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The Boat Shed Kitchen

Italian Easter Meat Pie

Italian Easter Meat Pie is a traditional, savory pie filled with ricotta, mozzarella, Parmesan, Italian sausage, and prosciutto—all wrapped in a golden pie crust. A classic holiday favorite that’s perfect for brunch or dinner.
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Prep Time 20 minutes
Cook Time 1 hour
Cool Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Calories: 480
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Brown sausage in a skillet over medium heat. Drain and cool.
  3. In a large bowl, mix Parmesan, mozzarella, ricotta, and eggs.
  4. Fold in sausage, prosciutto, and parsley.
  5. Roll one crust into an 11-inch circle.
  6. Place into a 9-inch pie plate, leaving ½-inch overhang.
  7. Poke holes in the bottom with a fork.
  8. See full steps with tips & photos → https://theboatshedcafe.com/italian-easter-meat-pie/

Notes

  • You can prepare this pie a day ahead and reheat before serving.
  • It also tastes delicious cold the next day!