Traditional Neapolitan Easter Pie
A rustic, old-world Italian Easter classic, this Neapolitan pie combines a homemade olive oil dough with a rich ricotta filling packed with prosciutto, mozzarella, and Pecorino Romano. Perfect served at room temperature or chilled for any Easter gathering.
Ingredients
For the Dough:
- 4 cups all-purpose flour
- 1 cup warm water
- 2 1/4 tsp active dry yeast 1 packet
- 1/4 cup olive oil
- 1 tsp salt
For the Filling:
- 15 oz ricotta cheese
- 4 large eggs
- 1/2 cup grated parmigiano or pecorino romano
- 1 cup diced prosciutto
- 1 cup diced mozzarella or provolone
- 1/2 tsp black pepper
Instructions
- Mix yeast and warm water. Let stand 5 minutes. Mix flour and salt in a bowl.
- Add yeast mix and olive oil to flour. Knead dough until smooth. Let rise 1 hour.
- Mix ricotta, eggs, grated cheese, diced meats, and pepper in a bowl.
- Roll out 2/3 dough and line greased pan. Add filling.
- Top with remaining dough and seal.
- See full steps with tips & photos → https://wimpysdiner.net/traditional-neapolitan-easter-pie/
Notes
- For best texture, drain the ricotta in a cheesecloth or fine strainer for 1–2 hours beforehand.
- Prosciutto can be substituted with capicola, soppressata, or cooked ham.
- This pie can be made a day ahead—it holds its shape and flavor better when fully chilled.