Italian Easter Pie Ricotta Salami (Printable version)

Savory Italian pie with ricotta, salami, and cheese in a tender pastry, perfect for festive gatherings.

# What You'll Need:

→ Pastry

01 - 2 1/2 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/2 teaspoon salt
04 - 2 large eggs
05 - 2-3 tablespoons cold water

→ Filling

06 - 2 cups whole-milk ricotta cheese, well drained
07 - 4 large eggs
08 - 1/2 cup heavy cream
09 - 1 cup grated Parmigiano-Reggiano cheese
10 - 1 1/2 cups diced Italian salami
11 - 1 cup shredded mozzarella cheese
12 - 1/4 cup chopped fresh parsley
13 - 1/2 teaspoon ground black pepper
14 - 1/4 teaspoon nutmeg
15 - 1/2 teaspoon salt

→ Assembly

16 - 1 egg, beaten for egg wash

# How to Make:

01 - Preheat oven to 375°F. Grease a 9-inch springform or deep pie pan with butter or cooking spray.
02 - In a large bowl, whisk together flour and salt. Cut in cold cubed butter until the mixture resembles coarse breadcrumbs.
03 - Add eggs and cold water gradually, mixing until a soft dough forms. Knead briefly until just combined, wrap in plastic wrap, and refrigerate for 20 minutes.
04 - Roll out two-thirds of the chilled pastry dough and line the prepared pan, allowing excess to overhang the edges.
05 - In a large bowl, combine drained ricotta, eggs, heavy cream, Parmigiano-Reggiano, mozzarella, parsley, salt, pepper, and nutmeg. Fold in diced salami until evenly distributed throughout.
06 - Pour the ricotta mixture into the pastry-lined pan and smooth the surface with a spatula.
07 - Roll out the remaining pastry and cut into strips. Arrange strips in a lattice pattern over the filling. Trim excess pastry and crimp the edges together.
08 - Brush the beaten egg over the lattice pattern and crimp edges using a pastry brush.
09 - Bake for 55-60 minutes until the crust is golden brown and the filling is set. If the crust browns too quickly, loosely tent edges with aluminum foil.
10 - Remove from oven and allow pie to cool for at least 30 minutes before slicing. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It looks like you spent all day in the kitchen, but the lattice work is easier than you think once you get the rhythm.
  • This pie tastes incredible at any temperature, which means you can make it ahead and still feel like a gracious host.
  • Every bite balances creamy, salty, and savory in ways that make people ask for your recipe before they're even done eating.
02 -
  • Drain your ricotta thoroughly the day before if you can, or press it in a fine mesh strainer for 15 minutes; watery ricotta is the number one reason this pie ends up more soup than pie.
  • That moment when the lattice strips are half-woven and look crooked is not a failure; it actually helps the pie cook more evenly and looks charmingly homemade rather than sterile.
03 -
  • If your kitchen is warm, chill your mixing bowl and the pastry dough even longer; cold dough is forgiving dough that behaves the way you want it to.
  • Don't skip the egg wash, as it creates that burnished golden finish that makes people believe you've been making Italian Easter pie your entire life.
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