Easter Meat Pie

Why You’ll Love This Recipe

I love this Easter Meat Pie because every slice is packed with a delicious combination of meat and cheese. Ricotta keeps the filling creamy, while mozzarella and Parmesan add richness and plenty of savory flavor.

I also like that I can prepare this pie ahead of time. In fact, I find the filling easier to slice after the baked pie has had enough time to rest and cool.

Another reason I enjoy this recipe is its flexibility. I can use different combinations of Italian meats and cheeses depending on what I have available or what my family prefers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust

• 2 prepared 9-inch pie crusts, homemade or store-bought
• 1 large egg, for egg wash
• 1 tablespoon water

For the Meat and Cheese Filling

• 15 ounces whole-milk ricotta cheese
• 3 large eggs
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 4 ounces provolone cheese, diced
• 4 ounces cooked ham, diced
• 4 ounces salami, diced
• 4 ounces pepperoni, chopped
• 4 ounces cooked Italian sausage, crumbled
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 2 tablespoons chopped fresh parsley

Directions

1. Prepare the Oven and Pie Dish

I preheat my oven to 375°F (190°C).

I lightly grease a 9-inch deep-dish pie plate and fit one of the pie crusts into the bottom. I gently press the pastry against the bottom and sides, leaving a little excess around the edge.

2. Prepare the Meats

If I’m using Italian sausage, I cook it thoroughly in a skillet and drain away any excess grease.

I dice the ham, salami, provolone, and pepperoni into relatively small pieces so I get a little of everything in each slice.

I let any freshly cooked meat cool slightly before adding it to the cheese filling.

3. Prepare the Ricotta Mixture

I add the ricotta and eggs to a large mixing bowl and stir until well combined.

I mix in the mozzarella, Parmesan, provolone, black pepper, garlic powder, oregano, and parsley.

4. Add the Meat

I fold the ham, salami, pepperoni, and cooked sausage into the ricotta mixture.

I stir gently until the meat and cheese are evenly distributed throughout the filling.

5. Fill the Pie

I spoon the filling into my prepared bottom crust and spread it into an even layer.

I avoid packing the mixture too firmly because I want the filling to remain tender rather than overly dense.

6. Add the Top Crust

I place the second pie crust over the filling.

I trim away excessive pastry, then pinch or crimp the top and bottom crusts together around the edge.

I cut several small slits in the top crust to allow steam to escape during baking.

7. Add the Egg Wash

I whisk one egg with 1 tablespoon of water.

I lightly brush the mixture over the top crust, which helps me create a shiny, golden finish.

8. Bake

I place the pie on a rimmed baking sheet and bake it for approximately 50–60 minutes.

I know it’s ready when the pastry is deeply golden and the filling is set in the center.

If the crust begins browning too quickly, I loosely cover the top or edges with aluminum foil.

9. Rest

I remove the Easter Meat Pie from the oven and let it rest for at least 30–45 minutes before slicing.

I find this step especially important because the cheese and egg filling needs time to firm up.

10. Serve

I cut the pie into wedges and serve it warm or at room temperature.

I often pair it with a simple green salad, roasted vegetables, or other Easter side dishes.

Servings and Timing

I make one 9-inch deep-dish Easter Meat Pie with this recipe and usually get about 8 generous servings.

• Prep time: 30 minutes
• Bake time: 50–60 minutes
• Resting time: 30–45 minutes
• Total time: about 1 hour 50 minutes
• Servings: 8

Variations

Traditional Italian Easter Meat Pie

I use a combination of cured Italian meats such as salami, prosciutto, capicola, and soppressata. I dice everything finely so the different flavors are distributed throughout the filling.

Sausage Easter Pie

I increase the amount of cooked Italian sausage and reduce some of the cured meats. I can use mild or spicy sausage depending on the flavor I want.

Extra Cheesy Easter Meat Pie

I add additional mozzarella and provolone or include another flavorful Italian cheese. I make sure I don’t add so much that the filling becomes excessively heavy or oily.

Spinach and Meat Easter Pie

I add cooked chopped spinach to the filling. I squeeze the spinach very thoroughly before using it so excess moisture doesn’t make my pie watery.

Crustless Easter Meat Pie

When I want to skip the pastry, I grease a deep pie dish and bake the meat, cheese, and egg filling directly in it. I adjust the baking time and begin checking the center earlier.

Storage/Reheating

I let leftover Easter Meat Pie cool before transferring it to an airtight container or wrapping the pie dish tightly.

Because the filling contains meat, eggs, and several cheeses, I refrigerate leftovers promptly and keep them for up to 3–4 days.

To reheat individual slices, I prefer using a 325°F (165°C) oven until the filling is hot. This method helps me restore some of the crispness to the pastry.

I can also microwave individual slices, although the crust becomes softer.

For longer storage, I can freeze cooled slices for up to 2–3 months. I wrap each slice tightly and place it in a freezer-safe container. I thaw frozen portions overnight in the refrigerator before reheating.

FAQs

What is Easter Meat Pie?

I make Easter Meat Pie as a savory Italian-inspired holiday pie filled with eggs, ricotta and other cheeses, plus a generous assortment of meats. Different families and regions have their own versions, so I often see variations in both the crust and filling.

What meats can I put in Easter Meat Pie?

I like combining ham, salami, pepperoni, Italian sausage, prosciutto, capicola, or soppressata. I can use several varieties together or keep the filling simpler with only two or three meats.

Can I make Easter Meat Pie ahead of time?

Yes. I can bake the pie a day ahead, let it cool, and refrigerate it. I serve it at room temperature or gently reheat it in the oven before serving.

Why does Easter Meat Pie need to rest before slicing?

I let the pie rest because the hot cheese-and-egg filling is softer immediately after baking. As it cools slightly, the filling firms up, which helps me cut cleaner slices that hold together.

Can I freeze Easter Meat Pie?

Yes. I prefer freezing individual baked slices because they’re easier for me to thaw and reheat. I wrap them tightly, freeze them in a suitable container, and thaw them overnight in the refrigerator before warming.

Conclusion

Easter Meat Pie is one of my favorite savory dishes for an Easter table because it’s hearty, flavorful, and easy to prepare ahead. I love the combination of flaky pastry, creamy ricotta, melted cheese, and salty Italian meats in every slice.

Easter Meat Pie

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Easter Meat Pie is a hearty Italian-inspired savory pie filled with creamy ricotta, melted cheeses, eggs, and an assortment of flavorful meats inside a flaky double crust. It makes a substantial centerpiece for Easter brunch, lunch, or dinner.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 50–60 minutes
• Total Time: 1 hour 50 minutes
• Yield: 8 servings
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American
• Diet: Low Calorie

Ingredients

• 2 prepared 9-inch pie crusts, homemade or store-bought
• 1 large egg, for egg wash
• 1 tablespoon water
• 15 ounces whole-milk ricotta cheese
• 3 large eggs
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 4 ounces provolone cheese, diced
• 4 ounces cooked ham, diced
• 4 ounces salami, diced
• 4 ounces pepperoni, chopped
• 4 ounces cooked Italian sausage, crumbled
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 2 tablespoons chopped fresh parsley

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9-inch deep-dish pie plate and fit one pie crust into the bottom, gently pressing it against the bottom and sides.
2. If necessary, cook the Italian sausage thoroughly in a skillet and drain excess grease. Dice the ham, salami, provolone, and pepperoni into small pieces. Let freshly cooked meat cool slightly.
3. Combine the ricotta and 3 eggs in a large mixing bowl. Stir until well combined.
4. Add the mozzarella, Parmesan, provolone, black pepper, garlic powder, oregano, and parsley and mix until evenly distributed.
5. Fold the ham, salami, pepperoni, and cooked Italian sausage into the ricotta mixture.
6. Spoon the filling into the prepared bottom crust and spread it evenly without packing it too firmly.
7. Place the second pie crust over the filling. Trim excess pastry and crimp the top and bottom crusts together. Cut several small slits in the top to allow steam to escape.
8. Whisk the remaining egg with 1 tablespoon water and lightly brush the egg wash over the top crust.
9. Place the pie on a rimmed baking sheet and bake for 50–60 minutes, until the pastry is deeply golden and the filling is set in the center. Loosely cover the top or edges with foil if the crust browns too quickly.
10. Remove the pie from the oven and let it rest for at least 30–45 minutes so the cheese and egg filling can firm up.
11. Cut into wedges and serve warm or at room temperature.

Notes

• Drain excess grease from cooked sausage and allow hot meats to cool slightly before adding them to the filling.
• The 30–45 minute resting period is important for a firm filling and clean slices.
• For a more traditional Italian-style variation, use cured meats such as prosciutto, capicola, soppressata, or salami.
• For a sausage-focused version, increase the cooked Italian sausage and reduce the amount of cured meat.
• Cooked spinach can be added, but squeeze it thoroughly to remove excess moisture before mixing it into the filling.
• For a crustless version, thoroughly grease a deep pie dish and bake the filling directly in the dish, checking for doneness earlier.
• Serve with a green salad or roasted vegetables for a complete meal.
• Refrigerate leftovers promptly in an airtight container for up to 3–4 days.
• Reheat slices in a 325°F (165°C) oven to help restore the crisp pastry.
• Freeze cooled individual slices for up to 2–3 months and thaw overnight in the refrigerator before reheating.

Nutrition

• Serving Size: 1 slice
• Calories: 690 kcal
• Sugar: 3 g
• Sodium: 1580 mg
• Fat: 48 g
• Saturated Fat: 22 g
• Unsaturated Fat: 21 g
• Trans Fat: 1 g
• Carbohydrates: 28 g
• Fiber: 1 g
• Protein: 37 g
• Cholesterol: 190 mg