Savory Easter pie with ricotta, salami, and cheese encased in a tender, flaky pastry crust.
# What You'll Need:
→ Pastry
01 - 2 1/2 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/2 teaspoon salt
04 - 2 large eggs
05 - 2–3 tablespoons cold water
→ Filling
06 - 2 cups whole-milk ricotta cheese, well drained
07 - 4 large eggs
08 - 1/2 cup heavy cream
09 - 1 cup grated Parmigiano-Reggiano cheese
10 - 1 1/2 cups diced Italian salami
11 - 1 cup shredded mozzarella cheese
12 - 1/4 cup chopped fresh parsley
13 - 1/2 teaspoon ground black pepper
14 - 1/4 teaspoon nutmeg
15 - 1/2 teaspoon salt
→ Finishing
16 - 1 large egg, beaten for egg wash
# How-To Steps:
01 - Preheat oven to 375°F and grease a 9-inch springform or deep pie pan with butter or cooking spray.
02 - In a large bowl, combine flour and salt. Cut in cold butter until mixture resembles coarse breadcrumbs. Add eggs and enough cold water to form a soft dough. Knead briefly, wrap in plastic wrap, and refrigerate for 20 minutes.
03 - Roll out two-thirds of the chilled dough and line the prepared pan, allowing excess to overhang the edges.
04 - In a large bowl, combine drained ricotta, eggs, heavy cream, Parmigiano-Reggiano, mozzarella, parsley, salt, pepper, and nutmeg. Fold in diced salami until evenly distributed throughout.
05 - Pour filling into pastry-lined pan and smooth the top surface with a spatula.
06 - Roll out remaining pastry and cut into strips approximately 1/2 inch wide. Arrange strips in a lattice pattern over the filling, then trim and crimp the edges with a fork to seal.
07 - Brush the lattice top and crimped edges generously with beaten egg using a pastry brush.
08 - Bake for 55–60 minutes until golden brown and filling is set. If crust edges brown too quickly, cover loosely with aluminum foil during final 15 minutes.
09 - Cool for at least 30 minutes before slicing. Serve warm or at room temperature.
