Italian Easter Pie Ricotta Salami (Printable)

Rich Italian pie with creamy ricotta, salami, and cheese in a tender pastry crust, perfect for special occasions.

# Components:

→ 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

→ Assembly

16 - 1 large egg, beaten for egg wash

# Method:

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 enough cold water to form a soft dough. Knead briefly, wrap in plastic wrap, and refrigerate for 20 minutes.
03 - Roll out two-thirds of the chilled pastry to 1/8-inch thickness and line the prepared pan, allowing excess to overhang the edges.
04 - In a large bowl, combine drained ricotta, eggs, heavy cream, Parmigiano-Reggiano, mozzarella, parsley, salt, pepper, and nutmeg. Stir in diced salami until evenly distributed throughout the mixture.
05 - Pour the ricotta mixture into the pastry-lined pan and smooth the top surface with a spatula.
06 - Roll out remaining pastry and cut into 1/2-inch strips. Arrange strips in a lattice pattern over the filling. Trim excess pastry and crimp the edges decoratively.
07 - Brush the lattice pattern and crimped edges with beaten egg using a pastry brush.
08 - Bake for 55-60 minutes until the crust is golden brown and the filling is set. If the crust browns too quickly, loosely cover the edges with aluminum foil.
09 - Remove from oven and allow to cool for at least 30 minutes before slicing. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It feels fancy enough to impress at brunch but comes together without fussy techniques or mystery steps.
  • Unlike many savory pies that can feel heavy, the ricotta stays creamy and light while the salami adds a salty punch that wakes up every bite.
  • Leftovers are genuinely better the next day, making it perfect for feeding a crowd without the stress.
02 -
  • Drain your ricotta thoroughly or the filling becomes watery and the pie slices won't hold together, I learned this the hard way and now I leave it in a colander for an hour.
  • Keep everything cold until the very last moment before the oven, especially the butter and water in the pastry, because warm dough won't give you that flaky, tender crust.
  • Don't skip the thirty-minute cool down, I know it's torture when it smells this good, but it's the difference between gorgeous slices and filling that slides everywhere.
03 -
  • If your kitchen is warm, work with a bowl of ice water nearby and dip your hands in quickly between mixing steps, it sounds fussy but it changes everything about how the dough behaves.
  • Don't be shy with the egg wash, brush it on generously and even paint the edges twice for that restaurant-quality golden shine that catches the light.
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