Italian Easter Pie is a savory, mouthwatering dish perfect for celebrating Easter with loved ones.
With a flavorful pastry crust and hearty filling, it offers a blend of rich cheeses, seasoned Italian sausages, roasted peppers, and kale. Whether it’s for a festive meal or a family gathering, this dish will surely impress.
Why This Recipe Works
- The homemade pastry crust has a buttery texture with a touch of oregano and black pepper for added flavor.
- The savory filling features a delicious combination of ricotta, fontina, and Italian cured meats, creating a rich, flavorful experience.
- The pie is baked to perfection, with a golden, crisp crust encasing a moist, well-seasoned filling.
- The dish can be made ahead of time, which makes it perfect for busy holiday meals or gatherings.
What You Will Need
Ingredients
- Pastry Crust
- 3 cups all-purpose flour (plus additional for dusting)
- 1 tablespoon chopped fresh oregano
- 2 teaspoons fresh ground black pepper
- ½ cup unsalted butter, cut into pieces
- 2 large eggs
- Pie Filling
- Nonstick cooking spray
- 2 teaspoons olive oil
- 1 medium yellow onion, chopped
- 1 package (16 ounces) sweet Italian sausage, crumbled
- 6 large eggs
- 1 container (16 ounces) whole milk ricotta cheese
- 8 ounces fontina cheese, shredded
- 1 cup drained roasted red peppers, patted dry
- 1 cup chopped kale
- ½ pound thinly sliced Italian cured meats (hot capicola, prosciutto, salami, and/or soppressata)
Equipment Needed
- Food processor
- 9-inch springform pan
- Rolling pin
- Large skillet
- Paring knife
- Wire rack
How to Make Italian Easter Pie
Step 1: Prepare Pastry Crust
In a food processor, combine the flour, oregano, and black pepper. Add the butter and pulse until the mixture resembles pea-sized crumbs. Add the eggs and pulse again.
Gradually add warm water, one tablespoon at a time, pulsing after each addition, until the dough holds together. Turn the dough onto a work surface, knead for 5 minutes, and form it into two equal-sized disks. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 1 day.
Step 2: Prepare the Pie Filling
Preheat your oven to 375°F and adjust the oven rack to the middle position. Spray a 9-inch springform pan with nonstick cooking spray. In a large skillet, heat the olive oil over medium-high heat.
Add the chopped onion and cook for about 3 minutes, stirring frequently. Add the crumbled sausage and cook for an additional 8 minutes until browned, stirring occasionally. Once cooked, transfer the sausage and onion mixture to a plate and allow it to cool completely.
Step 3: Mix the Filling Ingredients
In a large bowl, whisk the 6 eggs together, reserving 1 tablespoon of egg for later. Stir in the ricotta cheese, shredded fontina, roasted red peppers, chopped kale, and the cooled sausage-onion mixture.
Step 4: Roll Out the Dough
Lightly dust your work surface and rolling pin with flour. Unwrap one dough disk and roll it into a 16-inch circle. Gently place the dough into the prepared springform pan, leaving about a 1-inch overhang.
Press the dough into the bottom and sides of the pan. Layer half of the sliced Italian cured meats over the dough, followed by the egg mixture. Top with the remaining sliced meats.
Step 5: Add the Top Crust
Roll out the second dough disk into a 12-inch circle and carefully place it over the filling. Using scissors, trim the edges, leaving a ¾-inch overhang. Fold the excess dough under the bottom crust and crimp the edges to seal.
Brush the top with the reserved tablespoon of egg and use a paring knife to cut 4 vents (about 1 inch each) into the top crust.
Step 6: Bake the Pie
Bake the pie for 1 hour, or until the crust turns golden brown. Reduce the oven temperature to 300°F, cover the pie loosely with aluminum foil, and bake for an additional 30 minutes, or until the internal temperature reaches 160°F.
Allow the pie to cool completely on a wire rack before removing it from the springform pan. Refrigerate for at least 3 hours before serving.
Note: This pie can be prepared a day ahead of time and stored in the refrigerator for easy serving.
Tips and Tricks
- To ensure your dough doesn’t stick, use plenty of flour when rolling it out.
- Make sure to cool the sausage and onion mixture completely before adding it to the egg mixture to avoid cooking the eggs prematurely.
- If you prefer a deeper filling, use a 10-inch springform pan.
- The pie can be stored in the refrigerator for up to 3 days or frozen for up to a month. Reheat in the oven before serving.
Frequently Asked Questions
Can I make this pie ahead of time?
Yes, this pie can be made a day in advance. After baking and cooling, store it in the refrigerator for up to 3 days.
Can I use a different type of cheese?
Absolutely! While fontina and ricotta are traditional for this recipe, feel free to experiment with other cheeses like mozzarella, Parmesan, or provolone for a different flavor profile.
How can I make the crust flakier?
For an extra flaky crust, make sure your butter is cold when incorporating it into the dough. Chilling the dough before rolling it out also helps keep it tender.
What should I serve with this pie?
This pie pairs wonderfully with a side salad or roasted vegetables. For a more festive meal, serve it alongside garlic bread or roasted potatoes.
Summary
Italian Easter Pie combines a buttery, herb-infused crust with a savory filling of ricotta, fontina, Italian meats, and kale. It’s a delicious, make-ahead dish perfect for Easter or any holiday celebration.
