Easter Pie

finished Easter Pie sliced on a plate

 The Spruce Eats / Leah Maroney

  • Total: 2 hrs 5 mins
  • Prep: 35 mins
  • Cook: 90 mins
  • Cool: 3 hrs
  • Servings: 8 servings
  • Yield: 1 pie

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 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

Steps to Make It

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

  1. Gather the ingredients.

    ingredients for pie crust
     The Spruce Eats / Leah Maroney 
  2. Pulse the flour, salt, and butter together in your food processor until you have fine crumbs. Pour in the egg and continue to pulse.

    butter and flour pulsed in a food processor
     The Spruce Eats / Leah Maroney 
  3. Slowly pour the water into the food processor as you are blending until the dough comes together to form a shaggy ball. 

    pie dough pulsed in a food processor
     The Spruce Eats / Leah Maroney
  4. 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

  1. Gather the ingredients. Preheat the oven to 350 F.

    easter pie filling ingredients
     The Spruce Eats / Leah Maroney 
  2. 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. 

    Italian sausage browned in a pan
     The Spruce Eats / Leah Maroney 
  3. Whisk together the ricotta, mozzarella cheese, 3 of the eggs, salt, and pepper in a bowl until completely blended. 

    eggs and ricotta whisked in a bowl
     The Spruce Eats / Leah Maroney 
  4. Stir the cubed salami into the egg mixture. 

    salami and ricotta and eggs
     The Spruce Eats / Leah Maroney
  5. On a floured surface, roll out one of the crusts into a large 16-inch circle. 

    pie crust rolled out on a floured board
     The Spruce Eats / Leah Maroney 
  6. 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.

    pie crust laid into a spring form pan
     The Spruce Eats / Leah Maroney
  7. Layer the prosciutto slices into the bottom of the crust. 

    prosciutto laid into a pie crust
     The Spruce Eats / Leah Maroney
  8. Spread the ricotta mixture in an even layer over the top of the prosciutto.

    ricotta mixture in the pie crust
     The Spruce Eats / Leah Maroney 
  9. Sprinkle the top of the ricotta mixture with the cooked Italian sausage and press down to create an even layer.

    Italian sausage topped in a pie
     The Spruce Eats / Leah Maroney 
  10. Layer the red bell peppers over the sausage. 

    roasted red peppers on top of Easter pie
     The Spruce Eats / Leah Maroney 
  11. Top with the spinach and Parmesan cheese. 

    spinach layered into the Easter pie
     The Spruce Eats / Leah Maroney
  12. Roll out the second pie crust into another circle. This one can be smaller, more like 12 inches. 

    pie crust rolled out on a floured board
     The Spruce Eats / Leah Maroney 
  13. Place the top crust over the top of the pie and crimp the bottom and top crusts together, sealing the pie.

    pie crust crimped on top
     The Spruce Eats / Leah Maroney
  14. 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. 

    egg wash brushed on top of the Easter pie
     The Spruce Eats / Leah Maroney 
  15. 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. 

    baked easter pie
     The Spruce Eats / Leah Maroney 
  16. 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. 

    cooked easter pie