Easter pie

An Easter pie filled to the brim with delicious ham, salami and sausage, plus sweet and spicy roasted red peppers, spinach, and chunks of mozzarella cheese. The homemade buttery crust brings all these amazing ingredients together. Perfect for your Easter breakfast.

Make this pie ahead of time because it needs to sit for at least 3 hours before cutting it. Afterwards you can cut the slices perfectly without damaging the layers of the inside.

Easter Pie Recipe
Ingredients
For the Easter cake dough
For the inside of the Easter cake
Easter pie recipe with photo
Let's prepare the pie dough
Let's prepare the pie filling
Italian Easter cake

Easter Pie Recipe

Ingredients

For the Easter cake dough

3 cups flour
2 teaspoons salt
12 tablespoons cool unsalted butter (cubed)
1 huge testicle
7 tablespoons ice water

For the inside of the Easter cake

200 g sweet Italian sausage
400 g whole milk ricotta cheese
Mozzarella cheese 200 g (crushed or diced)
4 huge testicles
1 teaspoon salt
1/2 teaspoon ground dark pepper
200 g salami (cubed)
Prosciutto 100 g (thinly sliced)
1 cup roasted reddish pepper
500g frozen spinach (chopped)
1 cup Parmesan cheese

Easter pie recipe with photo

Note: Although this recipe has several steps, it is broken down into workable steps to help you better manage your time.

Let's prepare the pie dough

Combine the flour, salt and butter in a food processor until you have small crumbs. Pour in the egg and continue stirring.

Slowly pour water into the food processor while you mix until the dough comes together to form a ball.

Take out the dough. Divide it into two flat disks and wrap in plastic wrap. Let it rest in the refrigerator while you prepare the filling. You can create the base for the pie a day in advance.

Let's prepare the pie filling

Gather your ingredients. Preheat oven to 180 ° C

Cook Italian sausage in a large skillet over medium heat. Break up the sausage while it's cooking and cook for about 5 minutes, or until the sausage is one hundred percent cooked and browned. Set aside and allow it to cool.

Whisk together ricotta, mozzarella cheese, 3 eggs, salt and pepper in a bowl until thoroughly combined.

Stir the salami cubes into an egg-like consistency.

Italian Easter cake

On a floured surface, roll out the dough, one of the 2 prepared in advance

Carefully place the dough into the baking pan and gently press it into the bottom. Leave about a couple of inches of dough hanging over the sides of the pan and trim off any excess.

Place prosciutto slices on bottom of crust.

Spread the ricotta mixture in an even layer over the prosciutto.

Place cooked Italian sausage over ricotta mixture and press to form an even layer.

Place a layer of reddish bell peppers over the sausage.

Next is spinach and Parmesan cheese.

Roll out the second piece of pie dough into another circle. It may be smaller.

Place the rolled out dough on top of the pie and crimp the bottom and top dough together to seal the pie.

Mix the remaining eggs in a small bowl. Make four long slits in the top of the pie and brush with egg wash.

Bake on the baking sheet in the preheated oven for 1 hour 20 minutes or until the top is golden brown and the internal temperature reaches 65 ° C.

Baked Easter Pie

Remove the pie from the oven and let it cool for at least 3 hours before cutting. You can also refrigerate it one hundred percent by placing it in the refrigerator for up to 2 days.

Easter pie - delicious recipes for Easter baked goods with insides

Easter cake is usually baked on Easter holidays. On the festive table, among beautiful Easter cakes, meat dishes, cottage cheese Easter, fragrant buns - there is always room for pies.

After restrictive days, baking is especially accepted by the body with joy. Housewives want to feed their family and guests with delicious pastries with various insides.

Pies topped with Easter motifs - the goal of the article is to make them memorable not only for their taste, but also for their design decoration.

Easter pie - a recipe for baking at home

The baked goods come out delicious and your family will certainly love it. The spinach and cheese pie interior makes it indescribably tender and fragrant.

milk - 250 ml
dry yeast - 2 tsp.
sugar - 2 tbsp. l.
salt - 0.5 tbsp. l.
vegetable oil - 50 ml
flour - 400 g

spinach – 250 g
Adyghe cheese (or any cottage cheese) - 250 g
mozzarella – 150 g
boiled eggs - 4 pcs.

Manufacturing method:

1. Prepare straight dough. To do this, pour warm milk into a bowl and add sugar, salt, dry yeast. Stir everything with a spoon and start adding flour evenly in portions.

Making the inside:

1. Prepare spinach, Adyghe cheese, mozzarella and peel the boiled eggs.

2. Cut the spinach into large strips with a knife and place in a preheated frying pan with olive oil.

3. Simmer the spinach, stirring, until soft. Make the heat medium. Lightly salt the finished spinach, pepper and stir.

4. Place Adyghe cheese in a bowl and knead it with your fingers. Also grate the mozzarella on a large grater and combine with Adyghe cheese. Then add soft spinach and stir.

5. Cut the boiled eggs in half. In this way, the entire inside of the pie is ready.

Forming a cake for Easter:

1. By this time the dough in the cup has risen. And to knead it again, place it on a floured table surface. Sprinkle more flour on your mother-in-law and knead with your hands. This is what it should be like later: soft and pleasant to the touch.

2. Divide the dough into 2 parts - a huge one and a much smaller one. Roll out the smallest part first and cover it with a prepared baking dish with a diameter of 26 cm. The mold must be greased with oil beforehand.

3. Place the prepared filling into the resulting cavity to make the Easter pie delicious.

4. Cut off the descending and unnecessary parts of the dough with a knife or scissors. Place the boiled egg halves on top of the filling.

5. Roll out the second part of the dough and cover the filling with it. Fold the edges of the pie neatly and perfectly.

6. Brush the surface of the workpiece with beaten egg and make punctures with a fork to allow air to escape. Bake the Easter cake in the oven for 30 minutes at 180 degrees C.

Cut a slice of the pie and treat your family to delicious and fragrant Easter pastries.

Video on how to make an Easter ring with cinnamon frosting in the oven

Take a look at the recipe for a pie that will perfectly complement the festive Easter table with its flavor.

As a result, you will have a delicious homemade Easter cake with a magical smell.

Easter cottage cheese pie Fiadone - a recipe for delicious Italian pastries

Fiadone is a tender open-faced pie with curd inside, which comes from sunny Italy. This is the most popular cottage cheese pie that Italians prepare for Easter.

For the test you will need:

flour - 300 g
eggs - 2 pcs.
sugar - 80 g
vegetable oil - 60 g
salt - a pinch
baking powder - 6 g
vanilla extract - 1 tsp.
price of 1 lemon

Products for curd cream:

cottage cheese - 450 g
sour cream (25-30%) - 50 g
eggs - 4 pcs.
sugar - 100 g
salt - a pinch
extract - 1 tsp.
zest of 1 lemon
corn starch - 20 g

Procedure:

1. Prepare the dough. To do this, break 2 eggs into a bowl, add salt, sugar and 1 tsp. vanilla extract. And mix everything with a whisk.

2.Grate the lemon zest here, just the yellowish part of the surface, so that the dough smells like lemon. Add vegetable oil and stir everything with a whisk.

3. Sift the flour and baking powder evenly in parts. Knead the dough evenly in the bowl with your hands.

You don’t need to knead it for a very long time, because it should be gentle and not stick to your hands.

Making the inside:

1. Add sour cream to the cottage cheese rubbed through a sieve (or crushed in a blender) and mix.

3. Separate the yolks from the whites of 4 eggs.

4. Beat the whites first, adding salt and half the sugar.

5. Beat the yolks with a mixer into a fluffy light mass, adding the second half of the sugar. Add 1 tsp here. vanilla extract and grate the zest of 1 lemon.

6. Add cooked cottage cheese to the beaten yolks. Mix everything with a mixer and add more starch. And stir again with a mixer. No need for a mixer anymore.

7. Then evenly add the whites into the curd mass in parts and mix with a whisk. Mix carefully and carefully, because the mass is very fluffy and warm.

Our Easter pie will have this kind of curd inside, so it’s ready.

Forming a cake for Easter:

1. Prepare a baking pan, grease it with butter and line it with strips of parchment paper.

2. Roll out the prepared dough on a floured table into a thin sheet 3 mm wide.

3. Place the rolled out dough into the pan and use your fingers to make a round indentation. Trim the overhanging edges of the dough so that it is left to curl nicely in a circle on top of the inside.

4. Collect all the cut pieces of dough together and roll them out into a small layer. Cut the layer into 4 parts and cover them with small baking dishes, in which you also make indentations.

5. Fill small molds with curd cream first, and then large ones. Fold the corners of the dough into small shapes and let’s call the future baked goods “cakes.”

6. Form a large Easter pie by folding the edges of the dough inward over the curd filling.

7. Preheat the oven to 170 degrees C and bake the pieces for 30 minutes. Then reduce the temperature to 150 degrees and bake for another 15-20 minutes.

8. Wait until the cake has cooled and then remove it from the mold. The huge pie had a lovely, browned and slightly jiggly center.

9. When the cottage cheese pie and small cakes have cooled, then sprinkle them with sweet powder on top.

Look how delicious and warm the inside of the Easter cake came out.

Video on how to bake a delicious festive cake for Easter

Bake delicious pies throughout the Easter week and enjoy life.

Baking for Easter

Easter is the brightest holiday! And the most famous Easter dishes are, naturally, Easter cakes. There are so many recipes for Easter cakes now: nut, vanilla, with fruit, with seeds and dried fruits, with raisins and chocolate, with confectionery sprinkles, with sweet powder, with glaze. In addition to Easter cakes, you can bake buns, babas, gingerbreads, cupcakes for Easter... there are a lot of recipes!

Why do people bake Easter cakes and paint eggs at Easter?
Master class: Easter eggs in confetti
Easter table
Lenten dishes

Recipes in the collection: 15

for brioche dough:
600 gr.
flour 1 packet (7 g) dry yeast
1/2 tsp.
salt 50 gr.
sugar + 100 ml bag of vanilla sugar. milk

passion1963

11 April 2012, 08:54

600 gr.
flour 30 gr.
new yeast 1 tbsp.
sugar 350 ml.
warm water 120 gr.
pork lard + a little for greasing the mold 10 g. salt

passion1963

April 18, 2014, 10:07 pm

dough:
milk - 700 ml.
margarine - 50 gr.
eggs - 3 pcs
sour cream - 1/2 tbsp
vegetable oil - 50 gr.

botacosis

08 April 2015, 22:54

milk – 250 ml.
yeast – 7g.
(approximately a heaping teaspoon). sugar – 100 gr.
about 4-5 tablespoons into the dough and for sprinkling. egg – 1 pc.
butter – 90 g (half a pack if it is 180 g)
poppy seeds – 20 g.

Natalia

April 25, 2014, 12:41 pm

for 18 pcs.
: 225 gr.
regular flour 110 gr.
unsalted butter 110 gr.
sweet powder 110 gr.
dark currants 1/2 tsp. mixed spices (cardamom, star anise, ginger, cloves, white or allspice, nutmeg)

botacosis

11 May 2013, 20:09

for the dough:
flour – 30 gr.
dry instant yeast for baking – 2 tsp.
milk – 60 ml.
sugar – 1 tsp.
flour – 300 gr.

Katyusha

01 April 2015, 20:40

1. flour - 3 tbsp.
2. brown sugar - 3/4 tbsp.
3. milk in half with water - 200 ml.
4. yolks - 3 pieces
5. butter - 2 tablespoons
6. vegetable oil - 2 tablespoons

ogiway

08 April 2015, 06:46

cream cheese (such as Philadelphia, Almente) - 400 g
cream (35% 100 + 50) - 150 ml.
snow-white chocolate - 75 g
cognac (optional) - 1 tbsp.
lemon zest - 1 tsp.
vanilla – 1 g

natapit

19 April 2014, 01:52

flour – 0.8 kg
eggs – 10 pcs.
sugar – 300 g
milk – 0.35 l
yeast (depending on the manufacturer) – per 800 g.
flour butter – 200 g

Selena

04 June 2014, 20:27

flour – 500 gr.
water – approximately 200 gr.
olive oil – 30 ml.
into the dough + approximately the same amount for greasing – 50-60 ml. salt - a pinch
for the inside:
fresh spinach - 1 large bunch

nestea

03 April 2015, 13:05

milk (warm, full-fat) - 200 g
flour (200 g for dough, 300 g for dough)
yeast (live, fresh) - 15 g
brown sugar - 1 cup.
egg yolk - 4 pcs
butter (melted) - 180 g

miracle

April 19, 2014, 21:10

for Easter nest:
1 kg.
flour 50 gr.
yeast 1.5 tbsp.
milk 4 tbsp.
sugar 4 eggs

Lena

April 21, 2014, 15:49

1 kg.
flour 200 gr.
butter 3 carrots
4 eggs
4 whites
250 ml. milk

byrenka

20 April 2014, 08:05

dough
butter (room temperature) – 200 g.
sugar – 250 g.
vanillin from TM “NAAS” – 2 packs.
testicle – 3 pcs.
yolk – 2 pcs.

Lioness

April 20, 2014, 11:12 pm

flour – 1 tbsp.
butter – 50 gr.
yeast – 10 gr.
sugar – 1/4 tbsp.
milk – 1/4 tbsp.
eggs – 2 pieces

Natalia Kournikova

05 April 2015, 11:27

Nina and Ulyana Tarasova “And we have cookies!”

Easter recipes: pie instead of Easter cake and Easter with chocolate

Easter 2018: Easter curd recipe and Easter pie with bulgur

Lena Demyanko food photographer

Easter recipes are not just about Easter cakes and egg coloring methods. Different countries have their own traditions of Easter baking, and they gradually come to us. Like for you, for example, an Italian Easter pie with bulgur and ricotta - it can be prepared by those who do not really like Easter cakes. And Easter cottage cheese with chocolate glaze will probably be to the taste of children - after all, it reminds them of their favorite glazed curds!

Curd Easter

Do you like cottage cheese? I'm quite! A cup of sweet cottage cheese, a couple of spoons of Greek yogurt and a handful of berries is a good breakfast. Or warm cheesecakes with a golden brown crust, sour cream and jam. Or a cottage cheese casserole with sweet raisins and the smell of vanilla, a pie with a sandy base, a tender cottage cheese interior and a scattering of berries, whipped cottage cheese and crispy toast. The list can be continued, but there is one day a year when cottage cheese turns into a true delicacy even for those who do not particularly like it. It's Easter, of course!

For me, this holiday is associated with the morning, the sun, a lot of light and delicious food that you don’t have to wait for all day, like on New Year’s Day. On Easter, you can get up early, wash yourself and quickly run to the kitchen, choose the most “powerful” egg and fight with it until victory! And later eat it, sprinkled with salt. Inhaling the smell of the cake, and later getting all the raisins out of my own piece - the bun itself did not captivate me. I love holidays that are always on a day off and fall in the morning!

My curd Easter cake is not perfectly shaped and perhaps not decorated as required, but its taste makes you forget about it.

Ingredients:

400 g cottage cheese
80 g softened butter
160 g sour cream 30% fat
2 medium testicles
120 g sugar
1 tsp vanilla extract
zest of 1 lemon
75 g raisins
40 g dried apricots, cut into cubes
40 g dried lingonberries and cranberries

Wash and soak dried fruits in water for 10-15 minutes, then dry them.
Rub the cottage cheese through a sieve or beat it in a blender bowl with half the sugar, then add softened butter and beat again.
Separately, beat the eggs and the second half of the sugar well. Add sour cream, lemon zest and vanilla extract and beat well again.
Add this mass to the cottage cheese and stir until smooth. Place in a small saucepan and, stirring constantly, bring to the first bubbles over low heat.
Cool the curd mass. Add dried fruits and stir thoroughly. Line the inside of the Easter pan with clean gauze. Place the curd mixture in a mold, cover the top with the edges of gauze, place something heavy on top and place in the refrigerator until completely frozen for a day.
Remove the finished Easter from the mold, carefully remove the gauze and decorate with dried fruits and chocolate sauce if desired.

Neapolitan Easter cake

I can’t say that I really like Easter cakes: it seems to me that I only started eating them when I grew up, and before everything came down to one peacekeeping mission - to save all the raisins from the captivity of the airy dough! Moreover, it began even before the baking of Easter cakes.

When I helped prepare Easter cakes for my mother, the action took up the whole day: from morning until evening, the house was filled with the sweet smell of yeast. And every year I realized that I didn’t want to create all this myself: it looked so difficult from the outside. At the moment, naturally, this does not seem to me to be something unapproachable. But still, I decided to look for other options for Easter baking.

My choice fell on the Neapolitan Easter pie with bulgur and ricotta. This pie is quite good for breakfast and has a magical texture and great taste. Sandy base, incredibly fragrant sweet interior, consisting of bulgur and tender ricotta, with colorful orange notes! If you haven't decided what to cook for Easter yet, I highly recommend it. And if Easter is still a long way off or you are a fan of classic baking, then just prepare it for the weekend and arrange a unique Saturday breakfast for yourself.

For the sand base:

170 g butter at room temperature
95 g sweet powder
2 testicles
300 g flour

For the inside:

100 g bulgur
200 ml milk
zest of half a lemon
peel of half a lemon
1/8 tsp. cinnamon
60 g sugar
a pinch of salt
150 g ricotta
2.5 tsp. orange juice
25 g chopped candied orange and lemon zest (recipe below)
2 small yolks or a little less than 2 medium or large sized
1 large protein