Italian Easter Pie

    1 hour

    This is a traditional savoury pie. Shortcrust pastry encases a quiche-like filling of egg, ricotta cheese, ham and salami. Serve for lunch, dinner or general snacking. It's also the perfect picnic food.

    3 people made this

    Serves: 8 

    • 115g thinly sliced ham
    • 115g thinly sliced salami
    • 425g ricotta cheese
    • 1 (450g) box shortcrust pastry sheets
    • 1 egg
    • 4 tablespoons chopped fresh parsley
    • salt and pepper to taste

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat the oven to 180 C / Gas 4.
    2. 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.
    3. Line a 23cm pie tin with one pastry sheet and fill with the meat mixture. Cover with the remaining pastry sheet and press the edges together to seal. Cut a few slits in the top to vent steam.
    4. Bake for 45 minutes in the preheated oven, until the pastry is golden brown and filling is set. Cool to room temperature, then refrigerate until cold before serving.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    almost the same as our family recipe only we cut up the coldcuts into small cubes  -  30 Jan 2009  (Review from Allrecipes US | Canada)


    There are many variations of this recipe, however due to the omission of mozzarella cheese, this is the one I consider to be authentic. Because this pie is eaten after it cools to room temp or cold, it's also an unnecessary addition and a waste of calories (save it for a plate of juicy tomatoes instead). That being said, if your Nonna made it with mozzarella cheese, by all means add it for the nostalgia (8 ounces ought to be plenty). The fresh parsley is a must and adds a bit of brightness to the dish. Oh, and if you make just one, you'll quickly learn why you should have made two.  -  28 Feb 2014  (Review from Allrecipes US | Canada)