Recipes > World Cuisine > European > Italian > Easter Meat Pie

Easter Meat Pie

Easter Meat Pie Recipe


This meat pie is a winner every Easter. Stuffed full of ham, salami, and prosciutto, as well as ricotta, Parmesan, and mozzarella cheeses, this pie really satisfies!


  • 4 (9 inch) unbaked pie crusts
  • 2 pounds ricotta cheese
  • 6 large eggs eggs
  • 8 ounces mozzarella cheese, grated
  • 1 pound cooked ham, chopped
  • ½ pound Genoa salami, chopped
  • ¼ pound prosciutto, chopped
  • ¼ cup grated Parmesan cheese


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Place ricotta in a large mixing bowl and add eggs one at a time while mixing on low speed. Stir in mozzarella, ham, salami, and prosciutto until all ingredients are well combined. Line two 9 inch pans with pastry. Spoon half of mixture into each pan. Sprinkle half of the Parmesan cheese over each pie, then cover with top pastry. Crimp edges and cut steam vents in tops.
  3. Bake in preheated oven for 1 hour, until crust is golden brown. Cool on racks.

Add comment

Nutritional Information

Easter Meat Pie

Servings Per Recipe: 12
Calories: 726.7
% Daily Value *
protein: 68 %
carbohydrates: 10 %
exchange other carbs:
dietary fiber: 9 %
fat: 79 %
saturated fat: 99 %
cholesterol: 65 %
vitamin a iu: 11 %
niacin equivalents: 81 %
vitamin b6: 22 %
vitamin c: 22 %
folate: 17 %
calcium: 35 %
iron: 17 %
magnesium: 12 %
potassium: 10 %
sodium: 64 %
thiamin: 61 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018,
ESHA Research, Inc. All Rights Reserved