Italian Easter Pie

This Italian Easter Pies is a family favorite ever since I was a little kid. The sopressata is usually ready just before Easter. Just in time to slice and put in the pie. Enjoy!


Italian Easter Pie

Ingredients

For 3 Batch(es)

For the Pie:

  • 3 pounds fresh or frozen pizza dough
  • 4 pounds Ricotta whole milk cheese
  • 1 pound shredded mozzarella cheese
  • 5 ounces shredded parmigiano or romano cheese
  • 3 fresh eggs
  • 12 sliced hard boiled eggs
  • 3/4 pound cooked ham
  • 3/4 pound sweet capocollo
  • 2 thinly sliced sopressata
  • salt and pepper
 
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Directions

  1. Italian Easter Pie
  2. Recipe as written by Mary Pascuzzi, 1994
  3. This recipe is for 3 pies.
  4. Use 3 lbs. fresh or frozen bread or pizza dough for crusts
  5. Cover dough with smooth towel when rising
  6. When rising, rub oil on the dough so it will not crack when stretching.
  7. After rising, divide and roll into 6 pieces, 3 tops and 3 bottoms
  8. Create Ricotta cheese filling:
    1. Mix 4lbs. Ricotta whole milk cheese with 2 eggs, 1lb. shredded Mozzarella, 5 oz. shredded parmigiano or romano cheese, add salt and pepper
  9. Meat Ingredients:
    1. 3/4 lb. cooked ham, 3/4 lb. sweet capocollo, 2 thinly sliced sopressata,1 dozen hard boiled eggs, sliced
  10. Making pies:
    1. Grease and flour pie plates and add bottom layer of dough
    2. Cover bottom dough with one layer of ham
    3. ( be sure to cover bottom as the ham layer keeps the moisture away from the bottom crust.)
    4. Spread a layer of ricotta cheese mix
    5. Cover cheese mix with a layer of boiled eggs
    6. Add one layer of sopressata over the eggs
    7. Cover sopressata with another layer of ricotta cheese mix
    8. Add another layer of the sliced boiled eggs
    9. Add one layer of sopressata over the eggs
    10. Finish the filling with one layer of capocollo
    11. Cover with the top pie crust, puncture top to remove steam
    12. Bake at 350F for 45 minutes, with 10 minutes to go, brush top of pie with beaten egg.
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Recipe Notes

After pies have cooled, remove and turn upside down on board so bottoms won’t get soggy…. that is it, good luck. Traditionally practice is forbidden, however – seeing that I will be eating these pies I received an exemption from the Italian Embassy this morning.  

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