Description
This Italian Easter Pie is the perfect blend of savory and comforting flavors. With its rich filling of sausage, spinach, and cheeses, it’s an easy yet delicious option for family gatherings or a special occasion.
Ingredients
Scale
- 4 cups unbleached all-purpose flour
- 1 teaspoon kosher salt
- 1 cup butter cold, cut into cubes (salted or unsalted, if using unsalted add ¼ teaspoon salt)
- 3 large eggs lightly beaten
- 6 tablespoons ice water add water and ice cubes to bowl, use tablespoon to sprinkle on dough
- 1 teaspoon olive oil
- 1 pound italian sausage bulk or casings removed, hot or mild
- 3 cloves garlic minced
- 3 cups baby spinach
- 8 large eggs beaten
- 15 – 16 ounce Ricotta Cheese Whole milk
- 1 cup mozzarella cheese shredded
- ½ cup parmesan cheese grated
- 4 ounces prosciutto broil, 2 minutes, break apart
- 4 ounces pepperoni or salami, diced
- ½ teaspoon black pepper fresh ground
- ½ teaspoon kosher salt
- 1 large egg beaten well
- 1 tablespoon water
Instructions
- In a large bowl, whisk together flour and salt.
- Sprinkle the cold butter chunks over the flour and cut it into the dough using a pastry cutter or your hands until you have pea-sized and larger pieces.
- Add the lightly beaten eggs to the flour mixture and mix carefully. Gradually sprinkle 1 tablespoon of ice water over the dough while mixing until it comes together.
- Divide the dough into two chunks, one ⅔ and the other ⅓, and form each into a disc. Wrap the discs in plastic wrap and refrigerate for at least an hour before rolling out.
Notes
Make sure the butter is cold for a flakier crust.
Feel free to customize the filling with other meats or vegetables according to your preference.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 120mg