Italian Easter Pie Ricotta Salami (Print Version)

Savory Italian pie featuring ricotta, salami, cheese, and a flaky pastry perfect for celebrations.

# 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

# How to Make It:

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 using a pastry cutter or fork until mixture resembles coarse breadcrumbs. Add eggs and cold water one tablespoon at a time 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 to 1/8-inch thickness. Transfer to prepared pan, allowing excess pastry to overhang edges by approximately 1 inch.
04 - In a large mixing bowl, combine well-drained ricotta, 4 eggs, heavy cream, Parmigiano-Reggiano, mozzarella, parsley, salt, pepper, and nutmeg. Fold in diced salami until evenly distributed throughout mixture.
05 - Pour ricotta mixture into pastry-lined pan and smooth the top surface with a spatula.
06 - Roll out remaining pastry and cut into 1/2-inch wide strips using a sharp knife. Arrange strips in a diagonal lattice pattern over the filling, weaving alternately. Trim overhanging pastry and crimp edges decoratively.
07 - Brush lattice strips and crimped edges generously with beaten egg using a pastry brush for golden browning.
08 - Bake for 55 to 60 minutes until golden brown and filling is set. If crust edges brown too quickly, loosely cover with aluminum foil for remaining baking time.
09 - Remove from oven and allow to cool for at least 30 minutes before slicing. Serve warm or at room temperature.

# Additional Tips::

01 -
  • It's unexpectedly forgiving for something that looks this impressive, and even small imperfections in the lattice just add character.
  • You can make it ahead and serve it warm or cold, which means it works whether you're hosting a formal brunch or a casual family gathering.
  • The combination of creamy ricotta, crispy salami, and buttery pastry is genuinely addictive, and somehow it tastes even better the next day.
02 -
  • Drain your ricotta seriously—I learned this the hard way when my first attempt came out swimming in liquid, and now I spread it on cheesecloth for at least 30 minutes before mixing.
  • Don't skip the chill time on the pastry dough, even when you're in a hurry, because warm dough shrinks unpredictably and you'll end up with less filling than intended.
03 -
  • Dice your salami the day before and store it in a paper towel-lined container so excess moisture evaporates, which means you get crispy edges instead of soft ones in the finished pie.
  • Keep your pastry ingredients and tools cold throughout the process—even putting your mixing bowl in the freezer for five minutes before starting makes a noticeable difference in how tender the final crust becomes.
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