Description
A rich and traditional Italian Easter Pie featuring a flaky golden crust filled with creamy ricotta, savory cured meats, grated parmesan, and whole hard boiled eggs baked inside for a beautiful layered presentation.
Ingredients
Scale
- 3 cups all purpose flour
- 1 cup unsalted butter, cold and cubed
- 8 large eggs, divided (4 for filling, 4 hard boiled)
- 3 cups whole milk ricotta cheese, well drained
- 2 cups diced Italian cured meats such as salami and prosciutto
- 1 cup grated parmesan cheese
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons olive oil
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In a large bowl, mix drained ricotta, 4 raw eggs, grated parmesan cheese, diced cured meats, black pepper, and salt until fully combined.
- In a separate bowl, combine all purpose flour and cold cubed butter. Work the butter into the flour until crumbly.
- Add 2 raw eggs to the flour mixture and mix until a dough forms. Divide the dough into two portions.
- Roll out one portion and line a greased 9 inch springform pan or deep pie dish.
- Spoon half of the ricotta filling into the crust. Arrange the peeled hard boiled eggs evenly over the filling.
- Cover with the remaining ricotta mixture.
- Roll out the second portion of dough and place over the top. Seal the edges and brush lightly with olive oil.
- Bake for 60 to 70 minutes until the crust is golden brown and the center is set.
- Allow the pie to cool for at least 1 hour before slicing and serving.
Notes
- Drain ricotta overnight for the best thick texture.
- Allow the pie to rest before slicing to keep layers intact.
- Store covered in the refrigerator for up to 4 days.
- The pie can be frozen tightly wrapped for up to 1 month.
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 3g
- Sodium: 820mg
- Fat: 38g
- Saturated Fat: 19g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 240mg