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!
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Paste di Mandorla - Almond Cookies
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Nonna's Round Cookies for Coffee
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Baked Pennette with Mortadella
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Orange Cranberry Cake with Mascarpone Cream Cheese
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Nonna's Chicken Cutlets Recipe
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Focaccia with Sausage and Broccoli Rabe
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Gnocchi with Gorgonzola Sauce
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Ferrero Rocher Cupcakes filled with Chocolate Ganache
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
- Italian Easter Pie
- Recipe as written by Mary Pascuzzi, 1994
- This recipe is for 3 pies.
- Use 3 lbs. fresh or frozen bread or pizza dough for crusts
- Cover dough with smooth towel when rising
- When rising, rub oil on the dough so it will not crack when stretching.
- After rising, divide and roll into 6 pieces, 3 tops and 3 bottoms
- Create Ricotta cheese filling:
- Mix 4lbs. Ricotta whole milk cheese with 2 eggs, 1lb. shredded Mozzarella, 5 oz. shredded parmigiano or romano cheese, add salt and pepper
- Meat Ingredients:
- 3/4 lb. cooked ham, 3/4 lb. sweet capocollo, 2 thinly sliced sopressata,1 dozen hard boiled eggs, sliced
- Making pies:
- Grease and flour pie plates and add bottom layer of dough
- Cover bottom dough with one layer of ham
- ( be sure to cover bottom as the ham layer keeps the moisture away from the bottom crust.)
- Spread a layer of ricotta cheese mix
- Cover cheese mix with a layer of boiled eggs
- Add one layer of sopressata over the eggs
- Cover sopressata with another layer of ricotta cheese mix
- Add another layer of the sliced boiled eggs
- Add one layer of sopressata over the eggs
- Finish the filling with one layer of capocollo
- Cover with the top pie crust, puncture top to remove steam
- 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.