Italian Easter Pie ___

Italian Easter Pie


For the Pie:

  • 3 pounds fresh or frozen pizza dough
  • 4 pounds Ricotta whole milk cheese
  • 1 pound shredded mozzarella cheese
  • 5 ounces shredded parmigiano or romano cheese
  • 3 fresh eggs
  • 12 sliced hard boiled eggs
  • 0.75 pound cooked ham
  • 0.75 pound sweet capocollo
  • 2 thinly sliced sopressata
  • salt and pepper


Italian Easter Pie

Recipe as written by Mary Pascuzzi, 1994

This recipe is for 3 pies.

Use 3 lbs. fresh or frozen bread or pizza dough for crusts

Cover dough with smooth towel when rising

When rising, rub oil on the dough so it will not crack when stretching.

After rising, divide and roll into 6 pieces, 3 tops and 3 bottoms

Create Ricotta cheese filling:

  1. Mix 4lbs. Ricotta whole milk cheese with 2 eggs, 1lb. shredded Mozzarella, 5 oz. shredded parmigiano or romano cheese, add salt and pepper

Meat Ingredients:

  1. 3/4 lb. cooked ham, 3/4 lb. sweet capocollo, 2 thinly sliced sopressata,1 dozen hard boiled eggs, sliced

Making pies:

  1. Grease and flour pie plates and add bottom layer of dough
  2. Cover bottom dough with one layer of ham
  3. ( be sure to cover bottom as the ham layer keeps the moisture away from the bottom crust.)
  4. Spread a layer of ricotta cheese mix
  5. Cover cheese mix with a layer of boiled eggs
  6. Add one layer of sopressata over the eggs
  7. Cover sopressata with another layer of ricotta cheese mix
  8. Add another layer of the sliced boiled eggs
  9. Add one layer of sopressata over the eggs
  10. Finish the filling with one layer of capocollo
  11. Cover with the top pie crust, puncture top to remove steam
  12. Bake at 350F for 45 minutes, with 10 minutes to go, brush top of pie with beaten egg.