Name: Italian Easter Pie Recipe
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Italian
Ingredients: 3 cup all-purpose flour; 2 tsp granulated sugar; 2 tsp kosher salt; 12 tbsp cold unsalted butter; 1 large egg; 7 tbsp ice water; nonstick cooking spray; 8 fl oz sweet Italian sausage; 15 fl oz whole-milk ricotta cheese; 8 fl oz low-moisture mozzarella cheese; ⅛ tsp freshly-ground black pepper; 4 large eggs; 8 fl oz salami; 8 fl oz hot capicola; 8 fl oz smoked ham; 2 fl oz proscuitto; 1 cup tightly packed whole roasted red bell peppers; 10 fl oz frozen spinach; 2½ fl oz parmesan cheese

Photos of Italian Easter Pie Recipe

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.

Prep: 1 hr

Cook: 30 mins

Total: 1 hr 30 mins

Makes:

Ingredients

For Crust:

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

For Filling:

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)

Instructions

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.