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Savory Italian Easter Pie Recipe with Ricotta and Prosciutto

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A golden-crusted savory Italian pie filled with creamy ricotta, salty prosciutto, and fresh herbs, perfect for celebrations or cozy dinners.

Ingredients

Scale
  • 2 ½ cups (310 g) all-purpose flour, sifted
  • ¾ cup (170 g) unsalted butter, cold and cubed
  • 6 to 8 tablespoons (90–120 ml) ice-cold water
  • 1 teaspoon salt
  • 1 ½ cups (375 g) whole milk ricotta cheese
  • 6 ounces (170 g) prosciutto, thinly sliced and diced
  • 3 large eggs, room temperature
  • ½ cup (50 g) grated Pecorino Romano cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh basil, chopped (optional)
  • Freshly ground black pepper, to taste
  • Pinch of salt

Instructions

  1. Make the Dough: In a large bowl, combine 2 ½ cups sifted all-purpose flour with 1 teaspoon salt. Add the cold, cubed unsalted butter. Using a pastry cutter or fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining (approx. 7 minutes).
  2. Add Cold Water: Gradually add 6 tablespoons of ice-cold water, mixing gently with a fork or hands. Add more water, 1 tablespoon at a time, just until the dough starts to come together. Avoid overworking. Form dough into a disk, wrap in plastic, and chill in fridge for at least 30 minutes (approx. 10 minutes prep + chilling).
  3. Prepare the Filling: While dough chills, whisk together ricotta, eggs, and grated Pecorino Romano until smooth. Fold in diced prosciutto, chopped parsley, and basil. Season with black pepper and a pinch of salt. Taste and adjust seasoning carefully (approx. 10 minutes).
  4. Roll Out the Dough: Lightly flour work surface and rolling pin. Roll dough disk to about ¼ inch thickness, creating a circle large enough to line a 9-inch springform pan with some overhang. Transfer dough to pan, press gently to fit, and trim excess leaving about 1 inch overhang (approx. 10 minutes).
  5. Fill and Top: Pour filling into crust-lined pan. Roll out remaining dough to cover pie. Place top crust over filling, fold edges under, and crimp or press with fork to seal. Cut small slits in top crust to allow steam to escape (approx. 10 minutes).
  6. Bake: Place pie on baking sheet and bake in preheated oven at 375°F (190°C) for 45 to 50 minutes, until crust is golden and filling is set but creamy. Cover crust edges with foil if browning too quickly (approx. 50 minutes).
  7. Cool and Serve: Let pie cool for 15 minutes before slicing to help filling firm up and ease serving (approx. 15 minutes).

Notes

Chill dough before rolling and after assembling to prevent shrinking and cracking. Use cold butter for flaky crust. Avoid overmixing filling to prevent watery texture. Taste filling before adding extra salt due to salty prosciutto and cheese. Use a baking sheet under pie to catch drips. Let pie rest before slicing for best results.

Nutrition

Keywords: Italian Easter pie, savory pie, ricotta pie, prosciutto pie, Easter recipe, Italian comfort food, flaky crust pie

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