Easter Meat Pie Recipes

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Easter Meat Pie image

This meat pie is a winner every Easter. Stuffed full of ham, salami, and prosciutto, as well as ricotta, Parmesan, and mozzarella cheeses, this pie really satisfies!

Provided by PAMSTER2

Categories     World Cuisine Recipes     European     Italian

Time 1h45m

Yield 12

Number Of Ingredients 8

4 (9 inch) unbaked pie crusts
2 pounds ricotta cheese
6 eggs
8 ounces mozzarella cheese, grated
1 pound cooked ham, chopped
½ pound Genoa salami, chopped
¼ pound prosciutto, chopped
¼ cup grated Parmesan cheese


  • Preheat oven to 325 degrees F (165 degrees C).
  • Place ricotta in a large mixing bowl and add eggs one at a time while mixing on low speed. Stir in mozzarella, ham, salami, and prosciutto until all ingredients are well combined. Line two 9 inch pans with pastry. Spoon half of mixture into each pan. Sprinkle half of the Parmesan cheese over each pie, then cover with top pastry. Crimp edges and cut steam vents in tops.
  • Bake in preheated oven for 1 hour, until crust is golden brown. Cool on racks.

Nutrition Facts : Calories 726.7 calories, Carbohydrate 31.2 g, Cholesterol 193.6 mg, Fat 51.4 g, Fiber 2.2 g, Protein 33.8 g, SaturatedFat 19.9 g, Sodium 1601.6 mg, Sugar 0.7 g


Grandmom Marino's Easter Meat Pie image

Every Easter, my grandmother makes two of these pies and they never make it to leftovers.

Provided by TRINITYJAE

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 8

Number Of Ingredients 7

¼ pound thinly sliced ham
¼ pound thinly sliced salami
1 (15 ounce) container ricotta cheese
1 (15 ounce) package refrigerated pie crusts
1 egg
¼ cup chopped fresh parsley
salt and pepper to taste


  • Preheat the oven to 350 degrees F (175 degrees C).
  • Tear the ham and salami into small pieces and place in a medium bowl. Stir in the ricotta cheese, egg and parsley. Season with salt and pepper. Set aside. Press one pie crust into a 9 inch pie plate and fill with the meat mixture. Cover with the other pie crust and press the edges together to seal. Cut a few slits in the top to vent steam.
  • Bake for 45 minutes in the preheated oven, until the crust is golden brown and filling is set. Cool to room temperature, then refrigerate until cold before serving.

Nutrition Facts : Calories 407.1 calories, Carbohydrate 26.2 g, Cholesterol 62 mg, Fat 26.5 g, Fiber 2 g, Protein 15.5 g, SaturatedFat 8.8 g, Sodium 799.6 mg, Sugar 0.3 g


Easter Pie image

Italian Easter pie (or pizza rustica) is loaded with meats and cheese. It's an impressive main dish with layers of savory filling.

Provided by Leah Maroney

Categories     Breakfast     Brunch     Dinner     Entree     Pie

Time 5h5m

Number Of Ingredients 18

For the Crust:
3 cups flour
2 teaspoons salt
12 tablespoons cold unsalted butter (cubed)
1 large egg
7 tablespoons ice water
For the Filling:
8 ounces sweet Italian sausage
1 (15-ounce) container whole-milk ricotta cheese
8 ounces mozzarella cheese (shredded or cubed)
4 large eggs (divided)
1 teaspoon salt
1/2 teaspoon ground black pepper
8 ounces salami (cubed)
4 ounces prosciutto (thinly sliced)
1 cup roasted red bell peppers (whole)
20 ounces frozen spinach (chopped)
1 cup Parmesan cheese


  • Gather the ingredients.
  • Pulse the flour, salt, and butter together in your food processor until you have fine crumbs. Pour in the egg and continue to pulse.
  • Slowly pour the water into the food processor as you are blending until the dough comes together to form a shaggy ball.
  • Remove the dough. Divide it into two flat disks and wrap in plastic wrap. Allow it to rest in the fridge while you prepare the filling. You can make the crusts up to a day in advance.
  • Gather the ingredients. Preheat the oven to 350 F.
  • Cook the Italian sausage in a large skillet over medium-high heat. Break up the sausage as it cooks and cook for about 5 minutes, or until the sausage is completely cooked through and browned. Set it aside and allow it to cool.
  • Whisk together the ricotta, mozzarella cheese, 3 of the eggs, salt, and pepper in a bowl until completely blended.
  • Stir the cubed salami into the egg mixture.
  • On a floured surface, roll out one of the crusts into a large 16-inch circle.
  • Lay the curst carefully into an 8-inch springform pan and gently press into the bottom. Leave about an inch of dough hanging over the edge of the pan and trim any excess.
  • Layer the prosciutto slices into the bottom of the crust.
  • Spread the ricotta mixture in an even layer over the top of the prosciutto.
  • Sprinkle the top of the ricotta mixture with the cooked Italian sausage and press down to create an even layer.
  • Layer the red bell peppers over the sausage.
  • Top with the spinach and Parmesan cheese.
  • Roll out the second pie crust into another circle. This one can be smaller, more like 12 inches.
  • Place the top crust over the top of the pie and crimp the bottom and top crusts together, sealing the pie.
  • Beat the remaining egg in a small bowl. Cut four long cuts into the top of the pie and brush the crush with the egg wash.
  • Bake on a baking sheet in the preheated oven for about 1 hour and 20 minutes or until the top is golden brown and the internal temperature has reached 150 F.
  • Remove the pie from the oven and allow it to cool for at least three hours before cutting. You can also cool it completely and place it in the fridge for up to 2 days.

Nutrition Facts : Calories 807 kcal, Carbohydrate 45 g, Cholesterol 271 mg, Fiber 4 g, Protein 42 g, SaturatedFat 27 g, Sodium 2393 mg, Sugar 2 g, Fat 51 g, ServingSize 1 pie (8 servings), UnsaturatedFat 0 g


Easter Pie image

Giada's Italian rice pie is the perfect dessert for your Easter celebration or any time of year.

Provided by Giada De Laurentiis

Categories     dessert

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 9

3/4 cup powdered sugar, plus extra for garnish
3 large eggs
2 teaspoons pure vanilla extract
1 tablespoon orange zest
1 (15-ounce) container whole milk ricotta cheese
1/2 cup cooked short-grained rice
1/3 cup toasted pine nuts
6 sheets fresh phyllo sheets or frozen, thawed
3/4 stick (3 ounces) unsalted butter, melted


  • Blend 3/4 cup of powdered sugar, eggs, vanilla, orange zest and ricotta in a food processor until smooth. Stir in the rice and pine nuts. Set the ricotta mixture aside.
  • Preheat the oven to 375 degrees F.
  • Lightly butter a 9-inch glass pie dish. Lay 1 phyllo sheet over the bottom and up the sides of the dish, allowing the phyllo to hang over the sides. Brush the phyllo with the melted butter. Top with a second sheet of phyllo dough, laying it in the opposite direction as the first phyllo sheet. Continue layering the remaining sheets of phyllo sheets, alternating after each layer and buttering each sheet. Spoon the ricotta mixture into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it completely. Brush completely with melted butter.
  • Bake the pie until the phyllo is golden brown and the filling is set, about 35 minutes. Transfer the pan to a rack and cool completely. Sift powdered sugar over the pie and serve.


Italian Easter Pie image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h45m

Yield 8 to 10 servings

Number Of Ingredients 15

3 large eggs
3 tablespoons cold water
3 cups all-purpose flour, plus more for dusting
1 1/4 teaspoons kosher salt
12 tablespoons (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces, plus more for the pan
22.5 ounces full-fat ricotta cheese
1/2 teaspoon kosher salt
Freshly ground black pepper
7 large eggs
1 tablespoon olive oil
1 pound ground spicy or sweet sausage
8 ounces asparagus, sliced 1/2 inch thick
10 thin slices Genoa salami
10 thin slices capicola
8 thin slices provolone cheese


  • For the dough: In a medium bowl, whisk together the eggs and water; set aside. In the bowl of a food processor, combine the flour and salt and pulse a couple of times. Add the chilled butter and pulse about 10 times until pea-size pieces remain. Add the egg mixture and pulse 15 to 20 times until a dough ball forms. Place the dough ball on a floured surface and knead until smooth and elastic, about 1 minute. Divide into 2 balls, wrap each ball with plastic wrap and rest in the fridge for at least 1 hour.
  • For the filling: While the dough is resting, whisk together the ricotta cheese, salt, some pepper and 6 of the eggs in a medium bowl and set aside. In a 10-inch skillet over medium heat, add the oil and brown the sausage, breaking up the pieces while it's cooking, 5 to 8 minutes. Drain the sausage on a paper towel-lined plate, leaving behind any fat. Add the asparagus and cook until beginning to soften, 4 to 5 minutes. Set aside.
  • Preheat the oven to 375 degrees F. Grease a 9-inch cake pan with butter.
  • On a well-floured counter, roll out each dough ball into a thin 14-inch circle. Cover one circle with plastic wrap until ready to use. Loosely roll the other dough circle around a rolling pin and unroll over the prepared cake pan, letting the excess hang over the side. Press the dough gently into the sides of the pan so there is no gap between the pan and the dough. Shingle the salami over the bottom of the dough, creating an even layer. Then, add the asparagus in an even layer on top of the salami. Next, add half of the egg mixture and spread it out evenly, then top with the capicola in an even layer. Layer in the sausage and top with the remaining egg mixture, then finally the provolone cheese.
  • Whisk the remaining egg with 1 tablespoon water and brush the outside rim of the dough with the egg wash. Add the remaining dough circle to the top of the pie and cut off the excess dough. Press both circles together to create a seal. Brush the remaining egg wash over the entire top and slice a couple slits in the top of the pie. Bake until golden brown, 45 to 55 minutes. Let stand 10 minutes before slicing.


Easter Pie Dough image

This dough recipe from "Martha Stewart's Baking Handbook" is used to make delicious Easter Pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes enough for one 9-inch lattice-topped square pie

Number Of Ingredients 7

4 1/2 cups all-purpose flour, plus more for dusting
1/2 cup finely grated Parmesan cheese (1 1/2 ounces)
1 teaspoon coarse salt
3/4 teaspoon freshly ground pepper
1 1/2 sticks (3/4 cup) unsalted butter, cold, cut into pieces
3/4 cup vegetable shortening, cold, cut into small pieces
1/2 to 3/4 cup ice water


  • Put flour, cheese, salt, and pepper, in the bowl of a food processor; pulse several times to combine. Add butter and shortening; process until the mixture has the consistency of coarse crumbs, about 10 seconds. With the machine running, pour ice water through the feed tube in a slow, steady stream until the dough just holds together.
  • Turn out the dough onto a lightly floured work surface. Divide dough in half, and form each piece into a flattened square. Wrap each piece of dough in plastic, and chill at least 1 hour or overnight before using.


Barra's Traditional Italian Easter Pie image

A meal in itself! This traditional meat pie has been our Easter morning breakfast for five generations. It is expensive to make, takes a lot of preparation but is worth every bite! In our family, this was more precious than gold and we all anxiously awaited Good Friday's fast to past so my father could make Easter Pie. This is a family secret recipe that's out there for all you adventureous cooks to try! and I hope you will :)

Provided by Gingerbee

Categories     One Dish Meal

Time 13h

Yield 2 nine inch deep dish pies

Number Of Ingredients 15

3 eggs
3 cups all-purpose flour
1/4 cup shortening
2 tablespoons milk
1 pinch salt
1 dozen hard-boiled egg
10 eggs
1/2 cup Italian parsley (chopped fine)
1 cup grated locatelli cheese
3 lbs sweet Italian sausage links (remove casings)
1 lb mozzarella cheese (cut small cubes)
1/2 lb prosciutto, sliced thin (italian smoked ham)
1 lb provolone cheese (cut small cubes)
1 lb deli thin sliced, boiled ham (, cut into squares)
1 lb deli thin sliced genoa salami (cut into squares)


  • CRUST PREPARATION: Mix flour and salt together, cut in shortening with 2 knives or pastry cutter.
  • Add beaten eggs to flour mixture slowly, incorporating very well.
  • Add milk (additional liquid if necessary) to hold mixture together as it is kneaded.
  • Shape pastry into two balls.
  • Chill for 30 minutes or until ready to begin making the pie.
  • PREPARATION FOR FILLING: Remove the sausage meat from the casings; set aside in small bowl.
  • In another small bowl, place all the mozzarella, cut into 1/4-inch cubes; set aside.
  • In another small bowl, place all the provolone, cut into 1/4-inch cubes; set aside.
  • Do the same for the ham and salami and proscuitta; set aside keeping all the ingredients separate.
  • Boil dozen eggs; cool, peel, cut into quarters and set aside.
  • Make EGG WASH:In a blender, add 10 eggs, parsley, 1/2 cup grating cheese.
  • Blend; set aside.
  • This will be used between layers of ingredients as the"holding agent" to keep all the ingredients together.
  • TO ASSEMBLE PIE: Roll chilled pastry on floured board to 1/8-inch thickness.
  • Make into 2 large circles to fit into a 9-inch deep-dish glass pie plate and to cover.
  • Better to do this in glass; it cooks more evenly and you can see if your bottom has fully cooked.
  • Fit the pastry into the pan and up the sides.
  • Begin by layering the quartered hard boiled eggs as the first layer on bottom, about 1-inch apart from eachother.
  • In between each quartered slice of egg, with your fingers, place a small piece of sausage meat; going around the whole first layer of the pie.
  • Sprinkle a layer of grated cheese all around.
  • Next, a thin layer of mozzarella; (one piece high), Next a thin layer of proscuitta; Next a thin layer of provolone cheese; Next a thin layer of salami; Next a thin layer of boiled ham.
  • Pour 1/2 cup of your egg wash over the first layer.
  • Begin again with your quartered eggs; alternating the quarters"in between" the quarters of the first layer.
  • Layer each ingredient as you did on the first layer and so on.
  • Proceed with your second layer; again egg wash poured over the layer, etc.
  • Depending on the depth of the pie pan, the size of your cut ingredients, you may have two or three layers, but don't fill it beyond the rim of the dish.
  • Cover the last layer with another piece of pastry dough and crimp together firmly"gluing" if necessary to keep things together as the pie expands.
  • Cut a steam hole on top and brush pastry with a tablespoon of milk (just to enhance the beauty of this meal for presentation) to form a glaze.
  • Preheat oven to 350 degrees.
  • Bake for one hour or until the pie crust is golden on the top and ingredients are bubbly.
  • The aroma will tell you the pie is done!
  • If you filled the pie too much with egg wash or ingredients, it may boil over.
  • It is a good idea to place a sheet of aluminum foil beneath the pie in the oven to catch any drips.
  • Serve the pie warm.
  • Keep Refrigerated; leftovers can be reheated nicely in a toaster oven or a microwave for 1 minute.


Pizza Rustica (Easter Pie) image

A deep-dish cousin to quiche that's packed with Italian deli meats and cheeses like prosciutto, pepperoni, soppressata, mozzarella and provolone, this rich pie, also called Easter pie, is traditionally made on Good Friday and served on the holiday to celebrate the end of Lent. This version came to The Times from Carlo's Bakery, in Hoboken, N.J., of "Cake Boss" fame, and it is the only savory item the bakery makes. It's typically eaten at room temperature, but the staff at Carlo's enjoys it warm right out of the oven.

Provided by Alex Witchel

Categories     dinner, casseroles, pies and tarts, pizza and calzones, main course

Time 2h30m

Yield One 10-by-15-inch pie

Number Of Ingredients 15

6 cups all-purpose flour, plus more as needed
1/4 teaspoon salt
1 pound chilled salted butter, cut into large pieces
5 large eggs, beaten
12 ounces prosciutto, in 1/4-inch dice
8 ounces boiled ham, in 1/4-inch dice
8 ounces pepperoni, in 1/4-inch dice
8 ounces soppressata, in 1/4-inch dice
8 ounces mozzarella, in 1/4-inch dice
8 ounces provolone, in 1/4-inch dice
2 pounds ricotta
4 ounces grated pecorino Romano
10 large eggs, beaten
1 teaspoon pepper
1 large egg, beaten, for brushing crust


  • For the dough: In a large bowl, whisk together 6 cups flour and the salt. Using a pastry cutter, large fork, or two knives, cut the butter into the flour until the mixture resembles coarse crumbs. Add eggs and knead for 1 minute. Add about 1 1/4 cups ice water, a little at a time, to form a cohesive dough. Knead the dough on a lightly floured surface until it forms a large smooth ball, about 5 minutes. Cover with plastic wrap and set aside for 30 minutes.
  • For the filling: Mix the meats, cheeses, the 10 eggs and pepper in a large bowl.
  • Heat oven to 350 degrees. Divide the dough into two pieces: two-thirds for the bottom crust and one-third for the top. On a lightly floured surface, roll out the larger portion of the dough into a rectangle to line the bottom and sides of a 10-by-15-inch glass baking dish, with some overhang. Add the filling and smooth it lightly. Moisten the edges of the dough with a little water.
  • Roll out the remaining dough to cover the top of the dish with some overhang. Trim off excess dough and crimp the edges to seal. Poke several sets of holes across the top with a fork. Bake for 45 minutes. Remove from the oven and brush top and edges with the beaten egg, then return to the oven until golden brown, another 45 minutes. Let pie cool completely before serving.


Italian Easter Meat Pie image

Make and share this Italian Easter Meat Pie recipe from Food.com.

Provided by ededith

Categories     Savory Pies

Time 1h20m

Yield 1 pie, 20 serving(s)

Number Of Ingredients 11

1 lb sweet Italian sausage, casings removed, slice 1/2 inch thick
1/2 lb italian prosciutto, cut into 1/2 inch pieces
1 lb fresh basket cheese, cut into 1/2 inch pieces
1/4 cup grated parmesan cheese
6 eggs, slightly beaten
4 cups flour
1 teaspoon baking powder
1 teaspoon salt
2 eggs, slightly beaten (save some yolk for top)
3/4 cup oil
1/2 cup water


  • Prepare crust: Mix flour, baking powder and salt. Add eggs, oil and water.
  • Press into a 13x9 inch glass casserole dish, saving some for making a lattice top.
  • Filling: Mix cut up sausage, proscuitto, cheeses and beaten eggs. Pour into crust lined casserole. Make lattice strips for top. Brush with egg yolk.
  • Bake approximately 1 hour at 325 degrees.

Nutrition Facts : Calories 307.1, Fat 18.2, SaturatedFat 6.2, Cholesterol 107, Sodium 530.6, Carbohydrate 21.7, Fiber 0.7, Sugar 0.2, Protein 13.7

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