Recipe by PAMSTER2
"This meat pie is a winner every Easter. Stuffed full of ham, salami, and prosciutto, as well as ricotta, Parmesan, and mozzarella cheeses, this pie really satisfies!"
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4 (9 inch)
unbaked pie crusts
mozzarella cheese, grated
cooked ham, chopped
Genoa salami, chopped
grated Parmesan cheese
This recipe has been revised to include the two missing pie crusts. The recipe calls for 4 pie crusts total.
Not bad! I halved the recipe with no problems. From the start, it seemed to need a little spice. So I sauteed an onion, 2 garlic cloves and one jalapeno. I used one pound ground turkey instead of all that pork, to which I added the onion, garlic, pepper mix. To the cheese mixture, I added italian seasoning, cumin and paprika. I mixed the meat mixture with the cheese as per the recipe. But I made it crustless, so I just put it all into one 9 x 13 lasagne pan, sprinkled the parmesan, and then baked it as instructed. It came out as a very pretty meat pie. Thanks!
Excellent. Word of advice...do NOT add onions and garlic. Also, mozzarella cheese is not authentic in this recipe. Do not use bacon instead of prosciutto
This is it! This is the recipe my Nonna used to make. I can't wait to make it for my family. The only difference is that Nonna's pie was made in a square pyrex glass baking dish and she made a lattice top using a zig-zag style ravioli cutter to make the strips. Thanks so much for bringing back a little bit of family history to our table.
I loved this recipe. I halved the recipe and used a springform pan and it looked beautiful and tasted wonderful. I also left off the top crust as someone else suggested and it turned out great. It will be on my list for favorite Easter recips. Thanks for sharing!
This was my first attempt at making an Easter meat pie. I have had several others that friends have made. THis was a little lighter than theirs, and I liked it better. The only change I made was I left off the top crust, and baked till the chese was a golden color. Absolutely perfect!! Thanks
Maybe this last year for Easter, I will be making it again this year. It was wonderful! My Italian husband and both of our families loved it. My mother in law said it was the best she'd ever had, inculding hers! I almost fell off my chair. Highly recommened.
My husband is Italian. His aunt used to make this, except that she used pizza dough instead of a pie shell. I used the pizza dough with this recipe and my husband said it was as good as his Aunts! Everyone loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
Easter Meat Pie
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 463
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