Italian Easter Pie with Savory Filling

Name: Italian Easter Pie with Savory Filling
Total time: 3 h 30 min
Yield: 8
Ingredients: 625 g all-purpose flour; 5 ml kosher salt; 115 g very cold butter, cut into pieces; 30 ml olive oil; 1 large egg, beaten; 60 ml cold water, or more as needed; 450 g ricotta cheese, drained; 225 g low-moisture mozzarella cheese, cubed; 60 g grated Pecorino Romano cheese; 2.5 ml kosher salt; 5 ml freshly ground black pepper; 7 large eggs, beaten; 340 g cooked, crumbled Italian sausage; 115 g smoked ham, cubed; 115 g salami, cubed; 115 g pepperoni slices, cut into strips; 1 large egg; 5 ml water

A delightful Italian Easter pie packed with eggs, ham, salami, pepperoni, and cheeses for a savory treat!

3 hr 30 min

easy

767kcal

calories

36g

carbohydrates

51g

fat

fiber

40g

protein

1817mg

sodium

sugar

Dinner Italian Inspired Italian

Ingredients

625 g all-purpose flour

5 ml kosher salt

115 g very cold butter, cut into pieces

30 ml olive oil

1 large egg, beaten

60 ml cold water, or more as needed

450 g ricotta cheese, drained

225 g low-moisture mozzarella cheese, cubed

60 g grated Pecorino Romano cheese

2.5 ml kosher salt

5 ml freshly ground black pepper

7 large eggs, beaten

340 g cooked, crumbled Italian sausage

115 g smoked ham, cubed

115 g salami, cubed

115 g pepperoni slices, cut into strips

1 large egg

5 ml water

Directions

Step 1

For the crust: In a large bowl, mix flour, salt, butter, and olive oil. Use a pastry cutter or your fingertips to blend the butter into the flour until it resembles coarse crumbs. Create a well in the center of the mixture, pour in the beaten egg, and mix with a fork for about 1 minute. Add cold water and mix briefly with a fork. Then, use your hands to press the mixture into a ball. If it seems dry, sprinkle in some more water, 1 teaspoon at a time, until the dough comes together.

Step 2

Transfer the dough to a work surface and press it into a disk. Wrap it in plastic wrap and refrigerate for at least 1 hour.

Step 3

For the filling: While the dough is resting, combine the drained ricotta cheese, mozzarella cheese, Pecorino Romano cheese, salt, black pepper, beaten eggs, cooked Italian sausage, smoked ham, salami, and pepperoni. Mix thoroughly until well combined. Cover and refrigerate until ready to use.

Step 4

Preheat the oven to 230°C. Rub a 9-inch springform pan with olive oil and dust with flour.

Step 5

Place the dough on a lightly floured surface. Cut off 1/3 of the dough and set it aside for the top crust. Roll out the remaining dough for the bottom crust into a 15-inch circle, about 1/8 inch thick. Roll the dough onto the rolling pin and transfer it to the prepared pan. Tuck the dough into the bottom and up the sides of the pan, being careful not to stretch it. Remove any excess dough, dampen it with water, and use it to fill in where needed.

Step 6

Transfer the filling into the pan, press it firmly into the edges to ensure there are no air pockets, and smooth out the top.

Step 7

Roll the remaining dough into a circle that's slightly wider than the pan. Roll the dough onto the rolling pin and transfer it to the pan. Position the top crust properly and press to seal it with the side edges.

Step 8

Mix the egg and water for the egg wash together in a small bowl.

Step 9

Brush the egg wash on top of the dough to moisten the entire surface. Trim off excess dough if desired. Fold the side dough down from the pan edges onto the top crust and crimp the edges with your fingertips until fully sealed. Brush once more with egg wash.

Step 10

Place in the center of the preheated oven, and immediately reduce the heat to 175°C. Bake until the top crust is a beautiful golden brown, about 1 hour 15 minutes.

Step 11

Remove from the oven and let cool for 10 minutes. Carefully remove the ring and let cool another 15 minutes before slicing into wedges.