Grandmom Marino's Easter Meat Pie

    1 hour

    Every Easter, my grandmother makes two of these pies and they never make it to leftovers.

    3 people made this

    Serves: 8 

    • 110g thinly sliced ham
    • 110g thinly sliced salami
    • 1 (450g) container ricotta cheese
    • 1 (450g) package refrigerated pie crusts
    • 1 egg
    • 1/4 cup chopped fresh parsley
    • 1 pinch salt and pepper to taste

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat the oven to 175 degrees C (350 degrees F).
    2. Tear the ham and salami into small pieces and place in a medium bowl. Stir in the ricotta cheese, egg and parsley. Season with salt and pepper. Set aside. Press one pie crust into a 24cm (9 inch) pie tin and fill with the meat mixture. Cover with the other pie crust and press the edges together to seal. Cut a few slits in the top to vent steam.
    3. Bake for 45 minutes in the preheated oven, until the crust is golden brown and filling is set. Cool to room temperature, then refrigerate until cold before serving.

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    Reviews in English (2)


    almost the same as our family recipe only we cut up the coldcuts into small cubes  -  30 Jan 2009  (Review from Allrecipes US | Canada)


    There are many variations of this recipe, however due to the omission of mozzarella cheese, this is the one I consider to be authentic. Because this pie is eaten after it cools to room temp or cold, it's also an unnecessary addition and a waste of calories (save it for a plate of juicy tomatoes instead). That being said, if your Nonna made it with mozzarella cheese, by all means add it for the nostalgia (8 ounces ought to be plenty). The fresh parsley is a must and adds a bit of brightness to the dish. Oh, and if you make just one, you'll quickly learn why you should have made two.  -  28 Feb 2014  (Review from Allrecipes US | Canada)