Best 5 Italian Savory Pie Recipes

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Italian savory pies are a delectable and versatile culinary delight. From the classic Margherita to the hearty Florentine, these pies offer a tantalizing array of flavors and textures that cater to every palate. Whether you're planning a cozy family dinner or an elegant gathering, an Italian savory pie is guaranteed to impress and tantalize your taste buds. Let's embark on a culinary journey as we explore the best recipes for these savory delights, ensuring that your next Italian-inspired feast is an unforgettable experience.

Here are our top 5 tried and tested recipes!

EASTER SAVORY PIE (PIZZA RUSTICA) RECIPE BY TASTY



Easter Savory Pie (Pizza Rustica) Recipe by Tasty image

Here's what you need: warm water, sugar, olive oil, instant yeast, all-purpose flour, salt, large eggs, ricotta cheese, fresh parsley, grated pecorino romano, ham, pepperoni, provolone cheese, salami, prosciutto, bread crumbs, large egg

Provided by Matthew Johnson

Categories     Breakfast

Yield 16 servings

Number Of Ingredients 17

2 cups warm water
1 tablespoon sugar
½ cup olive oil
1 tablespoon instant yeast
5 ½ cups all-purpose flour
1 tablespoon salt
10 large eggs
16 oz ricotta cheese
1 cup fresh parsley, chopped
4 oz grated pecorino romano
8 oz ham, boiled, cubed
8 oz pepperoni, cubed
8 oz provolone cheese, cubed
8 oz salami, hard, cubed
4 oz prosciutto, chopped
1 ½ cups bread crumbs
1 large egg, beaten

Steps:

  • In a large mixing bowl, combine the warm water, sugar, olive oil, and instant yeast.
  • Add the flour and salt, and mix the dough together with a wooden spoon until it forms a ball. Then knead the dough for 1 minute, or until it feels smooth and springy.
  • Cover the dough in the bowl with a kitchen towel or plastic wrap. Let rise in a warm place for 2 hours.
  • Preheat the oven to 350°F (180°C).
  • In a large bowl, add 10 eggs, ricotta, parsley, and Pecorino Romano. Whisk the mixture until smooth.
  • Add the ham, pepperoni, provolone, hard salami, prosciutto, and bread crumbs. Fold in the cubed meats and cheeses. The texture should be thick and slightly wet.
  • Once the dough has doubled in size, dump it onto a floured surface, knead for 2 minutes, and shape it into a ball. Roll the dough out to a rough circle, about ¼-inch (½-cm) thick.
  • With a pizza cutter or knife, cut out a large disc that is 2 inches (5-cm) wider than a 9-inch (23-cm) springform pan or round baking dish. With the rest of the dough, cut thick strips about 9 inches (23-cm) long and 1 inch (2 cm) thick.
  • Transfer the dough disc into the springform pan or baking dish. Gently press the dough against the bottom and sides of the pan, allowing the excess to hang over the sides.
  • Pour the egg, cheese, and meat mixture into the pan. Pack the filling down and smooth the top with a spatula.
  • Weave the strips of dough on top to create a decorative pattern. Trim any excess dough, then fold and crimp the edges. Brush the top with egg wash.
  • Bake the pizza rustica for 2 hours, or until the filling is cooked through and the pizza dough has browned.
  • Let the the pizza rustica cool completely. Remove from the pan. Chill in the refrigerator overnight on a wire rack.
  • Enjoy!

Nutrition Facts : Calories 625 calories, Carbohydrate 44 grams, Fat 34 grams, Fiber 1 gram, Protein 31 grams, Sugar 2 grams

ITALIAN SAUSAGE PIE



Italian Sausage Pie image

This pie makes a lovely light supper dish. It takes very little time to put together and bake. Serve it with your favorite salad. This recipe is adapted from a cookbook by The Sons of Italy Florida Foundation.

Provided by Miss Annie

Categories     Savory Pies

Time 55m

Yield 8 serving(s)

Number Of Ingredients 7

1 pie shell, unbaked
3/4 lb Italian sausage, sweet
1/2 cup onion, chopped
3 eggs, beaten
1/2 cup cream or 1/2 cup milk
1 cup mozzarella cheese, shredded
salt & pepper, to taste

Steps:

  • Place pie shell in oven during the pre-heating time for about 5- 10 minutes in order to firm the bottom some.
  • Don't overcook!
  • Remove casing from the sausage and crumble.
  • Sauté sausage and onions; drain well and spoon into prepared pie shell.
  • Blend eggs, milk, cheese, salt and pepper; pour over sausage mixture.
  • Bake at 350 degrees F. for 35 minutes, or until custard sets and tests clean with a knife.
  • Allow to cool slightly.
  • Cut into 8 wedges and serve.

Nutrition Facts : Calories 376.6, Fat 28.6, SaturatedFat 11.3, Cholesterol 121.7, Sodium 750.5, Carbohydrate 13.9, Fiber 1, Sugar 1.1, Protein 15.4

ITALIAN SAVORY RUSTIC PIE



Italian Savory Rustic Pie image

Italian Savory Rustic Pie is a delicious main dish or appetizer. A double creamy filling of prosciutto, Gruyere and a little white sauce.

Provided by Rosemary Molloy

Categories     Main Dish     Side Dish

Time 45m

Number Of Ingredients 8

6-7 slices Prosciutto di Parma (cut in half more slices if needed)
1 1/2 cups grated Fontina or Gruyère cheese
1/4 - 1/2 cup white sauce (very thick)
2 crust pie dough ** ((store bought or homemade))
1 tablespoons butter
1 tablespoon flour
1 cup milk
pinch of salt

Steps:

  • Pre-heat oven to 350° (180° celsius). Lightly grease a 7 or 8 inch (18 - 20 centimeter) pie/cake pan.
  • ** If you want to make your own dough you can use this recipe, the pinch of sugar may be eliminated. Easy Homemade Pie Dough or Savory Pie Dough

Nutrition Facts : Calories 356 kcal, Carbohydrate 23 g, Protein 11 g, Fat 23 g, SaturatedFat 10 g, Cholesterol 37 mg, Sodium 322 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

ITALIAN SAVORY PIE



Italian Savory Pie image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 14

2 cups all-purpose flour, plus more for work surface
1/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut into 8 pieces
2 large eggs, lightly beaten
1 pound whole milk ricotta
3 large eggs
1/4 cup freshly grated Parmesan cheese
1/4 pound mozzarella cheese
1/4 pound prosciutto, thinly sliced
2 tablespoons chopped fresh parsley
1/2 teaspoon freshly ground pepper
1 large egg, lightly beaten, for brushing

Steps:

  • Preheat oven to 375 degrees with rack in center. Prepare crust: In the bowl of a food processor, combine flour, sugar, baking powder, and salt. Pulse to combine. Add butter; pulse until mixture resembles cornmeal. With processor running, add eggs and process until dough comes together and forms a ball, about 1 minute. Transfer to a lightly floured work surface, and knead until smooth, 3 to 5 minutes.
  • Prepare filling: In a large bowl, stir together ricotta, eggs, Parmesan, mozzarella, prosciutto, parsley, and pepper; set aside.
  • Divide dough into 2 pieces, one slightly larger than the other. Roll larger piece into a 12-inch circle; gently transfer to a 9-inch glass pie dish. Place filling in pie plate and spread evenly; set aside.
  • Roll remaining dough into a 9-by-9-inch square; cut into 1/2-inch wide strips. Using strips, form a lattice pattern over filling. Trim bottom crust, leaving a 1/2-inch overhang. Crimp edges to seal. Brush with egg, and bake until filling is firm, 40 to 45 minutes. Let cool completely before serving.

ITALIAN SAVORY PIE



ITALIAN SAVORY PIE image

Categories     Cheese

Yield 1 9 inch pie

Number Of Ingredients 16

CRUST:
2 cups all purpose flour, plus more for surface work
1/4 cup sugar
1/2 tsp baking powder
1/4 tsp salt
1/2 cup (1 stick) unslated butter, cut into 8 pieces
2 lg eggs, lightly beaten
FILLING:
1 lb whole ricotta milk
3 lg eggs
1/4 cup freshly grated parmesan cheese
1/4 lb mozzarella cheese
1/4 lb prosciutto, thinly sliced
2 tbsp chopped fresh parsley
1/2 tsp freshly ground pepper
1 lg egg, lightly beaten, for brushing

Steps:

  • 1. Preheat oven to 375 with rack in center. Prepare crust; In the bowl of a food processor, combine flour, sugar, baking powder, and salt. Pulse to combine. Add butter; pulse until mixture resembles cornmeal. With processor running, add eggs and process until dough comes together and forms a ball, about 1 minute. Transfer to a lightly floured work surface, and knead until smooth. 2. Prepare filling; In a large bowl, stir together ricotta, eggs, parmesan, mozzarella, prosciutto, parsley, and pepper; set aside. 3. Divide dough into 2 pieces, one slightly larger than the other. Roll larger piece into 12 inch circle; gently transfer to a 9 inch glass pie dish. Place filling in pie plate and spread evenly; set aside. 4. Roll remaining dough into 9x9 inch square; cut into 1/2 inch wide strips. Using strips, form a lattice over filling. Trim bottom crust, leaving a 1/2 inch overhang. Crimp edges to seal. Brush with egg, and bake until filling is firm, 40-45 minutes. Let cool completely before serving.

Tips:

  • Choose fresh, flavorful ingredients: The quality of your ingredients will directly impact the flavor of your pie, so be sure to use the best you can find.
  • Don't overwork the dough: Overworking the dough will make it tough, so be gentle when you're mixing it together.
  • Chill the dough before baking: This will help to prevent the dough from shrinking in the oven.
  • Bake the pie until the crust is golden brown and the filling is bubbling: This will ensure that the pie is cooked through.
  • Let the pie cool slightly before slicing: This will help to prevent the filling from spilling out.

Conclusion:

Italian savory pies are a delicious and versatile dish that can be enjoyed for any occasion. With so many different recipes to choose from, there's sure to be an Italian savory pie that everyone will love. So next time you're looking for a new dish to try, give one of these recipes a try. You won't be disappointed!

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