Some Favorite Easter Dishes....Please, add your own....

[jericap Super Moderator Find all posts View Profile Close jericap]

Irene.....It is extremely fattening, but boy does it taste good. The layered version is more difficult than the mixed version. I do both, depending on my energy level. and, both are delicious. I think for your first try, you may be better off going with the mixed version, such as jericap posted.

I will post my mixed version tomorrow.

ArtsieAng...which one do you like better?

[ArtsieAng Super Moderator Find all posts View Profile Close ArtsieAng]

ArtsieAng...which one do you like better?

I like them both......I would say that the layered version is a more intense. Usually, there is more meat & cheese in the layered version. So, the taste is stronger. It is also a bit thicker than the mixed version.

I think I would begin with the mixed version....It is just easier to make that version. Also, you can adjust the meats to the ones that your family prefers. For instance, some people use pepperoni, or ham, instead of prosciutto, or dry sausage.

[ArtsieAng Super Moderator Find all posts View Profile Close ArtsieAng]

Easter pie....Pizza Rustica


1/4 cup fresh Italian Parsley
1 lb Ricotta cheese
4 eggs
1/2 cup Pecorino Romano Cheese, or Parmesan
1/2 lb mozzarella cheese ...shredded
1 basket 'Easter Cheese'
1/2 lb each...Prosciutto, Sopressata, Dried Sausage or Hard Salami......or, meat of your choice ( Cut meat into small bite size pieces)
Pepper....According to taste

Directions.............

1) Add Ricotta Cheese to mixing bowl
2) Beat eggs, and stir into cheese, one at a time
3) Stir in Parsley, pepper, and then each meat....one at a time
4) Stir mixture into pie shell
5) Cover with additional pie shell, and decorate....make at least 3-4 slits in shell
6) Place into pre-heated 350 degree oven on low rack
7) Cook for 1 hour....last 15 minutes, brush pie top with beaten egg whites

To Unmold.....Invert into flat plate, and then re-invert into serving dish or clean pie dish....This is so the crust will not stick to pan

Note .....2" deep pie shell is recommended

[IreneLF Senior Member Find all posts View Profile Close IreneLF]

OK Ange, what is Easter cheese?

I am thinking I will make something from this group of recipes to bring to our Passover Seder (where the Jews are outnumbered ) -- thanks to marriage we have a diverse group of Catholics, other Christians and 2 Greek Orthodox via Cyprus. (but i won't be making the spinach pie for this group, the critics would be too tough)

[ArtsieAng Super Moderator Find all posts View Profile Close ArtsieAng]

OK Ange, what is Easter cheese?

I am thinking I will make something from this group of recipes to bring to our Passover Seder (where the Jews are outnumbered ) -- thanks to marriage we have a diverse group of Catholics, other Christians and 2 Greek Orthodox via Cyprus. (but i won't be making the spinach pie for this group, the critics would be too tough)

Irene......You need to go to an Italian store for 'Easter Cheese'....It's a cheese that they only make around Easter, and it's sold in a basket. It's made specifically for these pies. Any good Italian store should have it.

You can get all the meats, and cheeses, at the Italian store. You may even be able to buy the dough....Don't buy pizza dough, tho. It's not the same thing. Ask them if they have the dough for Easter Pies. Some, but not all stores will sell it to you.

[IreneLF Senior Member Find all posts View Profile Close IreneLF]

Thanks Angela we have plenty of stores around here so as long as they will know..

[jericap Super Moderator Find all posts View Profile Close jericap]

Irene......You need to go to an Italian store for 'Easter Cheese'....It's a cheese that they only make around Easter, and it's sold in a basket. It's made specifically for these pies. Any good Italian store should have it.

It's also called basket cheese, always in a basket and in a plastic bag...Price Chopper is one of the grocery stores that sells it, along with Stop & Shop.

[IreneLF Senior Member Find all posts View Profile Close IreneLF]

Thanks Jeri don't have either of the supermarkets in Central Nj, but I am sure the small stores will have it.

[Sydney Contributor - Bronze Find all posts View Profile Close Sydney]

Thanks for the Easter pie recipes jericap and Angela. I could be Italian for Easter no probs.

[tonyg Goomba & Super Moderator Find all posts View Profile Close tonyg]

It may also go under the name of Farmers' cheese.

[ArtsieAng Super Moderator Find all posts View Profile Close ArtsieAng]

Another Pie that I make every Easter Saturday is Spaghetti Pie. I was brought on this pie, and I love it!!!.......

1 lb Spaghetti
16 eggs
1 1/2 cup Parmesan or Pecorina Cheese
1 cup Shredded Mozzarella cheese
1 tablespoon black pepper

1) Grease lasagna try

2) Boil Spaghetti al-dente, drain well and pour into mixing bowl

3) Pour a little olive oil into Spaghetti...I don't know, about 1 tablespoon

4) Beat eggs, and add cheese and add pepper ( Do this while Spaghetti is cooking)

5) Add eggs & cheese, pepper to Spaghetti and pour into well greased Lasagna tray

6) Drizzle a little melted butter, olive oil, over top of pie

7) Bake in 350% oven until top is golden brown (about 30-45 minutes)...Let settle, and serve.

Optional.....add 1/2 pound dry Italian Sausage, sweet or hot, sliced thin

[hope54 Senior Member Find all posts View Profile Close hope54]

After reading this thread, I need to think Italian for Easter dinner! Never heard of such delicious sounding recipes for Easter. Of course, it will never happen. Can't change the traditional ham and scalloped potatoes menu for the family - a riot would ensue! Maybe next year I will sneak a pie in.

Hope