italian easter pie
Prep time
Cook time
Total time
Note: Keep the cubed or crumbled meat consistent in size; each mouthful should have a blend of flavors, not be overwhelmed by one in particular.
: main dish, easter recipe
Serves: 10-12
  • Crust Ingredients
  • 3 eggs
  • 2 tablespoons water
  • 2 tablespoons olive oil
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • Flour for dusting
  • Filling Ingredients
  • 3 cups part-skim ricotta or basket cheese (available at Italian specialty stores)
  • 3 eggs, beaten
  • 1 pound shredded mozzarella cheese
  • ½ cup chopped fresh parsley
  • ½ teaspoon ground pepper
  • 3 hard-boiled eggs, cubed
  • 1 egg
  • 1 tablespoon water
  • Optional Filling Ingredients (use some or all of these to personalize your pie)
  • ½ pound cubed ham or capicola
  • 1 pound sweet Italian sausage, casing removed, fried (not overly browned) and crumbled
  • ¼ pound chopped prosciutto
  • ⅓ pound pepperoni
  • ⅓ diced Genoa salami
  • ¼ cup grated Romano cheese
  1. Crust Preparation
  2. In a small bowl, beat the eggs, water, and oil; set aside.
  3. In a large bowl, sift the flour and baking powder. Make a well in the center.
  4. Gradually pour the egg mixture into the center. Using a fork, incorporate the egg mixture into the flour until it forms a ball. Cover with a kitchen towel and set aside for 10 minutes as you prepare the pie ingredients.
  5. Knead the dough until silky smooth, form into a ball, and wrap in plastic wrap.
  6. Pie Preparation
  7. In a large bowl, combine the ricotta, beaten eggs, mozzarella, parsley, pepper and optional ingredients. Add the hard-boiled eggs last.
  8. Divide the room-temperature dough in half. Roll out on a well-floured surface to fit a 10-inch deep-dish glass pie pan (about 14 inches). Fold the dough in quarters and place in the pan, unfold, then prick the dough with a fork.
  9. Scoop the filling mixture into the pan and spread evenly.
  10. Beat one egg with the tablespoon of water. Brush the edge of the dough with the egg mixture.
  11. Roll out the remaining dough to a size extending over the top of the pie. Fold the dough in quarters and place over the filling, then unfold. Pinch the top and bottom crusts together and fold over the edge of the pie.
  12. Cut slits in the top crust, then brush the entire top crust with the egg mixture.
  13. Bake on a cookie sheet (to catch any filling that seeps out) at 350 degrees for 45-50 minutes, until the crust is golden.
  14. Allow the pie rest for at least one hour before cutting. The pie can be served warm or at room temperature. It can be stored in the refrigerator and freezes well.
Recipe by phoebe's pure food at