Italian Easter Pie


Comments 315 comments   


Pastry (bottom crust and top) personally I like the refrigerated unroll type.
16 oz. Ricotta cheese or for a lighter 2% cottage cheese
1/4 pound pepperoni or salami cut in small pieces.
1/4 pound virgin ham also sliced in sm pieces
2 tbsp. grated Parmesan cheese
1 egg, slightly beaten
1/4 tsp salt
1/4 tsp. pepper
2 hard boiled eggs, sliced
1 egg white


Mix Ricotta, pepperoni, Parmesan cheese, egg, salt and pepper; spread in pastry lined pie plate. Top with half of the ham, egg slices and then remaining ham in layers.

Cover with top crust, trim overhanging edge of pastry 1 inch from edge of plate and flute edge and decorate. Brush top with egg white. Bake until top is golden brown, at least 30 minutes. Let stand 15 minutes before serving.

Submitted by Nicky from Kansas


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