Italian Easter Pie Ricotta Salami

My nonna used to make this pie every Easter, and the kitchen would fill with this golden, savory aroma that meant spring had officially arrived. Years later, I finally asked her for the recipe, expecting something complicated, but what she handed me was beautifully simple: just butter, flour, eggs, and that glorious filling of creamy ricotta studded with salty salami. The first time I made it myself, I was nervous about the lattice work, but once I saw that pastry crust turning golden in the oven, I understood why she'd made it every single year.

I brought this to a potluck once, expecting people to politely take a small slice, but half the pie disappeared before dinner even started. Someone's grandmother came up to me afterward and said it reminded her of something her Italian mother used to make, and that moment made me realize this dish carries real nostalgia and comfort in every bite.

Ingredients

• All-purpose flour: The foundation of your pastry crust, and using it cold and working it quickly ensures a tender, flaky result that shatters when you cut into it.
• Unsalted butter: Cold cubed butter is essential because it creates little pockets that puff up in the heat, giving you that delicate texture that makes people pause mid-bite.
• Salt: Just a touch in the pastry dough, though the filling has more because ricotta needs it to really sing.
• Eggs: Two in the dough bind everything together, and four more go into the filling where they set everything into a custardy, creamy texture.
• Cold water: Added sparingly to bring the dough together without making it tough or sticky.
• Whole-milk ricotta cheese: You want it drained well before using, otherwise your filling becomes watery and the pie gets soggy on the bottom.
• Heavy cream: This luxurious addition makes the filling silky and rich, transforming ricotta from mild into something genuinely indulgent.
• Parmigiano-Reggiano cheese: The real aged kind, grated fresh, adds a sharp salty edge that balances the creaminess perfectly.
• Italian salami: Diced small so every forkful hits you with that peppery, garlicky punch that makes this pie unmistakably Italian.
• Mozzarella cheese: The shredded kind melts beautifully into the filling and keeps it creamy without being overwhelming.
• Fresh parsley: Chopped fine, it adds a bright green note that cuts through all the richness.
• Nutmeg: A whisper of this spice rounds out the savory flavors and adds a warmth you can't quite identify but absolutely love.

Instructions

Get your oven ready and prep your pan:

Preheat to 375°F and lightly grease a 9-inch springform or deep pie pan so your pastry has something to grip.

Build your pastry dough:

Combine flour and salt in a large bowl, then cut in those cold butter cubes until everything looks like coarse breadcrumbs. Add eggs and cold water gradually until the dough just comes together, then wrap it and chill for 20 minutes while you relax for a moment.

Line the pan with pastry:

Roll out about two-thirds of your chilled dough and press it into the pan, letting the edges hang over the sides a bit for a rustic look.

Make the filling magic:

In a large bowl, combine your drained ricotta, eggs, cream, both cheeses, parsley, salt, pepper, and nutmeg, stirring until everything is smooth and gorgeous. Then fold in that diced salami so it's evenly scattered throughout.

Fill and top:

Pour the filling into your pastry-lined pan and smooth the top with the back of a spoon. Roll out the remaining dough, cut it into strips, and arrange them in a lattice pattern across the top, crimping the edges to seal.

Add the golden finish:

Brush beaten egg over the lattice and edges so they turn a beautiful burnished gold in the oven.

Bake with patience:

Place in the oven for 55 to 60 minutes until the top is golden and the filling is just set with a slight jiggle in the center. If the edges brown too fast, loosely tent them with foil.

Cool before cutting:

Let it rest for at least 30 minutes so the filling sets properly and you can slice cleanly.

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The real magic of this pie hit me when I served it to my Italian coworker who grew up in Campania, and watching her face light up with recognition was better than any compliment. Food has this way of bridging time and distance, and this pie does exactly that.

The Story Behind the Lattice

I used to think lattice work was intimidating until a baker friend told me it's really just strips of dough arranged in a simple weaving pattern. Once I stopped overthinking it and just arranged the strips, I realized the imperfect, rustic look is actually what makes it beautiful and authentically Italian.

Making It Your Own

While salami is traditional, I've made versions with prosciutto when that's what I had on hand, and it's equally delicious with a slightly different flavor profile. The beauty of this recipe is that it's forgiving enough to adapt but structured enough that it always works out.

Storage and Serving Suggestions

This pie tastes wonderful warm, at room temperature, and even straight from the refrigerator, making it perfect for meal prep or potlucks. Leftovers stay fresh for three days refrigerated, and you can even freeze it before baking if you want to prepare it in advance.

• Slice it while it's still slightly warm and pair it with a crisp white wine or sparkling lemonade for the perfect meal.
• Serve alongside a simple arugula salad dressed with lemon to cut through the richness and balance the plate.
• Leftovers make incredible sandwiches when you've got crusty bread and maybe a little extra cheese on hand.

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This Easter pie has become my signature dish, the one people ask me to bring to gatherings, and I've never felt prouder about a recipe. There's something deeply satisfying about feeding people food that carries history, tradition, and your own love in every single bite.

Recipe Questions

→ What type of cheese is used in the filling?

The filling includes whole-milk ricotta, grated Parmigiano-Reggiano, and shredded mozzarella cheeses for a rich and creamy texture.

→ Can I substitute the salami with another ingredient?

Yes, prosciutto or cooked ham can replace salami. For a vegetarian option, omit the meat and add sautéed spinach or artichokes.

→ How is the pastry prepared for this pie?

The pastry is made from all-purpose flour, cold butter, eggs, and water, then chilled before rolling out to create a tender and flaky crust.

→ What is the baking temperature and time?

Bake the pie at 375°F (190°C) for 55 to 60 minutes until the crust is golden and the filling is set.

→ How should this pie be served?

It is best served slightly warm or at room temperature, making it perfect for brunch or gatherings.