Italian Easter Pie Recipe

I just made an epic Italian meat and cheese pie that’s basically the perfect blend of savory goodness wrapped in a golden, buttery crust. Getting all that meaty, cheesy goodness between two layers of dough is the kind of kitchen magic that’s totally worth the time; trust me, your taste buds will thank you!

I adore seizing the essence of custom with my Italian Easter Pie, a delightful savory dish that is rich with flavor. The crust, shaped with yeast, warm water, and sweet sugar, is paired with a filling that is an incredible blend of ricotta, Pecorino Romano, and a medley of meats.

This pie is perfect for any kind of celebratory gathering because, in addition to being a major protein source, it is an incredibly indulgent dish.

Italian Easter Pie Recipe Ingredients

• Active dry yeast: Essential for dough rising, adds lightness.
• All-purpose flour: Provides structure, main carbohydrate source.
• Ricotta cheese: Rich in protein, adds creaminess.
• Pecorino Romano cheese: Salty, sharp, enhances umami flavor.
• Mozzarella cheese: Mild, melts well, adds gooey texture.
• Prosciutto: Salty, savory, rich protein source.
• Salami: Flavorful, provides protein and fat.
• Pepperoni: Spicy, smoky, adds depth of flavor.
• Granulated sugar: Sweetness, feeds yeast for rising.
• Whole milk: Adds moisture, richness from proteins and fat.

Italian Easter Pie Recipe Ingredient Quantities

• 1 package (about 1/4 ounce) active dry yeast
• 1/4 cup warm water (110°F)
• 1 teaspoon sugar
• 4 1/2 cups all-purpose flour, divided
• 1/2 cup unsalted butter, melted
• 1/2 cup whole milk
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 3 large eggs
• 1 pound ricotta cheese, drained
• 1 cup grated Pecorino Romano cheese
• 8 ounces mozzarella cheese, cubed
• 6 ounces prosciutto, chopped
• 6 ounces salami, chopped
• 6 ounces pepperoni, chopped
• 1 tablespoon dried parsley
• 1/2 teaspoon black pepper
• 1 egg, beaten (for egg wash)

How to Make this Italian Easter Pie Recipe

1. In a small bowl, mix the 1/4 cup warm water with the active dry yeast and 1 teaspoon sugar until dissolved. Let the yeast mixture sit for 5-10 minutes, until frothy.

2. In a large mixing bowl, combine 3 1/2 cups of all-purpose flour, melted butter, milk, granulated sugar, salt, and eggs. The yeast mixture and mix until a dough begins to form.

3. Add the flour slowly and in stages as necessary, then work the dough on a floured surface until smooth and elastic, 8-10 minutes.

4. Put the dough in a bowl that has been lightly greased, and cover it with a clean towel. Let the dough rise in a warm, draft-free spot until it doubles in size—this can take anywhere from 1 to 2 hours.

5. In another bowl, combine the ricotta cheese, Pecorino Romano cheese, cubed mozzarella, chopped prosciutto, salami, pepperoni, dried parsley, and black pepper.

6. Set your oven to 350°F (175°C) to warm up. While the oven warms, slather a coating of grease onto the inside of a 9×13 inch baking dish (or a baking pan of similar proportions).

7. Deflate the risen dough and split it into two equal sections. Roll one section into a shape and size that will fit—snugly, but not too snugly, because that will cause the dough to rise again and shrink back after baking—into the bottom and up the sides of the prepared baking dish.

8. Spread the mixture of cheese and meat evenly across the dough in the dish used for baking.

9. Unroll the second part of the dough and place it over the filling. Crimp the edges to seal and make small slits on top for venting. Use a pastry brush to brush the top with beaten egg for a golden finish.

10. Preheat oven to 350°F. Pour the mixed filling into the prepared pie crust. Bake in the preheated oven for 45-55 minutes, until the filling is set and the crust is golden brown. Allow the pie to cool slightly before slicing and serving.

Italian Easter Pie Recipe Equipment Needed

1. Small bowl
2. Large mixing bowl
3. Measuring cups
4. Measuring spoons
5. Whisk
6. Mixing spoon
7. Clean towel
8. Rolling pin
9. Pastry brush
10. 9×13 inch baking dish
11. Oven
12. Knife
13. Cutting board
14. Floured surface
15. Grater (optional, if not using pre-grated cheese)

FAQ

• Q: Can I use instant yeast instead of active dry yeast?A: Yes, you can use instant yeast instead of active dry yeast. You don’t need to dissolve the instant yeast in water; just mix it with the dry ingredients straight away.
• Q: Is there a substitute for Pecorino Romano cheese?A: If necessary, you can substitute Parmesan cheese for Pecorino Romano, but the flavor will be quite different.
• Q: Can I make the dough ahead of time?A: Yes, you can prepare the dough a day in advance. Allow it to rise, then cover and refrigerate the dough. Before using the dough, let it return to room temperature.
• Q: Is it possible to use other meats in the filling?A: You can definitely blend and pair other cured meats with pancetta or cooked bacon.
• Q: How do I know when the pie is fully baked?A: When the crust is golden brown and the internal temperature registers at least 160°F, the pie is finished.
• Q: Can I freeze Italian Easter Pie?A: Absolutely, the pie freezes splendidly. Wrap it securely in foil and put it in a safe-for-the-freezer bag for no longer than 3 months. Serve after a reheat in the oven.
• Q: What is the best way to serve this pie?There are no restrictions on when this dish can be served. You can enjoy it warm, as it is usually served, or at room temperature. Brunch, lunch, or dinner, it is always a good time for this dish!

Italian Easter Pie Recipe Substitutions and Variations

1/4 cup warm milk (110°F) can be substituted with 1/4 cup warm water (110°F) to activate the yeast and enrich the flavor.
You can substitute 1/2 cup olive oil for a different texture and flavor in the dough. If using the butter substitution, melt the butter first.
1 cup grated Pecorino Romano cheese can be substituted with 1 cup grated Parmesan cheese resulting in a slightly different taste.
6 ounces cooked ham, chopped, can be used instead of 6 ounces prosciutto, chopped, for a milder flavor.
1 tablespoon dried parsley is equivalent to 1 tablespoon fresh parsley, in this case, finely chopped and added to add a more vibrant and fresh herb taste.

Pro Tips

1. Ensure Proper Yeast Activation Make sure the water you use to activate the yeast is around 110°F (43°C). If it’s too hot, it can kill the yeast, and if it’s too cool, the yeast won’t activate properly. Look for a frothy mixture after 5-10 minutes to confirm activation.

2. Thorough Draining of Ricotta To prevent a watery filling, ensure you drain the ricotta cheese well. You can do this by placing the ricotta in a fine-mesh sieve or in cheesecloth over a bowl for at least 30 minutes to remove excess moisture.

3. Dough Consistency When adding the flour to the dough, add it gradually and knead until the dough is smooth and elastic. This may require a bit more or less flour than specified, depending on humidity and temperature conditions.

4. Even Dough Thickness Roll out the dough evenly to avoid having thin or thick spots, which can lead to uneven baking. Use a rolling pin for uniform thickness and thoroughly cover the pan’s bottom and sides.

5. Cooling Tip After baking, allow the dish to cool for at least 10-15 minutes before slicing. This will help the filling set, making it easier to serve and enhancing the flavors.