Description
A savory, rich, and traditional Southern Italian Easter Pie, known as “Pizza Ripiena,” filled with cured meats, cheeses, and eggs inside a flaky, golden crust. A dish steeped in history, perfect for Easter gatherings or any occasion that calls for a hearty, flavorful pie.
Ingredients
For the Filling:
- 4 oz prosciutto, cut into chunks
- 4 oz hard Italian sausage, diced
- 8 oz fresh mozzarella cheese, cubed
- 1/2 cup grated Parmesan cheese
- 1/2 tsp black pepper
For the Crust and Egg Mixture:
- 2 refrigerated pie crusts
- 6 large eggs, whisked (reserve 1 tbsp for egg wash)
Instructions
- Prepare the Crust and Filling
- Preheat oven to 350°F (175°C).
- Line a 9-inch baking dish with one pie crust.
- Evenly layer the cubed mozzarella, diced meats, and grated Parmesan.
- Season with black pepper.
- Add the Egg Mixture
- Reserve 1 tbsp of whisked egg for the egg wash.
- Pour the remaining whisked eggs over the filling to bind everything together.
- Seal and Bake
- Place the second pie crust over the filling and press the edges to seal.
- Brush the top with the reserved egg wash.
- Bake for 55 minutes until the crust is golden brown.
- Let cool for 15 minutes before slicing.
Notes
- Use high-quality meats and cheeses for the best flavor.
- Let the pie cool before slicing to maintain its structure.
- Can be served warm, at room temperature, or even chilled.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian