Pastiera Napoletana - Pastiera di Grano - Easter Wheat Pie

Pastiera Napoletana or Pastiera di Grano (Easter Wheat Pie) is a Neapolitan  Easter tradition that cannot be missed! 

PS: This Video Recipe is also available on the Cooking with Nonna TV Channels available on: Roku TV, Apple TV, Amazon Fire and Android.


For 2 Batch(es)

For the Dough:

  • 2 1/2 cups all purpose flour
  • 1/2 cup sugar
  • 3 large eggs
  • 2 1/2 tablespoons Crisco
  • pinch of salt
  • 1 lemon, zest only

For the Filling:

  • 1 1/2 pounds ricotta
  • 1/4 pound hulled wheat (from soft wheat)
  • 1 cup sugar
  • 4 large eggs, separated
  • 1 tablespoon vanilla extract
  • 1 teaspoon orange extract
  • 1/2 cup citron or candied fruit (optional)
  • 1/4 teaspoon cinnamon (optional)
  • 1/4 teaspoon cinnamon (optional)


March 19th is

St. Joseph's Day!!!

Get your Complete

St. Joseph Box



  1. For the Crust:
    1. Arrange flour in a circle on your work surface. In the center, add the eggs, sugar, Crisco, salt and lemon zest.
    2. Mix together by hand until firm. Shape into a ball, wrap in plastic wrap and store in the fridge for later use.
  2. For the Filling:
    1. The wheat should be rinsed with water and placed in a pot with enough cold water to cover it by 1 inch.  Cook over medium heat, stirring occasionally, for about 30 - 40 minutes until tender.  Drain and let it cool for use in the recipe. Alternatively you can use an entire  jar of Grano Cotto. Available HERE!
    2. In a large bowl, beat eggs yolks only.  Set aside egg whites in a separate bowl for later. Add ricotta, wheat and sugar to beaten egg yolks and mix everything until well incorporated.  Add the vanilla, orange extract, cinnamon and citron and mix well.  Beat egg whites until fluffy and foamy and fold into the ricotta mixture.
    3. Preheat oven to 350 degrees. Grease two 9" x 1.5" baking pans with Crisco and set aside.
    4. Cut a piece of the dough, according to the size of the pan, and roll it out with a rolling pin.  The dough should not be too thick.  Lay dough into the greased baking pan. Fill the pan with the ricotta mixture. 
    5. For the top crust: cut another smaller piece of dough and roll very thin.  Cut this into strips and place across the top of pie, in a crisscross pattern. Press the ends together with the dough edge from pan.
    6. Bake at 350 degrees for about 1 hour and 15 minutes, or until crust is golden brown.




Saturday, 23 January 2021
My Nana Vozella-Minichiello used to make this pie and two others (Ricotta Pie and Pizza Rustica) eve...
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Wednesday, 18 November 2020
Hi Rosella, I was about to make this when I realised that the ingredients listing in your book were ...
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Saturday, 20 April 2019
Hello! Im gettting ready to prepare my Pastiera amd i noticed the video shows cinnamon being added b...
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- Lscotti
Wednesday, 17 April 2019
I made this today; the dough gave me a little trouble in that it was a little too dry; I added a sma...
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- ladyarwen3
Thursday, 14 December 2017
Everyone loved it except a few did not like the chewy citron and wheat berries. Were the citron and ...
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- MelP
Thursday, 14 December 2017
Everyone loved it except a few did not like the chewy citron and wheat berries. Were the citron and ...
See Full Review >>
Thursday, 14 December 2017
That is the texture of Pastiera. No, they are not supposed to dissolve! - rossella rago