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Easter Meat Pie

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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.

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

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

Find it online: https://thefamilycooking.com/easter-meat-pie/