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.
- For the Crust:
- 3 cups flour
- 2 teaspoons salt
- 12 tablespoons 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 ground black pepper
- 8 ounces salami (cubed)
- 4 ounces prosciutto (thinly sliced)
- 1 cup roasted red bell peppers (whole)
- 20 ounces frozen spinach (chopped)
- 1 cup Parmesan cheese
Note: while there are multiple steps to this recipe, this pie is broken down into workable categories to help you better plan for preparation and cooking.
Prepare the Crust
Gather the ingredients.
Pulse the flour, salt, and butter together in your food processor until you have fine crumbs. Pour in the egg and continue to pulse.
Slowly pour the water into the food processor as you are blending until the dough comes together to form a shaggy ball.
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.
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.
Whisk together the ricotta, mozzarella cheese, 3 of the eggs, salt, and pepper in a bowl until completely blended.
Stir the cubed salami into the egg mixture.
On a floured surface, roll out one of the crusts into a large 16-inch circle.
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.
Layer the prosciutto slices into the bottom of the crust.
Spread the ricotta mixture in an even layer over the top of the prosciutto.
Sprinkle the top of the ricotta mixture with the cooked Italian sausage and press down to create an even layer.
Layer the red bell peppers over the sausage.
Top with the spinach and Parmesan cheese.
Roll out the second pie crust into another circle. This one can be smaller, more like 12 inches.
Place the top crust over the top of the pie and crimp the bottom and top crusts together, sealing the pie.
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.
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.
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.