Italian Easter Pie
Ingredients
Dough
-
4
cups
all-purpose flour
-
1
teaspoon
salt
-
8
oz
unsalted butter, cold and cut into cubes
-
3
large
eggs, lightly beaten
-
6
tablespoons
ice water
Filling
-
1
tablespoon
olive oil
-
1
lb
Italian sausage, casings removed
-
3
cloves
garlic, finely minced
-
3
cups
baby spinach
-
8
large
eggs
-
16
oz
whole milk ricotta
-
1
cup
shredded mozzarella
-
½
cup
Locatelli Romano cheese, grated or parmesan cheese
-
4
oz
Genoa salami, chopped
-
to taste
salt
-
to taste
black pepper
Assembly
-
1
large
egg, lightly beaten for egg wash
-
1
tablespoon
water for egg wash
Instructions
- Prepare the dough by mixing flour and salt in a food processor, then add cold butter and pulse until crumbly.
- Add eggs and cold water, pulsing until the dough comes together. Divide into two pieces and refrigerate for 1-2 hours.
- For the filling, heat olive oil in a skillet, add sausage, and cook until browned. Add garlic and spinach, cooking until wilted, then cool.
- In a bowl, mix ricotta, eggs, mozzarella, and Romano cheese. Combine with the cooled sausage mixture and season with salt and pepper.
- Preheat the oven to 375°F and grease a springform pan.
- Roll out the larger dough piece into a 17" circle and place it in the pan, letting the excess hang over.
- Pour the filling into the crust, then roll out the smaller dough into a 12" circle and place it on top.
- Trim the edges, seal the crusts, and cut slits in the top for steam.
- Brush the top with an egg wash made from beaten egg and water.
- Bake for 75-80 minutes until golden brown. Let cool before serving.
Nutrition Facts (estimated)
Servings
8
Calories
976
Total fat
67g
Total carbohydrates
52g
Total protein
39g
Sodium
1357mg
Cholesterol
441mg
You might also like