Italian Easter Pie Ricotta Salami (Printable Version)

Savory Italian pie featuring ricotta, salami, cheese, and a tender pastry crust for a flavorful brunch or feast.

# What You Need:

→ 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 large egg, beaten for egg wash

# Directions:

01 - Preheat oven to 375°F. Grease a 9-inch springform or deep pie pan with butter or cooking spray.
02 - In a large bowl, combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Add eggs and gradually add cold water until a soft dough forms. Knead briefly, wrap in plastic wrap, and refrigerate for 20 minutes.
03 - Roll out two-thirds of the chilled pastry and place it into the prepared pan, allowing excess to overhang the edges.
04 - In a large bowl, combine ricotta, eggs, heavy cream, Parmigiano-Reggiano, mozzarella, parsley, salt, pepper, and nutmeg. Fold in diced salami until evenly distributed throughout.
05 - Pour the filling into the pastry-lined pan and smooth the top with a spatula.
06 - Roll out remaining pastry and cut into strips approximately 1/2 inch wide. Arrange strips in a lattice pattern over the filling. Trim and crimp the edges to seal.
07 - Brush the lattice pattern and crimped edges with beaten egg using a pastry brush for golden browning.
08 - Bake for 55-60 minutes until the crust turns golden brown and filling is set. If crust edges brown too quickly, loosely cover with aluminum foil.
09 - Allow pie to cool for at least 30 minutes before slicing. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It looks absolutely showstopping on the table but honestly feels achievable once you get the pastry down.
  • This pie works warm, at room temperature, or even cold from the fridge, making it genuinely flexible for real life.
  • The filling is forgiving and rich enough that small variations in technique rarely ruin the outcome.
02 -
  • Draining your ricotta thoroughly is non-negotiable because excess moisture will make your filling soupy and prevent it from setting properly no matter how long you bake it.
  • Cold ingredients and cold hands are what separate a flaky pastry from a dense one, so don't skip the chilling steps even though you're excited to taste it.
03 -
  • Make your pastry dough the day before so you have one less thing to worry about on cooking day, and it actually develops better flavor after resting overnight.
  • Use a springform pan if you have one because it makes serving dramatically easier and makes your pie look more impressive when you remove the sides.
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