Italian Easter Pie Ricotta Salami (Print View)

A savory Italian pie packed with creamy ricotta, salami, and cheeses, enclosed in a flaky 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 egg, beaten for egg wash

# Directions:

01 - Preheat oven to 375°F. Grease a 9-inch springform or deep pie pan with butter or cooking spray.
02 - In a large bowl, combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Add eggs and cold water gradually until soft dough forms. Knead briefly, wrap in plastic wrap, and refrigerate for 20 minutes.
03 - Roll out two-thirds of chilled pastry to 1/8-inch thickness. Line prepared pan with pastry, allowing excess to overhang edges.
04 - In a large bowl, combine drained ricotta, eggs, heavy cream, Parmigiano-Reggiano, mozzarella, parsley, salt, pepper, and nutmeg. Fold in diced salami until evenly distributed throughout mixture.
05 - Pour ricotta mixture into pastry-lined pan and smooth top surface with spatula.
06 - Roll out remaining pastry and cut into 1/2-inch wide strips. Arrange strips in lattice pattern over filling. Trim excess pastry and crimp edges with fork.
07 - Brush lattice pattern and crimped edges with beaten egg for golden finish.
08 - Bake for 55-60 minutes until golden brown and filling is set. If crust edges brown too quickly, loosely cover with aluminum foil halfway through baking.
09 - Remove from oven and cool for minimum 30 minutes before slicing. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It's the kind of dish that makes you feel like you've accomplished something real, without demanding hours of fussy technique.
  • Leftovers taste just as wonderful cold the next day, sliced and eaten standing at the kitchen counter with your hands.
  • Everyone at the table suddenly becomes animated when they taste the salty salami peeking through the creamy filling.
02 -
  • Don't skip draining your ricotta, I learned this the hard way when my first pie turned into a swampy mess that never quite set properly.
  • The filling will seem almost too loose before it bakes, but the eggs and heat work together to transform it into something with a custard-like set that holds together beautifully when you slice it.
03 -
  • A springform pan is genuinely easier for this pie because you can remove the sides before slicing, making beautiful, clean cuts that impress people.
  • Keep your lattice strips in the refrigerator while you're assembling everything else, cold dough is much easier to work with and handles the weaving better.
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