Italian Easter Pie
A rustic Italian Easter pie filled with pepperoni, sweet and spicy capicola, ricotta, and mozzarella cheese for a special savory treat.
1 hr 15 min
easy
16
529kcal
calories
23g
carbohydrates
40g
fat
2g
fiber
19g
protein
804mg
sodium
0g
sugar
Ingredients
4 unbaked 23 cm pie crusts, divided
2 (16 ounce) containers whole-milk ricotta cheese
250 g shredded mozzarella cheese
2 large eggs
225 g sweet capicola (coppa)
225 g hot capicola (coppa)
115 g pepperoni
1 large egg white, slightly beaten
Directions
Step 1
Preheat the oven to 190°C.
Step 2
Press 1 pie crust into the bottom of each of two 23 cm pie dishes and set aside.
Step 3
In a large bowl, combine ricotta cheese, mozzarella cheese, and eggs until well mixed. Roughly chop the sweet capicola, hot capicola, and pepperoni, then fold them into the cheese mixture. Divide the mixture evenly between the prepared pie dishes.
Step 4
Top each pie with the remaining pie crust, crimping the edges together to seal. Brush the top of each pie with the beaten egg white.
Step 5
Bake in the preheated oven until the crust is golden brown, for about 45-60 minutes. Let the pies cool for about 10 minutes before serving.