Description
A traditional Italian-style Easter Meat Pie featuring a buttery, flaky crust filled with creamy ricotta, savory ham, salami, bacon, and melted mozzarella — perfect for spring celebrations.
Ingredients
Units
Scale
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 1 cup unsalted butter, frozen and diced
- 1/2 cup ice water
- 32 ounces whole milk ricotta cheese
- 6 large eggs
- 16 ounces diced ham
- 8 ounces salami, chopped into quarters
- 8 ounces bacon, cooked and chopped
- 2 cups mozzarella cheese, shredded
- 1/4 teaspoon ground nutmeg
- 1 large egg (for topping)
- 1 tablespoon water
Instructions
- Preheat oven to 375°F (190°C). Grease and lightly flour a deep pie dish.
- In a bowl, combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough forms. Divide into two discs, wrap, and chill for 30 minutes.
- Roll one dough disc to fit the bottom and sides of the pie dish. Set aside.
- In a large bowl, mix ricotta, eggs, ham, salami, bacon, mozzarella, and nutmeg until smooth and well combined.
- Pour filling into the crust and spread evenly.
- Roll out remaining dough to form the top crust. Place over filling, trim excess, and crimp edges to seal. Cut small slits for steam.
- Whisk egg with 1 tablespoon water and brush over top crust for shine.
- Bake for 50–60 minutes, or until golden brown and set. Let cool at least 20 minutes before slicing.
Notes
- Drain ricotta if it’s too wet to avoid a soggy crust.
- Cool before slicing for cleaner servings.
- Reheat leftovers in the oven for best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 2g
- Sodium: 890mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 200mg