Italian Easter Recipes
I make this authentic Southern Italian Easter Pie every year at Easter time. The recipe was passed down to me from my Italian grandmother who lived in Southern Italy until her passing. She was a wonderful cook and I still have a vision of her making gnocchi in her kitchen. It’s so popular in Italy and is a fantastic dish for Easter Sunday brunch.
Southern Italian Easter Pie is full of Italian meats and cheeses. It not only tastes great, it’s easy to make, can be made ahead and doesn’t need to be reheated! It is perfect for the buffet table hosted by a tired and busy mom. And, if you aren’t hosting, it is a great take along dish for the very same reasons! Need I say more?
Disclosure: This post contains Amazon affiliate links. If you make a purchase, I’ll receive a very small commission which helps with blog expenses but, the price you pay is the same. Clicking on the link takes you straight to YOUR Amazon account.
Three days! That’s how long it takes my husband and myself to eat this Easter Pie. We have it for breakfast (eggs, meats and cheese sounds perfect for breakfast…right?)
We have it for lunch and then maybe even for a snack. Nonetheless, this Easter Pie is good at any meal or by itself.
Italian Easter Pie
If you’ve been talking to your Italian neighbors who keep referencing their need to make Easter Pie for Easter and you have no idea what could be Easter Pie?
It is a fitting dish for your Easter Brunch buffet.
I’ve been to Italy for Easter and I saw many people walking around in grocery stores with dozens of eggs.
One man I saw must have been carrying 4 dozen eggs to purchase. The eggs were for making “Pizza Ripiena” or better known as “Italian Easter Pie” to Americans. I’m glad it wasn’t for egging cars.
This Italian Easter pie is made typically only at Easter time and is really more of a Quiche but, is better known as “Easter Pie” to Americans.
The proper name in Italian is “Pizza Ripiena” which translated into English is “pizza full.” The word “pizza” here is used more as in “pie” but, not a sweet pie, such as a cherry pie but, more like a “pizza pie.”Are you following?
Nonetheless, it’s delicious!
Make this Italian Easter Pie with eggs, Prosciutto, dried Italian sausage (salami), fresh mozzarella cheese, Parmesan cheese and black pepper. Although there are many variations of this Easter Pie, such as with ricotta cheese, based on the different regions of Italy, I’m most familiar with this one and LOVE it!
It’s really easy to eat a lot of this recipe so, try to stop yourself after one piece! Summer is coming you know.
How to Make Easy Southern Italian Easter Pie
Italians in Italy make the dough for this Easter Pie but, I’m going to take the easy way out and use refrigerated pie crusts for the bottom and top layer. This will cut down the prep time a lot.
Where to get Prosciutto in one chunk
You can’t use the sliced prosciutto for this recipe. You’ll need to cut up a chunk prosciutto instead. But where do you get that? You always see it sliced… right? Go to the deli counter in the supermarket and ask the person to cut you a 1/2 inch thick piece of prosciutto in one chunk. You’ll need about 8 oz or so.
Then, just cut it into 1/2 inch cubes along with the hard salami and fresh mozzarella cheese.
Here’s a summary of how to make this delicious Italian quiche:
- First, cut up fresh mozzarella, dried hard Italian sausage, and Prosciutto.
- Then, put it into the pie crusts with grated Parmesan cheese and black pepper.
- Next, pour the whisked eggs over it.
- Then, brush it with egg wash (fancy term for whisked eggs.)
- Last, bake it in a 350F oven for about 55 min.
It’s so simple! You can really amaze your family on Easter this year by making this delicious Easter Pie with only a few basic ingredients.
Store this Italian Easter Pie in the refrigerator for a few days. It tastes good cold or at room temperature.
This quiche is a delicious side dish, breakfast or filling snack. It’s perfect for brunch!
Our family loves eating this savory pie every Easter!
This popular Italian Easter Pie is a great buffet dish for Easter Sunday. It’s cheesy delicious! This is a great take along potluck dish because you can easily make it ahead. It doesn’t need to be reheated so it’s a perfect to put on a buffet and make your Easter Brunch or dinner easier to serve!
Bring this delicious savory Italian Easter Pie to Easter brunch or dinner to celebrate your Italian heritage. It’s so GOOD! Our family LOVES it!
More Easter Fun!
Use this easy-to-follow Easter Dinner Planner to help you plan a great Easter dinner.
NOTE: This recipe was updated on 2/21/21 and slightly different than the original.
I took this recipe to Weekend Potluck.
Easy Southern Italian Easter Pie
- 2 Pillsbury Refrigerated Pie Crusts
- 9 large eggs, divided whisked
- 6 oz prosciutto cut into 1/2 inch pieces
- 4 oz hard Italian sausage cut into 1/2 inch pieces
- 8 oz. fresh mozzarella cut into 1/2 inch pieces
- 1/2 cup grated Parmesan cheese
- black pepper to taste
- First, preheat oven to 350F.
- Then, line a 8" x 8" baking dish with one of the refrigerated pie crusts.
- Then, add mozzarella cheese and meats to the pie crust. Sprinkle with grated Parmesan cheese followed by black pepper.
- Next, reserve 2 tbsp of whisked eggs for egg wash. Add remaining whisked eggs to the pie crust.
- Add the other pie crust to the top and push sides into the other crust edges to close it.
- Brush egg wash on top of the pie crust including the edges. This will make it bake to a beautiful brown color.
- Last, bake pies in oven on 350F for 55 min. Let cool 15 minutes before cutting.