Growing up I always spent Easter with my dad’s mom, Grandma Julie and my favorite part was eating her Easter Meat Pie and hunting for plastic eggs filled with money.
Grandma Julie died when I was twelve, but her memory lives on. Every year I make her Easter Meat Pie which I remember eating cold, but my family seems to enjoy warmed. Some of the ingredients are hard to fine, but I do my best at substituting!
Ricotta, 3 lbs
Cubed Cheese, 1 1/2 lb. Mozzarella or Provolone
Parmesan Cheese (I’m guessing 1/4 – 1/2 cup)
Dried Swwt Sausage Supersata, 1 lb (I use cooked Italian sausage and drain the fat)
Eggs, 20: 8 hard boiled, 1 doz beaten
Mozzarella 1 lb Shredded
Proscuitto, 1 lb (Some times I throw pepperoni and salami as well)
Salt and Pepper
Pillsbury ready made pie crust
Mix beaten eggs, Parmesan cheese, ricotta, mozzarella. Add boiled eggs (diced), cubed cheese, sausage, prosciutto, and other meats. Mix really well.
Line pan with pie crust. Add mixture and cover with pie crust. With one egg white, beat and brush on top o f crust. To save on carbs and calories I make this with no top crust. I even make this with NO CRUST at all and it still tastes great.
Bake at 350 for at least 1 hour.
We usually eat this Easter morning for breakfast, though Easter Frittata was our traditional Easter morning meal.
I grew up with granda Agatina’s wonderful homemade Italian recipes. Here’s her Easter Frittata.
Ricotta, 1 container (my recipe says large)
Roast sausage and cut into pieces. Combine ingredients in a casserole dish. Bake in oven at 325 until eggs are dry.
This recipe is much simpler and lighter than the Easter Meat pie and makes a great breakfast dish any time of year!