Italian Easter Pie Ricotta Salami (Printable Version)

A savory Italian pie featuring creamy ricotta, salami, cheese, and a tender, golden pastry crust.

# List of Ingredients:

→ 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 - 2-3 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

→ Finishing

16 - 1 egg, beaten for egg wash

# Directions:

01 - Preheat oven to 375°F. Grease a 9-inch springform or deep pie pan.
02 - Combine flour and salt in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Add eggs and enough cold water to form a soft dough. Knead briefly, wrap in plastic, and chill for 20 minutes.
03 - Roll out two-thirds of the pastry and line the prepared pan, allowing excess to overhang.
04 - In a large bowl, combine ricotta, eggs, heavy cream, Parmigiano-Reggiano, mozzarella, parsley, salt, pepper, and nutmeg. Stir in diced salami until evenly distributed.
05 - Pour filling into the pastry-lined pan and smooth the top.
06 - Roll out remaining pastry and cut into strips. Arrange strips in a lattice pattern over the filling. Trim and crimp edges.
07 - Brush lattice and edges with beaten egg.
08 - Bake for 55-60 minutes, or until golden and set. If the crust browns too quickly, cover edges loosely with foil.
09 - Cool for at least 30 minutes before slicing. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It's a showstopper that looks far more complicated than it actually is, and people always seem amazed when you tell them you made it yourself.
  • The combination of creamy ricotta, salty salami, and sharp Parmigiano creates this perfect balance where you can't quite pinpoint what makes it so addictive.
  • Leftovers are genuinely better the next day, making it ideal for meal planning or casual entertaining.
02 -
  • Drain your ricotta thoroughly before using it, because excess moisture is the quickest way to end up with a watery, disappointing filling that won't set properly.
  • Don't skip chilling the pastry dough, as cold butter and cold dough are what create that tender, flaky texture that makes people ask for your secret.
  • The filling will seem a bit loose before it bakes, but trust the process because the eggs and cream set up beautifully in the oven's heat.
03 -
  • Keep your pastry ingredients and tools cold throughout the process, chilling them in the freezer for five minutes if your kitchen is warm, because this single habit transforms the texture completely.
  • Taste your filling mixture before it goes into the oven and adjust the salt and pepper to your preference, since it's impossible to adjust seasoning after baking.
Go Back