• Nicole Leonetti

(Easter) Sunday Pie Recipe

My mother made this delicious pie for our family every Easter while I was growing up. When I became a little older and she taught me how to make the pie – I was shocked that it was so simple. “Why can’t we have this every Sunday? It should just be Sunday Pie?” I asked her. Well, the reason is because this savory Italian pie of deliciousness may not be the most healthy thing to eat. So, you may not want to have it every Sunday, but I think you can definitely have it more than once a year. There are many versions of this pie. It is sometimes referred to as Pizzagaina or Pizza Rustica – but this is the Leonetti version of the dish and I personally think it should be called Sunday Pie!

Ingredients:

- 1 package Pastry Crust (with the two crusts – I use Pillsbury – or you can make your own if you are feeling ambitious)

- ½ lb Hot Italian Sausage – out of the casing (or Mild Italian Sausage if you can’t take the heat)

- 1 tablespoon of Extra Virgin Olive Oil

- 3 whole Eggs

- 1 Egg Yolk

- 1 ½ lbs Ricotta Cheese (3 Cups)

- ½ lb Mozzarella Cheese (cubed)

- ½ cup Freshly Grated Parmigiano Reggiano

- 8 slices Prosciutto (chopped)

- ¼ cup Fresh Italian Parsley (chopped)

- Black Pepper

Directions:

- Preheat Oven to 400F

- Lightly Grease Pie Plate

- Put (1) Tablespoon of Extra Virgin Olive Oil on Medium High Heat in Skillet

- Add the Sausage and break up with a wooden spoon until cooked through

- In a large bowl, beat Eggs until well blended

- Add Ricotta, Mozzarella, Parmesan, Prosciutto, Cooked Sausage, Pepper, and Parsley to the bowl with the Eggs

- Mix Well!

- Roll Out Pastry Crust – Fit into pie plate

- Put the Cheese/Meat Filling into the Pastry Crust

- Roll out the other half of Pastry Crust, place on top of Filling

- Fold edge of Top Crust under Bottom Crust, press together to seal – Crimp edge

- Brush the top of the Crust with (1) Egg Yolk beaten with (1) Tablespoon of Water

- Make decorative slits near center of pie for steam vents

- Bake 34-40 minutes – or until crust is golden brown

- Serve Warm and Enjoy! (Have I enjoyed this cold straight out of the fridge? Yes – but warm it up!)


Feel free to make this savory pie any day of the year! I typically enjoy this pie on Easter Sunday for brunch with a glass (or two) of champagne! However, I am confident that this would taste amazing with whatever beverage you select!





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