Italian Easter Meat And Cheese Pie Recipe

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Italian Easter Meat And Cheese Pie
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  1. Mix and knead together all of the dough ingredients–by hand, in a mixer, or in a bread machine–till you’ve made a soft, smooth dough. Place the dough in a lightly greased bowl, cover, and allow it to rise for 1 to 2 hours, till it’s doubled in bulk.
  2. While the dough is rising, make the filling. Stir together the eggs, ricotta, mozzarella, Parmesan, salt, and pepper. Stir in the ham, salami, and pepperoni. Divide the filling in half (each about 4 1/2 cups, about 2 1/2 pounds), and refrigerate. Preheat the oven to 325°F. Get out two 9” pie pans.
  3. Gently deflate the dough, and divide it into four pieces. Two of the pieces will be bottom crusts, and should be just slightly larger than the other two pieces. Place one of the larger pieces of dough on a lightly greased silicone rolling mat, or lightly greased work surface. Roll it into a circle that’s about 16” in diameter; go away for 5 minutes, then come back; the circle will probably have shrunk. Roll it out again, and drape it into the pie plate, anchoring the edges to the pan by folding them underneath the rim; you don’t want it shrinking down the sides of the pan while you’re rolling the other crust. Roll one of the smaller pieces of dough the same way you did the larger, giving it time to shrink and then rolling again, if necessary
  4. Line the bottom crust with half the prosciutto slices. Spoon half the filing on top. Drape the top crust over the filling, and bring the edge of the bottom crust up over the edge of the top crust, sealing the two together and smoothing them as best you can. Cut a 1” circle in the center of the top crust, to allow steam to escape. Make another pie with the remaining dough and filling.
  5. Place both pies on a large, parchment-lined baking sheet; if you don’t have a big enough sheet, use two. The baking sheet makes it easier to transport pies in and out of the oven, and parchment will catch any spills.
  6. Bake the pies for 80 minutes, until they’re a light golden brown. Five minutes before the end of the baking time, remove them from the oven, brush or spray with olive oil, and return to the oven; this will give the crust a nice glow. Remove the pies from the oven, and let them rest for at least 1 hour (preferably 2 hours) before cutting. Serve warm, or at room temperature
  7. .......................................................................................................................
  8. Don’t serve till Easter Saturday! Refrigerate any leftovers.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 459.87 Kcal (1925 kJ)
Calories from fat 273.89 Kcal
% Daily Value*
Total Fat 30.43g 47%
Cholesterol 176.71mg 59%
Sodium 1904.88mg 79%
Potassium 334.09mg 7%
Total Carbs 16.31g 5%
Sugars 4.86g 19%
Dietary Fiber 0.47g 2%
Protein 33.06g 66%
Vitamin C 0.2mg 0%
Vitamin A 377.9mg 12597%
Iron 1.1mg 6%
Calcium 436.2mg 44%
Amount Per 100 g
Calories 218.69 Kcal (916 kJ)
Calories from fat 130.25 Kcal
% Daily Value*
Total Fat 14.47g 47%
Cholesterol 84.03mg 59%
Sodium 905.86mg 79%
Potassium 158.88mg 7%
Total Carbs 7.76g 5%
Sugars 2.31g 19%
Dietary Fiber 0.22g 2%
Protein 15.72g 66%
Vitamin C 0.1mg 0%
Vitamin A 179.7mg 12597%
Iron 0.5mg 6%
Calcium 207.4mg 44%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.6
  • 13

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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