Savory Italian Easter Pie Recipe with Ricotta and Prosciutto Easy and Perfect

“You won’t believe I stumbled upon this savory Italian Easter pie recipe from my neighbor, Mrs. Bellini, of all people,” I started telling my friend last spring. It was a sunny Wednesday when I was helping her sort through some old cookbooks that smelled like a mix of lavender and aged paper. Tucked between pages was a handwritten note with this pie’s ingredients and a few quirky tips, scribbled in her elegant, looping script. Honestly, I wasn’t expecting much, but the smell wafting from her kitchen while she baked this pie was enough to make me forget the world outside.

The pie is a golden-crusted masterpiece filled with creamy ricotta, salty prosciutto, and just the right touch of fresh herbs. I remember juggling a cracked bowl and a phone call while trying to take notes, but the chaos made the experience all the more real. Maybe you’ve been there—mid-cooking, everything’s a mess, but that first bite? Pure magic.

That afternoon, I realized this savory Italian Easter pie with ricotta and prosciutto wasn’t just a recipe; it was a little celebration wrapped in flaky dough. It’s the kind of dish you want to share, yet selfishly keep all to yourself. Since then, it’s become a staple whenever I want to impress guests effortlessly or just savor a comforting slice on a lazy Sunday. Let me tell you, this pie stays with you long after the last crumb disappears.

Why You’ll Love This Recipe

Having tested this recipe multiple times in my kitchen, I can say it’s a real winner for a bunch of reasons that go beyond just taste. Here are some highlights that make this savory Italian Easter pie stand out:

• Quick & Easy: You can have it ready to bake in under 30 minutes, perfect when you’re juggling a busy day but craving something special.
• Simple Ingredients: No need for fancy or hard-to-find items. Most of these are pantry staples or easy to grab from your local deli.
• Perfect for Celebrations: Whether it’s Easter brunch, a family potluck, or just a cozy dinner, this pie fits right in.
• Crowd-Pleaser: Kids, adults, and even the pickiest eaters go back for seconds—it’s that good.
• Unbelievably Delicious: The creamy ricotta blends with the salty prosciutto and herbs for a flavor combo that feels both rich and balanced.

What makes this recipe different? Well, I like to blend the ricotta until it’s ultra-smooth, giving the pie a silky texture that melts in your mouth. Plus, I toss in freshly grated Pecorino Romano to add a sharp, tangy kick that’s subtle but unforgettable. This isn’t just any savory pie—it’s the best version you’ll find, tried and tested in my kitchen with plenty of tweaks along the way.

Honestly, this pie isn’t just food; it’s comfort with a little Italian soul. It’s the kind of dish that makes you close your eyes after the first bite and smile. You might find yourself sneaking a slice even when no one’s watching!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without any fuss. Most are pantry favorites, but if you want, you can tweak a few to fit your taste or dietary needs.

• For the Dough:
  • All-purpose flour – 2 ½ cups (310 g), sifted for a light crust
  • Unsalted butter – ¾ cup (170 g), cold and cubed (I recommend Plugrá for the best flakiness)
  • Cold water – 6 to 8 tablespoons (90-120 ml), ice-cold for a tender dough
  • Salt – 1 teaspoon, to balance flavors
• For the Filling:
  • Ricotta cheese – 1 ½ cups (375 g), use whole milk ricotta for creaminess (Galbani is my go-to)
  • Prosciutto – 6 ounces (170 g), thinly sliced, diced
  • Eggs – 3 large, room temperature
  • Grated Pecorino Romano – ½ cup (50 g), freshly grated
  • Fresh parsley – 2 tablespoons, chopped (adds a fresh herbal note)
  • Fresh basil – 1 tablespoon, chopped (optional, but highly recommended)
  • Black pepper – freshly ground, to taste
  • Salt – a pinch (remember, prosciutto and cheese are salty)

Ingredient Tips: Look for small-curd ricotta since it blends more smoothly. If you’re in a pinch, whole-milk cottage cheese can be swapped, but the texture changes slightly. For a gluten-free option, almond or oat flour can substitute half the all-purpose flour, though the crust will be less flaky.

Equipment Needed

• Large mixing bowls – for dough and filling
• Food processor or pastry cutter – helpful for cutting butter into flour, but a fork works fine too
• 9-inch (23 cm) springform pan or deep pie dish – springform is easier for unmolding
• Whisk and spatula – for blending the filling smoothly
• Measuring cups and spoons – precise measurements mean better results
• Rolling pin – to roll out the dough evenly (a silicone one is my favorite for easy cleanup)
• Baking sheet – to place under the pie to catch any drips

If you don’t have a springform pan, a regular pie dish works, but be gentle removing the pie. I’ve found that chilling the dough for 20 minutes before rolling helps prevent sticking, regardless of your equipment. A food processor speeds up dough prep, but honestly, hand-mixing develops a better texture if you have the patience!

Preparation Method

1. Make the Dough: In a large bowl, combine 2 ½ cups (310 g) of sifted all-purpose flour with 1 teaspoon salt. Add the cold, cubed unsalted butter (¾ cup/170 g). Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs, with pea-sized bits of butter remaining. This helps create a flaky crust. (Approx. 7 minutes)
2. Add Cold Water: Gradually add 6 tablespoons (90 ml) of ice-cold water, mixing gently with a fork or your hands. Add more water, 1 tablespoon at a time, just until the dough starts to come together. Avoid overworking it to keep the crust tender. Form the dough into a disk, wrap it in plastic, and chill it in the fridge for at least 30 minutes. (Approx. 10 minutes prep + chilling)
3. Prepare the Filling: While the dough chills, whisk together 1 ½ cups (375 g) ricotta, 3 large eggs, and ½ cup (50 g) grated Pecorino Romano in a large bowl until smooth. Fold in the diced prosciutto (6 ounces/170 g), chopped parsley (2 tbsp), and basil (1 tbsp). Season with freshly ground black pepper and a pinch of salt. Taste the mixture—remember, prosciutto and cheese bring saltiness, so be cautious adding extra. (Approx. 10 minutes)
4. Roll Out the Dough: Lightly flour your work surface and rolling pin. Roll the dough disk to about ¼ inch (6 mm) thickness, creating a circle large enough to line your 9-inch (23 cm) springform pan with some overhang. Carefully transfer the dough to the pan, pressing gently to fit, and trim excess leaving about 1 inch (2.5 cm) overhang. (Approx. 10 minutes)
5. Fill and Top: Pour the ricotta and prosciutto filling into the crust-lined pan. Roll out the remaining dough to cover the pie. Place the top crust over the filling and fold the edges under, crimping or pressing with a fork to seal. Cut a few small slits in the top crust to allow steam to escape. (Approx. 10 minutes)
6. Bake: Place the pie on a baking sheet and bake in a preheated oven at 375°F (190°C) for 45 to 50 minutes, or until the crust is golden brown and the filling is set but still creamy. If the crust edges brown too quickly, cover them loosely with aluminum foil halfway through baking. (Approx. 50 minutes)
7. Cool and Serve: Let the pie cool for 15 minutes before slicing. This helps the filling firm up and makes serving easier. The aroma will fill your kitchen with that irresistible Italian charm. (Approx. 15 minutes)

Pro Tip: If you notice the filling bubbling too much or the crust shrinking, don’t panic! Slight bubbling means it’s rich and creamy. Just keep an eye to avoid overbaking, which can dry it out. Also, chilling the dough ahead really helps with handling and prevents shrinking during baking—something I learned after one too many misshapen pies.

Cooking Tips & Techniques

Making a savory Italian Easter pie with ricotta and prosciutto is straightforward, but a few tricks make all the difference. Here’s what I’ve learned through trial and error:

• Chilling is Your Friend: Always chill the dough before rolling and after assembling the pie. It helps relax the gluten and prevents shrinking or cracking in the oven.
• Butter Temperature Matters: Use cold butter for the dough. Warm or melted butter will ruin the texture, making it dense instead of flaky. I keep my butter in the fridge until the last second.
• Don’t Overmix Filling: When combining ricotta and eggs, whisk just enough to blend. Overmixing can make the filling watery and not hold its shape.
• Season Carefully: Prosciutto and Pecorino Romano add saltiness, so taste the filling before adding extra salt. You want balance, not salt overload.
• Watch Baking Times: Every oven bakes differently. Start checking at 40 minutes, look for a golden crust and a filling that’s set but still slightly jiggly in the center.
• Use a Baking Sheet: Placing the pie on a sheet pan catches drips and prevents oven messes, which I learned the hard way one busy Easter morning!

Timing and patience are key here. Let the pie rest before slicing to keep the filling intact. Also, don’t rush the dough rolling stage—taking your time here pays off in that perfectly tender crust.

Variations & Adaptations

This savory Italian Easter pie is wonderfully versatile, so feel free to tweak it to suit your taste or dietary needs:

• Vegetarian Version: Skip the prosciutto and add sautéed spinach or artichoke hearts for a delicious, meat-free alternative.
• Seasonal Twist: Swap fresh basil for chopped mint or oregano for a slightly different herbaceous note. In spring, adding peas or asparagus tips works beautifully.
• Gluten-Free Option: Use a gluten-free flour blend for the crust. Be mindful it might be a bit crumbly, so chilling becomes even more important.
• Dairy-Free Adaptation: Substitute ricotta with a well-drained tofu ricotta or cashew-based cheese. Use dairy-free butter substitutes in the dough.
• Personal Favorite Variation: I once added sun-dried tomatoes and a handful of grated Fontina cheese to the filling for an extra layer of flavor. It was a hit at a casual dinner party!

Serving & Storage Suggestions

This savory Italian Easter pie is best enjoyed warm or at room temperature. Serve slices with a simple green salad dressed in lemon vinaigrette to cut through the richness.

For beverages, a crisp white wine like Pinot Grigio or a light Italian red such as Chianti pairs wonderfully. If you prefer non-alcoholic, sparkling water with a slice of lemon works nicely.

Leftovers keep well in the refrigerator, covered tightly, for up to three days. Reheat gently in a 350°F (175°C) oven for 10-15 minutes to bring back that flaky crust without drying out the filling.

If you want to freeze it, wrap the unbaked pie tightly in plastic wrap and foil, then freeze for up to two months. Bake from frozen, adding about 15 minutes to the original baking time. Flavors actually deepen after a day or two in the fridge, so sometimes I make it the night before for best results.

Nutritional Information & Benefits

Each serving of this savory Italian Easter pie (about 1/8th of the pie) offers roughly:

Calories	320 kcal
Protein	15 g
Fat	22 g
Carbohydrates	18 g
Fiber	1 g

The ricotta provides a good source of protein and calcium, while the prosciutto adds a savory dose of iron and B vitamins. Using fresh herbs contributes antioxidants and a boost of flavor without extra calories.

For those watching carbs, you can reduce the crust thickness slightly or try almond flour substitutions. Keep in mind the pie contains gluten and dairy, so it’s not suitable for those with allergies or intolerances unless adapted.

I find this pie strikes a nice balance between indulgence and nourishment—comfort food with some nutritional perks. A slice alongside veggies or salad makes for a satisfying, well-rounded meal.

Conclusion

This savory Italian Easter pie with ricotta and prosciutto is more than just a recipe; it’s a tradition waiting to happen in your kitchen. Its flaky crust, creamy filling, and perfect seasoning create a dish that’s both simple and special. Whether you’re hosting a festive brunch or craving a slice of savory comfort, this pie delivers every time.

Feel free to tweak the herbs, add your favorite veggies, or swap ingredients to make it your own. Honestly, I love how forgiving and adaptable this recipe is—it invites creativity without losing its soul.

Why not give it a try this weekend? I’d love to hear how your savory Italian Easter pie turns out or what variations you come up with. Drop a comment below or share your photos to keep the tradition alive. Happy baking and buon appetito!

FAQs

Can I make this pie ahead of time?

Yes! You can assemble the pie the day before, keep it covered in the fridge, and bake it fresh the next day. Just add a few extra minutes to the baking time if it’s cold from the fridge.

What can I use if I don’t have prosciutto?

Pancetta or cooked ham are good substitutes. For a vegetarian option, try sautéed mushrooms or spinach instead.

How do I prevent the crust from getting soggy?

Chilling the dough before baking and blind baking the crust for 5-7 minutes can help. Also, avoid overfilling with wet ingredients.

Can I freeze this pie after baking?

Yes, you can freeze baked pie slices wrapped tightly in foil for up to 2 months. Reheat in a 350°F (175°C) oven until warmed through.

Is it okay to use part-skim ricotta?

Part-skim ricotta works, but whole milk ricotta gives a creamier, richer filling. If you use part-skim, consider adding a bit of cream or an extra egg for moisture.

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