Italian Easter Pie

Italian Easter Pie


3 people made this

About this recipe: 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.


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.

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