Italian Easter Meat Pie
This Italian Easter Meat Pie is a rich, savory dish layered with browned sausage, creamy ricotta, gooey mozzarella, sharp Parmesan, and salty prosciutto—all encased in a golden, flaky crust. Perfect for holiday brunch or dinner, this traditional recipe is hearty, flavorful, and feeds a crowd.
Ingredients
- 1 12 ounce package Italian sausage, casings removed
- 2 8 ounce packages grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 ½ cups ricotta cheese
- 4 large eggs
- 1 3 ounce package prosciutto, chopped
- 2 tablespoons chopped fresh parsley
- 2 9-inch prepared pie crusts
Instructions
- Preheat oven to 375°F (190°C).
- Brown sausage in a skillet over medium heat. Drain and cool.
- In a large bowl, mix Parmesan, mozzarella, ricotta, and eggs.
- Fold in sausage, prosciutto, and parsley.
- Roll one crust into an 11-inch circle.
- Place into a 9-inch pie plate, leaving ½-inch overhang.
- Poke holes in the bottom with a fork.
- See full steps with tips & photos → https://p4pd.org/italian-easter-meat-pie/
Notes
- Crust Tip: Use deep-dish pie crusts if available—this is a dense filling!
- Meat Swaps: You can use hot Italian sausage for extra spice or add salami in place of prosciutto.
- Cheese Variations: Try adding provolone or fontina for a gooey, melty upgrade.
- Make Ahead: Bake the day before and refrigerate. Reheat slices at 325°F until warmed through.