Easter meat pie, a quiche-like, savory pie filled with eggs, cheese, meat, is a scrumptious Italian tradition. Italian Christians fast during the period prior to Easter Sunday. Therefore, Easter Sunday is a great occasion to dig into a delicious and hearty dish. Try this Italian Easter meat pie at your next Easter Sunday dinner.
- 4 pie crusts, unbaked, 9 inches each
- 16 ounces ricotta cheese
- 6 large eggs
- 1/2 lb. grated mozzarella cheese
- 1 lb. ham, cooked and minced
- 1/2 lb. Genoa salami, minced
- 1/4 lb. Prosciutto, minced
- 1/4 cup Parmesan cheese, grated
Preheat oven to 325. In a large mixing bowl, add ricotta and then beat in eggs one at a time. Stir in the mozzarella cheese, ham, salami, and prosciutto. Combine thoroughly. Line two 9-inch pans with pie crust. Add ½ of the cheese and meat mixture into each pan. Sprinkle half of the Parmesan cheese over each pie and then cover with the top pastry. Crimp edges with fingers and then cut slits to create vents in the top of each pie. Bake in preheated for 1 hour, till crust is golden brown. Serves 12.