Italian Easter Pie Ricotta Salami (Printable Version)

A savory Italian pie with creamy ricotta, salami, and cheese encased in tender pastry, perfect for festive gatherings.

# What You'll 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 to 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

# 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 mixing bowl, combine flour and salt. Cut in cold cubed butter until mixture resembles coarse crumbs. Add eggs and gradually incorporate cold water until a soft dough forms. Knead briefly until just combined, wrap in plastic wrap, and refrigerate for 20 minutes.
03 - Roll out two-thirds of the chilled pastry dough to 1/8-inch thickness. Transfer to the prepared pan, pressing gently into the bottom and sides, allowing excess pastry to overhang the edges.
04 - In a large bowl, combine drained ricotta, eggs, heavy cream, Parmigiano-Reggiano, mozzarella, fresh parsley, salt, pepper, and nutmeg. Mix thoroughly until well blended. Fold in diced salami until evenly distributed throughout.
05 - Pour the ricotta filling into the pastry-lined pan. Use a spatula to smooth the surface and ensure even distribution.
06 - Roll out the remaining pastry dough and cut into 1/2-inch wide strips. Arrange strips in a lattice pattern over the filling, alternating direction. Trim pastry edges and crimp decoratively with a fork.
07 - Brush the beaten egg generously over the lattice pattern and pastry edges to create a golden finish during baking.
08 - Bake for 55 to 60 minutes until the crust is golden brown and the filling is set. If the edges brown too quickly, cover them loosely with aluminum foil. The filling should be firm but slightly yielding when gently pressed.
09 - Remove from oven and allow the pie to cool for at least 30 minutes before slicing. Serve warm or at room temperature for optimal flavor and texture.

# Expert Tips:

01 -
  • The filling is so creamy and rich that one slice feels like a celebration, even on an ordinary Tuesday.
  • It works for any meal, and leftovers taste just as good cold straight from the fridge the next morning.
02 -
  • Drain your ricotta thoroughly or the filling will be watery and separate from the pastry during baking, a mistake I made exactly once.
  • Cold butter matters more than you think, because warm butter won't create flaky layers no matter how gently you work the dough.
03 -
  • Keep your pastry ingredients cold and your hands cool, because temperature is everything when building a flaky crust.
  • The filling should be thick enough that it holds together when you slice it, so if yours seems too loose, your ricotta probably wasn't drained enough.
Go Back