Italian Easter Meat Pie
Ingredients List
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2 pounds ricotta cheese
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6 large eggs
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1 pound cooked ham, chopped
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½ pound Genoa salami, chopped
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½ pound mozzarella cheese, grated
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¼ pound prosciutto, chopped
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4 (9 inch) unbaked pie crusts
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¼ cup grated Parmesan cheese
Instructions
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Preheat your oven to 325°F (165°C).
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In a large bowl, combine ricotta and eggs, mixing in one egg at a time with a hand mixer on low speed. Add in the ham, salami, mozzarella, and prosciutto and stir until the mixture is thoroughly combined.
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Line two 9-inch pie pans with pastry dough. Evenly divide the ricotta mixture between the pans. Top each pie with Parmesan cheese, then cover with the remaining pastry. Crimp the edges and cut a few steam vents on top.
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Bake in the preheated oven for about 1 hour, or until the crust is golden brown. Let the pies cool on a wire rack before serving.
Nutritional Information (per serving)
| 727 | Calories |
| 51g | Fat |
| 31g | Carbs |
| 34g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 727 | |
| % Daily Value * | |
| Total Fat 51g | 66% |
| Saturated Fat 20g | 100% |
| Cholesterol 194mg | 65% |
| Sodium 1602mg | 70% |
| Total Carbohydrate 31g | 11% |
| Dietary Fiber 2g | 8% |
| Total Sugars 1g | |
| Protein 34g | 68% |
| Vitamin C 13mg | 15% |
| Calcium 346mg | 27% |
| Iron 3mg | 17% |
| Potassium 358mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5