Easter Meat Pie
Easter Meat Pie layers rich ricotta and eggs with a hearty mix of ham, Genoa salami, prosciutto, and gooey mozzarella, all tucked into flaky double crusts. Savory, peppery, and cheesy in every slice, it’s a celebratory centerpiece perfect for holiday brunches or spring gatherings, served warm or at room temperature.
- Prep45 mins
- Cook1 hr
- Serves12
- DifficultyMedium
- 1
Preheat the oven to 325 degrees F (165 degrees C).
- 2
Put the ricotta in a large mixing bowl. Beat in the eggs one at a time with an electric mixer on low speed. Stir in the ham, salami, mozzarella, and prosciutto until evenly combined.
- 3
Line the bottoms and sides of two 9-inch pans with pie crusts. Divide the ricotta mixture between the pans. Sprinkle Parmesan cheese over each pie, then cover the filling with the remaining pie crusts. Crimp the edges and cut several slits in the top crust to let steam escape.
- 4
Bake in the preheated oven until the crust is golden brown, about 1 hour. Cool the pies on wire racks.
- Calories 587.57 kcal High
- Protein 26.37 g Good Source
- Carbs 39.38 g Moderate
- Total Fat 36.97 g High
- Saturated Fat 17.73 g High
- Trans Fat 0.25 g High
- Cholesterol 190.21 mg High
- Sodium 1403.27 mg High
- Fiber 0.13 g Low Source
- Sugar 2.06 g Low Source
- Added Sugar 0.35 g Low Source
- Calcium 287.98 mg Good Source
- Iron 2.66 mg Moderate
- Potassium 229.64 mg Low Source
- Vitamin A 248.48 mcg_rae Good Source
- Vitamin C 1.26 mg Low Source
- Vitamin D 1.66 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten