Grandmom Marino's Easter Meat Pie
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Ingredients1 h servings 407 cals
Original recipe yields 8 servings (1 - 9 inch pie)
- Preheat the oven to 350 degrees F (175 degrees C).
- Tear the ham and salami into small pieces and place in a medium bowl. Stir in the ricotta cheese, egg and parsley. Season with salt and pepper. Set aside. Press one pie crust into a 9 inch pie plate and fill with the meat mixture. Cover with the other pie crust and press the edges together to seal. Cut a few slits in the top to vent steam.
- Bake for 45 minutes in the preheated oven, until the crust is golden brown and filling is set. Cool to room temperature, then refrigerate until cold before serving.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 407 calories; 26.5 g fat; 26.2 g carbohydrates; 15.5 g protein; 62 mg cholesterol; 800 mg sodium. Full nutrition
ReviewsRead all reviews 2
almost the same as our family recipe only we cut up the coldcuts into small cubes