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From centuries-old Italian classics to modern crowd-pleasers, these Easter pies — sweet and savory — will make your celebration unforgettable.
Easter is one of the most food-centered holidays on the calendar, and Easter pie recipes hold a place of honor on tables around the world. Whether you're drawn to the floral perfume of a Neapolitan Pastiera, the rustic charm of an Italian Pizza di Pasqua, or a golden quiche bursting with spring vegetables, pie is the undisputed star of the Easter feast.
In this guide, we've gathered eight standout Easter pie recipes — spanning sweet and savory, traditional and contemporary — each with straightforward ingredient lists and step-by-step directions. Whether you're hosting a large family gathering or a quiet brunch for four, you'll find something here worth adding to your repertoire.
1. Pastiera Napoletana
Classic | Sweet | Prep: 45 min | Bake: 60 min | Serves: 10–12 | Skill: Intermediate
The queen of Easter pies — fragrant with orange blossom and wheat berries.
No Easter pie recipe list is complete without the legendary Pastiera Napoletana. Originating in Naples centuries ago, this pie is built on a buttery short-crust pastry filled with cooked wheat berries, creamy ricotta, eggs, candied citrus peel, and a generous splash of orange blossom water. It must be made at least a day ahead to let the flavors meld — a tradition that makes the Easter Sunday reveal all the sweeter.
Ingredients:
- 300g (2½ cups) all-purpose flour
- 150g (⅔ cup) cold butter, cubed
- 100g (½ cup) caster sugar
- 2 eggs + 1 yolk
- 500g (2 cups) ricotta cheese
- 300g (1½ cups) cooked wheat berries
- 150g (¾ cup) sugar (filling)
- 4 eggs, separated
- 100g candied citrus peel
- 2 tbsp orange blossom water
- 1 tsp cinnamon
- Zest of 1 lemon
Method:
- Make the short-crust pastry by rubbing butter into flour and sugar until crumbly. Add eggs and bring together into a smooth dough. Wrap and refrigerate for 1 hour.
- Beat ricotta with sugar until smooth. Add egg yolks one at a time, then stir in cooked wheat berries, candied peel, orange blossom water, cinnamon, and lemon zest.
- Whip egg whites to stiff peaks and gently fold into the ricotta mixture in two additions.
- Press two-thirds of the pastry into a deep 26cm pie dish. Pour in the filling. Roll remaining pastry and cut into strips; arrange in a lattice over the top.
- Bake at 170°C (340°F) for 55–60 minutes until the lattice is golden and the filling is just set. Allow to cool completely — ideally overnight — before serving dusted with powdered sugar.
Pro Tip: Pastiera tastes significantly better on day two. Make it on Good Friday, rest it in a cool place, and slice it on Easter Sunday.
2. Ricotta Easter Pie (Torta di Ricotta)
Sweet | Prep: 30 min | Bake: 50 min | Serves: 8–10 | Skill: Easy
A light, custardy Italian sweet pie perfect for Easter brunch.
Simpler than a Pastiera but no less celebratory, this classic ricotta Easter pie has a velvety, custard-like interior that's gently sweet and deeply satisfying. It uses a single-layer short-crust base and no lattice, making it the perfect recipe for less experienced bakers who still want an impressive result. Chocolate chips are a beloved Southern Italian addition — feel free to include them.
Ingredients:
- 1 sheet store-bought short-crust pastry
- 700g (3 cups) whole-milk ricotta
- 180g (¾ cup) sugar
- 5 large eggs
- 1 tsp pure vanilla extract
- Zest of 1 orange
- ¼ tsp ground cinnamon
- 80g mini chocolate chips (optional)
Method:
- Preheat oven to 175°C (350°F). Line a 23cm pie dish with the pastry and blind-bake for 12 minutes with baking weights.
- Beat ricotta and sugar until fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla, orange zest, and cinnamon.
- Fold in chocolate chips if using. Pour filling into the par-baked shell.
- Bake for 45–50 minutes until the center is barely jiggly and the top is lightly golden. Do not overbake — the custard will firm as it cools.
- Cool to room temperature, then refrigerate for at least 2 hours before slicing.
Pro Tip: Drain ricotta in a fine-mesh sieve overnight for a richer, firmer texture in the finished pie.
3. Pizza Rustica (Italian Meat Pie)
Savory | Prep: 40 min | Bake: 60 min | Serves: 12 | Skill: Intermediate
A hearty double-crust pie packed with salami, ham, and three cheeses.
Pizza Rustica — also called Pizza Chiena or Easter meat pie — is one of Italy's most beloved savory Easter pie recipes. A sturdy, egg-enriched double crust encases a dense, satisfying filling of cured meats, ricotta, mozzarella, and hard-boiled eggs. Sliced into thick wedges, it serves beautifully as a main course or hearty appetizer at any Easter gathering.
Ingredients:
- 400g (3⅓ cups) all-purpose flour
- 180g (¾ cup) lard or butter
- 2 eggs + 1 for wash
- Pinch of salt
- 500g (2 cups) ricotta
- 200g (7oz) mozzarella, diced
- 150g (5oz) provolone, diced
- 150g (5oz) salami, chopped
- 150g (5oz) prosciutto or cooked ham
- 5 hard-boiled eggs, halved
- 4 raw eggs
- Salt and black pepper to taste
Method:
- Make pastry: combine flour, fat, eggs, and a pinch of salt. Knead briefly into a smooth dough. Divide two-thirds / one-third, wrap, and refrigerate 30 minutes.
- Mix ricotta with 4 raw eggs until smooth. Fold in mozzarella, provolone, salami, and ham. Season well.
- Roll larger dough piece to line a deep 26cm springform or pie tin, allowing a 2cm overhang.
- Spread half the ricotta mixture into the shell. Nestle in the hard-boiled egg halves cut-side up, then spoon over the remaining filling.
- Roll the remaining pastry into a lid and seal the edges, crimping firmly. Brush with egg wash and pierce a few steam vents.
- Bake at 180°C (360°F) for 60–65 minutes until the crust is deep golden. Rest 20 minutes before slicing.
Pro Tip: Pizza Rustica is traditionally served at room temperature. It makes excellent picnic food and keeps refrigerated for 3–4 days.
4. Greek Lamb & Feta Easter Pie
Savory | Prep: 35 min | Bake: 45 min | Serves: 8 | Skill: Intermediate
Aromatic slow-roasted lamb wrapped in flaky phyllo pastry.
Inspired by the Greek tradition of lamb as the centerpiece of Easter Sunday, this showstopping Easter pie wraps tender braised lamb shoulder with crumbled feta, roasted peppers, and fresh herbs in a crisp, buttered phyllo shell. The result is a deeply savory, aromatic pie that honors the Mediterranean spirit of the holiday beautifully.
Ingredients:
- 800g (1¾ lb) boneless lamb shoulder
- 1 onion, finely diced
- 3 garlic cloves, minced
- 200g (7oz) feta cheese, crumbled
- 1 roasted red pepper, chopped
- 2 tbsp fresh mint, chopped
- 1 tbsp fresh oregano
- 8–10 sheets phyllo pastry
- 80g (6 tbsp) melted butter
- 2 eggs, beaten
- Salt, pepper, olive oil
Method:
- Brown lamb in olive oil, then braise low and slow with onion, garlic, and a splash of white wine for 2 hours until pull-apart tender. Shred with two forks and let cool.
- Combine shredded lamb with feta, roasted pepper, herbs, and beaten eggs. Season well.
- Layer 4–5 sheets of buttered phyllo into a greased 30cm baking dish, letting the edges overhang. Brush each sheet with melted butter.
- Spoon in the lamb filling and spread evenly. Fold the overhanging phyllo back over the filling. Layer remaining phyllo sheets on top, buttering each one.
- Score the top in a diamond pattern and bake at 190°C (375°F) for 40–45 minutes until crisp and deep golden.
Pro Tip: Leftover braised lamb from Easter Sunday makes the ideal filling. This pie is a brilliant way to use holiday leftovers creatively.
5. Spring Vegetable Quiche
Savory | Prep: 25 min | Bake: 40 min | Serves: 6–8 | Skill: Easy
Bright asparagus, peas, and leeks set in a silky cream custard.
This vibrant Easter quiche is a celebration of spring produce — asparagus spears, bright green peas, and sliced leeks set in a rich cream-and-egg custard with Gruyère melted throughout. It's equally at home on an Easter brunch table as it is at an afternoon garden party, and it works beautifully both warm and at room temperature.
Ingredients:
- 1 blind-baked 23cm shortcrust shell
- 1 leek, sliced and sautéed
- 200g (7oz) asparagus tips, blanched
- 100g (⅔ cup) frozen peas, thawed
- 150g (5oz) Gruyère, grated
- 4 large eggs
- 250ml (1 cup) heavy cream
- 100ml (7 tbsp) whole milk
- Salt, white pepper, fresh thyme
Method:
- Scatter half the Gruyère over the blind-baked pastry shell. Arrange sautéed leeks and peas evenly on top.
- Whisk together eggs, cream, and milk. Season with salt, white pepper, and fresh thyme leaves.
- Pour the custard over the vegetables. Arrange asparagus tips decoratively on top and scatter with remaining cheese.
- Bake at 170°C (340°F) for 35–40 minutes until just set in the center with a slight wobble. Do not overbake.
- Rest for 10 minutes before slicing and serving.
Pro Tip: Swapping Gruyère for sharp white cheddar gives a more robust flavor. Add crispy pancetta for a non-vegetarian version.
6. Lemon Ricotta Tart
Sweet | Prep: 30 min | Bake: 35 min | Serves: 8 | Skill: Easy
Bright and creamy with a zingy lemon curd swirl.
Bright and sunny, this lemon ricotta Easter tart captures the spirit of the spring holiday perfectly. A buttery almond tart shell holds a ricotta cream filling shot through with a homemade lemon curd swirl, producing a dessert that tastes simultaneously rich and refreshing. It's one of the most crowd-pleasing Easter sweet pies you can make, requiring minimal technique but delivering maximum impact.
Ingredients:
- 200g (1⅔ cups) all-purpose flour
- 50g (½ cup) almond flour
- 100g (7 tbsp) cold butter
- 2 tbsp icing sugar
- 1 egg yolk
- 450g (2 cups) ricotta
- 120g (½ cup) sugar
- 3 eggs
- Zest and juice of 2 lemons
- 3 tbsp lemon curd (jar or homemade)
Method:
- Make almond pastry: combine flours, butter, and icing sugar into crumbs. Add egg yolk and 1–2 tbsp cold water to bring together. Press into a 24cm tart tin and refrigerate 30 minutes. Blind-bake at 180°C for 15 minutes.
- Beat ricotta, sugar, eggs, lemon zest, and juice until smooth and creamy.
- Pour filling into the cooled shell. Drop teaspoons of lemon curd over the surface and use a skewer to swirl gently.
- Bake at 170°C (340°F) for 30–35 minutes until just set. The center may still wobble slightly — it will firm as it cools.
- Chill for at least 2 hours. Dust with icing sugar and scatter with lemon zest before serving.
Pro Tip: Add a thin layer of raspberry jam to the blind-baked shell before the filling for a vibrant raspberry-lemon combination.
7. Spanakopita-Style Spinach Pie
Savory | Prep: 30 min | Bake: 40 min | Serves: 8–10 | Skill: Easy
Crispy, golden phyllo with spinach, feta, and fresh dill.
The beloved Greek spanakopita makes a stunning Easter pie, especially when it graces a table alongside richer meat dishes. Layers of shatteringly crisp phyllo surround a filling of wilted spinach, crumbled feta, spring onions, eggs, and a generous fistful of fresh dill. This is a vegetarian Easter pie recipe that even the most devoted carnivores reach for seconds of.
Ingredients:
- 10–12 sheets phyllo pastry
- 80g (6 tbsp) butter or olive oil
- 800g (1¾ lb) fresh spinach
- 300g (10oz) feta cheese, crumbled
- 4 spring onions, finely sliced
- 3 eggs, beaten
- Large bunch fresh dill
- Pinch of nutmeg
- Salt and black pepper
Method:
- Wilt spinach in a large pan, then drain and squeeze out every drop of moisture. Chop roughly.
- Combine spinach with feta, spring onions, eggs, dill, nutmeg, and seasoning.
- Brush a 30×20cm baking dish with butter. Layer 5–6 phyllo sheets, brushing each generously with butter, letting the edges overhang.
- Add the spinach-feta filling and spread evenly. Fold the overhanging sheets back over. Layer remaining phyllo on top, buttering each one. Tuck the edges in neatly.
- Score the top into portions, brush with butter, and bake at 190°C (375°F) for 35–40 minutes until deeply golden and crisp.
Pro Tip: Keep your phyllo sheets covered with a damp cloth while you work — they dry out and crack very quickly when exposed to air.
8. Ham & Cheese Easter Pie
Savory | Prep: 20 min | Bake: 45 min | Serves: 8 | Skill: Easy
A family-friendly crowd-pleaser with smoky ham and melted Swiss.
This unfussy, family-friendly ham and cheese Easter pie is the one everyone actually eats most of. It combines thick-cut smoked ham, creamy Swiss or Gruyère, and a Dijon-kissed custard in a buttery double-crust pie shell. It's easy enough for beginner bakers, beloved by children and adults alike, and flexible enough to adapt with whatever cheese or cured meat you have on hand.
Ingredients:
- 2 sheets store-bought shortcrust pastry
- 350g (12oz) thick-cut smoked ham
- 200g (7oz) Swiss or Gruyère, grated
- 4 eggs
- 200ml (¾ cup) heavy cream
- 1 tbsp Dijon mustard
- 1 tbsp fresh chives, chopped
- Salt, black pepper, nutmeg
- 1 egg yolk for wash
Method:
- Preheat oven to 185°C (365°F). Line a 23cm deep pie dish with one pastry sheet. Spread Dijon mustard across the base.
- Layer half the cheese across the mustard base. Arrange ham slices evenly on top, then cover with remaining cheese.
- Whisk eggs, cream, chives, a pinch of nutmeg, salt, and pepper together. Pour carefully over the filling.
- Top with the second pastry sheet, crimp the edges firmly, and cut a few vents in the lid. Brush with egg yolk wash.
- Bake for 40–45 minutes until the pastry is rich golden brown. Allow to cool 15 minutes before slicing — the filling will firm beautifully.
Pro Tip: Add a handful of caramelised onions under the ham layer for a deeply savory, slightly sweet depth that takes this pie to the next level.
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