![finished Easter Pie sliced on a plate](https://www.thespruceeats.com/thmb/jZp5N0FxI_ozBJf9XNMZWAchnyc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/easter-pie-4783524-19-15cda74cf0444ec9827f0e37a152a9fa.jpg)
 The Spruce Eats / Leah Maroney
Italian Easter pie is loaded to the brim with mouthwatering prosciutto, salami, and sausage. It’s also filled with sweet and tangy roasted red peppers, spinach, and chunks of gooey mozzarella cheese. The homemade buttery crust holds all of these amazing ingredients together for a beautiful presentation. It’s perfect for your Easter brunch spread.
Get started on this pie ahead of time as it needs to rest for at least three hours before slicing. That way you'll ensure it slices beautifully, showing the layers of filling perfectly intact.
Ingredients
For the Crust:
-
3 cups all-purpose flour
-
2 teaspoons salt
-
12 tablespoons (6-ounces) cold unsalted butter, cubed
-
1 large egg
-
7 tablespoons ice water
For the Filling:
-
8 ounces sweet Italian sausage
-
1 (15-ounce) container whole-milk ricotta cheese
-
8 ounces mozzarella cheese, shredded or cubed
-
4 large eggs, divided
-
1 teaspoon salt
-
1/2 teaspoon freshly ground black pepper
-
8 ounces salami, cubed
-
4 ounces thinly sliced prosciuttoÂ
-
1 cup whole roasted red bell peppers
-
20 ounces frozen spinach, defrosted, coarsely chopped, and squeezed of excess moisture
-
1 cup grated Parmesan cheese
Steps to Make It
Prepare the Crust
-
Gather the ingredients.
The Spruce Eats / Leah Maroney -
Pulse the flour, salt, and butter together in your food processor until you have fine crumbs. Pour in the egg and continue to pulse.
The Spruce Eats / Leah Maroney -
Slowly pour the water into the food processor as you are blending until the dough comes together to form a shaggy ball.Â
The Spruce Eats / Leah Maroney -
Remove the dough. Divide it into two flat disks and wrap in plastic wrap. Allow it to rest in the fridge while you prepare the filling. You can make the crusts up to a day in advance.
Prepare the Filling and Assemble the Pie
-
Gather the ingredients. Preheat the oven to 350 F.
The Spruce Eats / Leah Maroney -
Cook the Italian sausage in a large skillet over medium-high heat. Break up the sausage as it cooks and cook for about 5 minutes, or until the sausage is completely cooked through and browned. Set it aside and allow it to cool.Â
The Spruce Eats / Leah Maroney -
Whisk together the ricotta, mozzarella cheese, 3 of the eggs, salt, and pepper in a bowl until completely blended.Â
The Spruce Eats / Leah Maroney -
Stir the cubed salami into the egg mixture.Â
The Spruce Eats / Leah Maroney -
On a floured surface, roll out one of the crusts into a large 16-inch circle.
The Spruce Eats / Leah Maroney -
Lay the curst carefully into an 8-inch springform pan and gently press into the bottom. Leave about an inch of dough hanging over the edge of the pan and trim any excess.
The Spruce Eats / Leah Maroney -
Layer the prosciutto slices into the bottom of the crust.Â
The Spruce Eats / Leah Maroney -
Spread the ricotta mixture in an even layer over the top of the prosciutto.
The Spruce Eats / Leah Maroney -
Sprinkle the top of the ricotta mixture with the cooked Italian sausage and press down to create an even layer.
The Spruce Eats / Leah Maroney -
Layer the red bell peppers over the sausage.Â
The Spruce Eats / Leah Maroney -
Top with the spinach and Parmesan cheese.Â
The Spruce Eats / Leah Maroney -
Roll out the second pie crust into another circle. This one can be smaller, more like 12 inches.Â
The Spruce Eats / Leah Maroney -
Place the top crust over the top of the pie and crimp the bottom and top crusts together, sealing the pie.
The Spruce Eats / Leah Maroney -
Beat the remaining egg in a small bowl. Cut four long cuts into the top of the pie and brush the crush with the egg wash.Â
The Spruce Eats / Leah Maroney -
Bake on a baking sheet in the preheated oven for about 1 hour and 20 minutes or until the top is golden brown and the internal temperature has reached 150 F.Â
The Spruce Eats / Leah Maroney -
Remove the pie from the oven and allow it to cool for at least three hours before cutting. You can also cool it completely and place it in the fridge for up to 2 days.Â
Nutrition Facts (per serving) | |
---|---|
807 | Calories |
51g | Fat |
45g | Carbs |
42g | Protein |
Nutrition Facts | |
---|---|
Servings: 8 | |
Amount per serving | |
Calories | 807 |
% Daily Value* | |
Total Fat 51g | 65% |
Saturated Fat 27g | 133% |
Cholesterol 271mg | 90% |
Sodium 2393mg | 104% |
Total Carbohydrate 45g | 17% |
Dietary Fiber 4g | 15% |
Total Sugars 2g | |
Protein 42g | |
Vitamin C 31mg | 154% |
Calcium 516mg | 40% |
Iron 5mg | 30% |
Potassium 671mg | 14% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Recipe Tags: