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A slice of Italian Easter Pie, showcasing a golden, flaky crust with a savory filling of ham, sausage, ricotta, and spinach, served with a fresh salad on the side.

Italian Easter Pie

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A hearty and flavorful savory pie, filled with a blend of cheeses, Italian sausage, and eggs, wrapped in a flaky double crust.
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Prep Time 45 minutes
Cook Time 1 hour 5 minutes
Chill Time 1 hour
Total Time 2 hours 50 minutes
Servings: 8 Slices
Course: Breakfast, Entree, Lunch, Snack
Cuisine: Italian, Italian-American
Calories: 976
Ingredients Method Nutrition Notes

Ingredients
  

Dough:
  • 4 cups all-purpose flour for the crust
  • 1 teaspoon salt to season the dough
  • 8 oz unsalted butter cold and cut into cubes 2 sticks for the crust
  • 3 large eggs lightly beaten for binding the dough
  • 6 tablespoons ice water to help bring the dough together
Filling:
  • 1 tablespoon olive oil for sautéing
  • 1 lb Italian sausage casings removed for the savory filling
  • 3 cloves garlic finely minced for flavor
  • 3 cups baby spinach for greens
  • 8 large eggs for binding and texture
  • 16 oz whole milk ricotta for creaminess
  • 1 cup shredded mozzarella for melting and texture
  • ½ cup Locatelli Romano cheese grated (or Parmesan cheese for a sharp salty flavor)
  • 4 oz Genoa salami chopped for added flavor
  • Salt to taste
  • Black pepper to taste
Assembly:
  • 1 large egg lightly beaten for egg wash
  • 1 tablespoon water for egg wash

Method
 

  1. Add the flour and salt to a food processor, and pulse twice to combine.
  2. Add the cold butter and pulse until the mixture resembles pea-sized crumbs.
  3. Add the eggs and pulse until combined.
  4. Add the cold water, one tablespoon at a time, pulsing until the dough forms a ball.
  5. Divide the dough into two portions, one-third for the top crust and two-thirds for the bottom crust.
  6. Shape both portions into discs, wrap in plastic wrap, and refrigerate for 1-2 hours to chill.
  7. Heat olive oil in a large skillet over medium heat.
  8. Add the sausage meat, breaking it up with a spoon, and cook until browned (about 5-6 minutes).
  9. Add the garlic and spinach, cooking until the spinach wilts (about 2-3 minutes).
  10. Remove from heat and let the mixture cool.
  11. In a large bowl, combine ricotta, eggs, shredded mozzarella, and Romano cheese, mixing well.
  12. Add the cooled sausage mixture and chopped salami, mixing thoroughly.
  13. Season with salt and pepper to taste.
  14. Chill the filling in the refrigerator until needed.
  15. Preheat the oven to 375°F (190°C).
  16. Grease a 9-inch springform pan.
  17. On a lightly floured surface, roll out the larger dough portion into a 17-inch circle.
  18. Transfer the rolled dough into the prepared pan, letting the excess hang over the edges.
  19. Roll the smaller dough portion into a 12-inch circle.
  20. Fill the pan with the prepared filling.
  21. Place the smaller dough circle over the filling.
  22. Trim the excess dough, leaving about 1 inch of overhang, and pinch the edges to seal.
  23. Crimp the edges to form a decorative seal.
  24. Cut four slits in the top crust to allow steam to escape.
  25. Whisk one egg with 1 tablespoon water and brush the mixture over the top crust.
  26. Bake for 75-80 minutes, or until the crust is golden brown.
  27. Allow the pie to cool on a wire rack for 15-20 minutes before removing the springform ring.
  28. Serve slices of the pie with a fresh tossed salad.

Nutrition

Serving: 1SliceCalories: 976kcalCarbohydrates: 52gProtein: 39gFat: 67gSaturated Fat: 33gPolyunsaturated Fat: 6gMonounsaturated Fat: 24gTrans Fat: 1gCholesterol: 441mgSodium: 1357mgPotassium: 517mgFiber: 2gSugar: 1gVitamin A: 2541IUVitamin C: 5mgCalcium: 339mgIron: 6mg

Notes

This savory Italian pie is perfect for special occasions like Easter. Enjoy it fresh out of the oven or at room temperature with a fresh salad.

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