Italian Easter Pie Ricotta Salami (Printable View)

Savory Italian pie filled with ricotta, salami, cheeses, and fresh herbs in a crisp pastry crust.

# 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

→ Finishing

16 - 1 large egg, beaten for egg wash

# How To Make It:

01 - Preheat oven to 375°F. Lightly grease a 9-inch springform or deep pie pan with butter or cooking spray.
02 - In a large mixing bowl, combine flour and salt. Cut in cold cubed butter until the mixture resembles coarse breadcrumbs. Add eggs and cold water gradually until a soft dough forms. Knead briefly, wrap in plastic wrap, and refrigerate for 20 minutes.
03 - Roll out two-thirds of the chilled pastry to approximately 1/8-inch thickness. Transfer to the prepared pan, allowing excess pastry to hang over the edges.
04 - In a large bowl, combine drained ricotta cheese, 4 eggs, heavy cream, Parmigiano-Reggiano, mozzarella, fresh parsley, salt, pepper, and nutmeg. Mix thoroughly, then fold in diced salami until evenly distributed.
05 - Pour the ricotta mixture into the pastry-lined pan, spreading evenly and smoothing the top surface.
06 - Roll out remaining pastry and cut into strips approximately 1/2-inch wide. Arrange strips in a crisscross lattice pattern over the filling. Trim excess pastry and crimp the edges with a fork to seal.
07 - Brush the lattice strips and crimped edges generously with beaten egg to create a golden finish.
08 - Bake for 55-60 minutes until the crust is golden brown and the filling is set. If edges brown too quickly, cover loosely with aluminum foil for the remaining baking time.
09 - Remove from oven and allow to cool for at least 30 minutes before slicing. Serve warm or at room temperature.

# Best Practices:

01 -
  • It tastes impressive enough for Easter dinner but comes together faster than you'd expect, giving you time to actually enjoy your guests instead of being stuck in the kitchen.
  • The combination of creamy ricotta, salty salami, and buttery pastry hits every flavor note at once, making it the kind of dish people ask for by name next year.
02 -
  • Drain your ricotta cheese thoroughly by wrapping it in cheesecloth and letting it sit over a bowl for at least 15 minutes—this single step is the difference between a creamy, sliceable pie and a watery disappointment.
  • Keep everything cold when making the pastry crust, from the butter to the water to your hands if you can manage it, because temperature control is what separates tender pastry from tough, dense crust.
03 -
  • If your pastry tears while you're rolling or lining the pan, don't panic—gather the scraps, knead them together, and patch the tear with a small piece; nobody will ever detect this small repair.
  • The lattice pattern is visually stunning, but if you prefer, you can use a full pastry top instead; just poke a few vents so steam can escape and the filling won't steam the crust soggy.
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