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Italian Easter Pie
Prep: 35 minutes plus chilling and cooling
Bake: 1 hour 30 minutes • Serves: 10
Pastry Crust
1tablespoon chopped fresh oregano
2teaspoons fresh ground black pepper
1/2cup unsalted butter, cut into pieces
2large eggs
Pie Filling
2teaspoons olive oil
1medium yellow onion, chopped
1package (16 ounces) sweet Italian sausage, crumbled
6large eggs
1container (16 ounces) whole milk ricotta cheese
8ounces fontina cheese, shredded
1cup drained roasted red peppers, patted dry
1cup chopped kale
1/2pound thinly sliced Italian cured meats such as hot capicola, prosciutto, salami and/or soppressata
1.Prepare Pastry Crust: In food processor with knife blade attached, pulse flour, oregano and pepper until combined. Scatter butter over flour mixture; pulse until butter is cut into the flour and it resembles pea-sized crumbs. Add eggs and pulse to combine; add 1/2 cup warm water, 1 tablespoon at a time, pulsing after each addition until mixture holds together. Transfer dough to work surface; knead 5 minutes and shape into 2 equal-sized disks. Wrap disks with plastic wrap; refrigerate at least 1 hour or up to 1 day ahead.
2.Prepare Pie Filling: Adjust oven rack to middle position. Preheat oven to 375°. Spray 9-inch springform pan with cooking spray. Heat oil in large skillet over medium-high heat; add onion and cook 3 minutes, stirring frequently. Add sausage; cook 8 minutes or until browned, stirring occasionally. Transfer sausage and onion to plate; cool completely.
3.In large bowl, whisk eggs; reserve 1 tablespoon egg. Stir in ricotta cheese, fontina cheese, red peppers, kale and onion mixture.
4.Lightly dust work surface and rolling pin with flour. Unwrap 1 dough disk; roll into 16-inch circle. Leaving 1-inch overhang, gently press dough onto bottom and sides of pan. Layer half the sliced meats in bottom of pan over dough; add egg-mixture, then layer remaining sliced meats over top.
5.Roll out remaining dough disk into 12-inch circle; carefully place over filling. With scissors, leaving a 3/4-inch overhang, trim edges of dough. Fold excess top crust under bottom crust and flute to seal. Brush top of pie with reserved 1 tablespoon egg; with paring knife, cut 4 (1-inch) vents in top crust.
6.Bake pie 1 hour or until crust is golden brown. Reduce oven temperature to 300°; tent pie with aluminum foil and bake 30 minutes or until internal temperature reaches 160°. Cool pie completely on wire rack; remove springform pan and refrigerate at least 3 hours before serving.
Approximate nutritional values per serving:
597 Calories, 34g Fat (17g Saturated), 244mg Cholesterol,
1071mg Sodium, 38g Carbohydrates, 2g Fiber, 2g Sugars, 30g Protein