Italian Easter Pie
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A traditional Italian Easter pie with a buttery pastry crust filled with ricotta, eggs, cured meats, and cheese. Rich, savory, and indulgent. Traditionally eaten at Easter but welcome year-round.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2⅓ cups all purpose flour
- ½ cup butter (softened)
- 1-2 pinches salt (if using unsalted butter then add ¼ teaspoon)
- 1½ tablespoons parmigiano (freshly grated)
- 2 large eggs (room temperature)
- 1 cup ricotta cheese (drain for 30-60 minutes)
- 3 large eggs (room temperature)
- 5 tablespoons freshly grated parmigiano
- 2 tablespoons pecorino Romano
- 2 dashes black pepper
- ¾ cup salami (cubed or cut into squares)
- ⅓-½ cup pancetta (cubed)
- ¾ cup cooked ham (cubed)
- 1 cup provolone cheese (cubed)
At a glance
PER SERVING · TIME 130M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 40m
- Sodium
- 855mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 327mg
- Calcium
- 348mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 855MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.