Italian Easter Pie Ricotta Salami (Printable)

A savory Italian pie with creamy ricotta, salami, mozzarella, and tender pastry crust perfect for brunch or festive meals.

# 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 to 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

→ Finish

16 - 1 egg, beaten for egg wash

# How To Make It:

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 breadcrumbs. Add eggs and cold water gradually to form a soft dough. Knead briefly, wrap in plastic wrap, and refrigerate for 20 minutes.
03 - Roll out two-thirds of the pastry to fit the prepared pan, allowing excess dough to overhang the edges slightly.
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.
05 - Pour the ricotta filling into the pastry-lined pan and smooth the surface with a spatula.
06 - Roll out remaining pastry and cut into even strips. Arrange strips in a lattice pattern over the filling. Trim excess dough and crimp the edges to seal.
07 - Brush the lattice strips and crimped edges generously with beaten egg to achieve a golden finish.
08 - Bake for 55 to 60 minutes until the crust is golden brown and the filling is set. If edges brown too quickly, loosely cover with aluminum foil.
09 - Remove from oven and cool for at least 30 minutes before slicing. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It tastes sophisticated and special but doesn't demand stress or fussy techniques in the kitchen.
  • The pastry stays tender and buttery, while the filling stays silky and rich without being heavy.
  • You can make it ahead and serve it warm or room temperature, which means less last minute panic before guests arrive.
02 -
  • Drain your ricotta thoroughly or the filling will be watery and won't set properly, no matter how long you bake it.
  • Keep your pastry ingredients cold and handle the dough minimally, since warmth and overworking create a tough crust instead of a tender one.
03 -
  • If the crust edges brown too quickly while baking, loosely cover them with foil to protect them while the center continues cooking.
  • Make the pastry dough a day ahead and refrigerate overnight, which actually improves the flavor and makes rolling it out easier and less temperamental.
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