There are many variations of this traditional Easter dish. This version includes ricotta, meat and cheese. I serve this dish on my Easter and Christmas holiday buffets. It’s very hearty and is delicious served with warm marinara sauce on the side.
Pie Dough (Pre-Made Pillsbury Rolled Dough, 2 Shells)
2 Tbsp. Olive Oil
1 lb. Italian Sausage
½ lb. Ham, Diced
1 lb. Ricotta Cheese
12 oz. Mozzarella Cheese, Shredded
½ Cup Parmesan Cheese, Grated
2 Tbsp. Fresh Parsley, Chopped
½ Tsp. Salt & ½ Tsp. Black Pepper
Roll out the first pie dough shell in the bottom of a well greased, round pie pan. In a sauté pan, heat the olive oil, remove the Italian sausage from the casing, and brown the sausage over medium heat for approx. 10 minutes. Remove the sausage from the sauté pan, and crumble. In a large bowl, combine all other ingredients, and add the cooked sausage to the mixture. Fill the pie shell with the ricotta mixture. Top with the second pie shell, and flute edges. Cut slits in the top of the pie shell to vent steam during cooking, and brush with a beaten egg. Bake in a preheated 375 degree oven for approx. 50 minutes, or until crust is golden brown. Let pie sit for approx. 10 minutes to set filling before slicing. Serve warm or at room temperature.