 fl oz whole-milk ricotta cheese, 1 container
- 8 fl oz low-moisture mozzarella cheese, cubed
- ⅛ tsp freshly-ground black pepper
- 4 large eggs
- 8 fl oz salami, cubed
- 8 fl oz hot capicola, cubed
- 8 fl oz smoked ham, cubed
- 2 fl oz proscuitto, thinly sliced
- 1 cup tightly packed whole roasted red bell peppers , (about 7 oz.), drained and patted dry with paper towels
- 10 fl oz frozen spinach, 2 pkg, chopped, thawed and squeezed dry and pressed between paper towels to remove all moisture
- 2½ fl oz parmesan cheese, finely shredded (about 1 cup)
To make the crust, combine flour, sugar, and salt in the bowl of a food processor and pulse until combined. Add butter and egg; pulse until mixture resembles coarse mea.
Sprinkle ice water over dough; pulse until dough begins to form a ball. Turn dough out onto a lightly floured surface; divide in half, and shape into 2 (4-inch) disks. Wrap each in plastic wrap, and refrigerate 30 minutes or overnight.
Preheat oven to 350 degrees F with rack in middle position. Unwrap 1 disk of dough on a lightly floured surface.
Roll to a 16-inch circle, and carefully fit into a 9-inch springform pan coated with cooking spray, leaving a 1-inch overhang. Refrigerate until ready to use.
Prepare the filling: Cook Italian sausage in a large nonstick skillet over medium-high, breaking up sausage with a spoon until crumbled and cooked through. Transfer sausage to a plate and let cool completely.
Whisk ricotta, mozzarella, pepper, and 3 of the eggs in a large bowl. Stir in salami, capicola, and ham.
- Shingle prosciutto slices in bottom of prepared dough-lined pan. Spread ricotta mixture over prosciutto. Scatter browned sausage over ricotta mixture, pressing lightly into an even layer. Shingle red bell peppers over sausage; top with spinach and Parmesan.
- Roll remaining dough into a 12-inch circle on a lightly floured surface. Carefully place over filling. Trim overhang so that it’s even with bottom crust; pinch top and bottom crusts firmly together. Fold dough under and crimp edges.
Lightly beat remaining egg and brush liberally over top of pie. Using a paring knife, cut 4 (1-inch) vents in top of dough in a circular pattern. Place pie on a rimmed baking sheet.
Bake until crust is golden brown, which takes about 1 hour. Cover with aluminum foil and bake until a thermometer inserted in center of pie registers 150 degrees F, or about 30 more minutes.
Transfer pie to a wire rack, and let cool at least 3 hours before serving. Carefully remove sides of pan, and cut pie into slices to serve. Or cool completely, and refrigerate for up to 2 days.
- Sugar: 2g
- Calcium: 533mg
- Calories: 875kcal
- Carbohydrates: 43g
- Cholesterol: 242mg
- Fat: 59g
- Fiber: 3g
- Iron: 5mg
- Monounsaturated Fat: 20g
- Polyunsaturated Fat: 5g
- Potassium: 615mg
- Protein: 43g
- Saturated Fat: 29g
- Sodium: 2563mg
- Trans Fat: 1g
- Vitamin A: 5570IU
- Vitamin C: 11mg
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