Italian Easter Pie | Price Chopper Cooking How-To
Italian Easter Pie
Prep: 35 minutes plus chilling and cooling Bake: 1 hour 30 minutes Serves: 10
Pastry Crust
3 cups all-purpose flour plus additional for dusting
1 tablespoon chopped fresh oregano
2 teaspoons fresh ground black pepper
½ cup unsalted butter, cut into pieces
2 large eggs
Pie Filling
Nonstick cooking spray
2 teaspoons olive oil
1 medium yellow onion, chopped
1 package (16 ounces) sweet Italian sausage, crumbled
6 large eggs
1 container (16 ounces) whole milk ricotta cheese
8 ounces fontina cheese, shredded
1 cup drained roasted red peppers, patted dry
1 cup chopped kale
½ pound thinly sliced Italian cured meats such as hot capicola, prosciutto, salami and/or
soppressata
1. Prepare Pastry Crust: In food processor with knife blade attached, pulse flour, oregano and pepper until combined. Scatter butter over flour mixture; pulse until butter is cut into the flour and it resembles pea-sized crumbs. Add eggs and pulse to combine; add ½ cup warm water, 1 tablespoon at a time, pulsing after each addition until mixture holds together. Transfer dough to work surface; knead 5 minutes and shape into 2 equal-sized disks. Wrap disks with plastic wrap; refrigerate at least 1 hour or up to 1 day ahead.
2. Prepare Pie Filling: Adjust oven rack to middle position. Preheat oven to 375°. Spray 9-inch springform pan with cooking spray. Heat oil in large skillet over medium-high heat; add onion and cook 3 minutes, stirring frequently. Add sausage; cook 8 minutes or until browned, stirring occasionally. Transfer sausage and onion to plate; cool completely.
3. In large bowl, whisk eggs; reserve 1 tablespoon egg. Stir in ricotta cheese, fontina cheese, red peppers, kale and onion mixture.
4. Lightly dust work surface and rolling pin with flour. Unwrap 1 dough disk; roll into 16-inch circle. Leaving 1-inch overhang, gently press dough onto bottom and sides of pan. Layer half the sliced meats in bottom of pan over dough; add egg-mixture, then layer remaining sliced meats over top.
5. Roll out remaining dough disk into 12-inch circle; carefully place over filling. With scissors, leaving a ¾-inch overhang, trim edges of dough. Fold excess top crust under bottom crust and flute to seal. Brush top of pie with reserved 1 tablespoon egg; with paring knife, cut 4 (1-inch) vents in top crust.
6. Bake pie 1 hour or until crust is golden brown. Reduce oven temperature to 300°; tent pie with aluminum foil and bake 30 minutes or until internal temperature reaches 160°. Cool pie completely on wire rack; remove springform pan and refrigerate at least 3 hours before serving.
Approximate nutritional values per serving: 597 Calories, 34g Fat (17g Saturated), 244mg Cholesterol, 1071mg Sodium, 38g Carbohydrates, 2g Fiber, 2g Sugars, 30g Protein
Italian Savory Easter Pie / Pasqualina
Italian Savory Easter Pie / Pasqualina
This Italian Easter Pie, made with Puff Pastry, is filled with spinach, ricotta cheese and eggs. It is so easy to make and is Perfect for Easter.
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How to Make Ricotta Pie
This recipe for a Lattice Topped Ricotta Pie can easily be prepared in advance until ready to be served. Perfect for an Italian Easter celebration.
#ricottapie #ricottacheeserecipe
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Authentic Italian Easter Ricotta Pie
#ad This traditional Italian Easter Pie is creamy, rich and decadent.Made with Galbani Double Cream Ricotta and loaded with mini chocolate chips and candied citrus, this luscious ricotta pie is the best! #Galbani @galbanicheese @thegoodstuff
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How to Make an Italian Easter Pie!
How to make an Italian Easter Pie! It's so easy! This is a Neopolitan area family recipe made with eggs, prosciutto, hard salame and Parmesan and mozzarella cheeses! It's so good and easy-to-make for any time of year!
Easy and delicious Pizzagaina (Easter pie)
It’s that time of year when several meats and cheeses come together into a orchestra of flavors baked into a golden brown crust! Pizzagaina is traditionally served during the Easter holiday in an Italian household! It is good served hot or cold and it is especially good for those 3 AM trips to the fridge for a bit of something to nibble on! There are as many variations to this as with any family recipe and none of them are wrong! This is just mine that I want to share with you! Please enjoy!
Pizzagaina
INGREDIENTS
Crust
4 cups of flour
2 tablespoons of sugar
1/2 teaspoon of black pepper
1 stick of butter
3 eggs
½ cup heavy cream
Filling
1 lb of ricotta cheese
1/2 cup of grated pecorino Romano cheese
10 large eggs
½ cup shredded mozzarella cheese
Note: all below need to be cut up in ½ pieces.
1/4 lbs fontina cheese
1/4 lbs provolone cheese
1/4 lbs prosciutto
1/2 lbs boiled or baked ham
1/4 lbs pepperoni
1/4 lbs capicola
1/4 lbs sopressada
DIRECTIONS
Preparing the Crust
The crust on pizza gaina is a savory one. Start off by putting the stick of butter in a large bowl, mixing in the sugar. Use a mixer to make sure it’s mixed well. Add the pepper, and then slowly mix in the eggs and heavy cream. Finally, gradually mix in the flour bringing the crust to a nice consistency. Finish off by kneading the dough with your hands into a nice large ball. Break the ball into 2 pieces: one for the bottom crust and one for the top crust. About ⅓ for top crust.
Take the first ball and roll it out with a rolling pin on a counter or chopping block.
Roll it out to about a quarter inch thick. You will be using a 9 inch springform pan, so make sure you have enough to cover the bottom and up the sides of the pan. Transfer the crust over to the pan. Next, pinch the crust up the side of the pan, making sure it covers all the edges of the pan. Use extra crust from the ball if you need to fill in any gaps. Once completed, set aside.
Making the Filling
Get a large bowl and add the ricotta cheese and 10 eggs Mix the two together with a mixer, and then add in the percorino romano cheese. Once mixed thoroughly, add the fontina, provolone, mozzarella, prosciutto, ham, and pepperroni (or other meats). Use a wooden spoon to mix the meats in. Once mixed, pour the filling into the pie shell. Smooth out the filling on top with the spoon.
Adding the Crust Top
Take the other ball of dough, and roll it out in the same way as the crust bottom. Transfer the rolled out dough to the top of the pie, fully covering the filling. Use your hands to mold the pie top to meet the pie bottom, ensuring it sealed (if it’s not sealed, you will have the cheeses ooze out of the sides, which is not something you want). Use a fork to press the seams down. Once completed, cut a couple of small “breathing” slices on top through the crust.
Place in the oven for 60 minutes at 375 degrees then lower the temperature to 325 until the internal temperature is about high 140s to 150 the fully set the custard.
Place on a cooling rack and allow to cool and fully set before removing the springform. For best results cool overnight in the refrigerator.
Slice and enjoy cold or warmed.
Mangia!!
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