Manytraditional Easter recipesare rich and decadent because they signify the end of fasting during Lent.
This is the case with this Italian Easter Pie, also known as pizza rustica.
It’s one of our favoriteeasy Easter dinner ideas.
But don’t wait until the holiday to indulge.
This recipe was developed by Anna Theoktisto.
), drained and patted dry with paper towels
2(10-oz.)
Add butter and egg; pulse until mixture resembles coarse meal, 8 to 10 times.
Sprinkle ice water over dough; pulse until dough begins to form a ball.
Wrap each in plastic wrap, and refrigerate 30 minutes or overnight.
Preheat oven to 350F with rack in middle position.
Unwrap 1 disk of dough on a lightly floured surface.
Refrigerate until ready to use.
Transfer sausage to a plate and let cool completely, about 15 minutes.
Whisk ricotta, mozzarella, pepper, and 3 of the eggs in a large bowl.
Stir in salami, capicola, and ham.
Shingle prosciutto slices in bottom of prepared dough-lined pan.
Spread ricotta mixture over prosciutto.
Scatter browned sausage over ricotta mixture, pressing lightly into an even layer.
Shingle red bell peppers over sausage; top with spinach and Parmesan.
Roll remaining dough into a 12-inch circle on a lightly floured surface.
Carefully place over filling.
Trim overhang so that its even with bottom crust; pinch top and bottom crusts firmly together.
Fold dough under and crimp edges.
Lightly beat remaining egg and brush liberally over top of pie.
Using a paring knife, cut 4 (1-inch) vents in top of dough in a circular pattern.
Place pie on a rimmed baking sheet.
Bake until crust is golden brown, about 1 hour.
Transfer pie to a wire rack, and let cool at least 3 hours before serving.
Carefully remove sides of pan, and cut pie into slices to serve.
Or cool completely, and refrigerate for up to 2 days.
