Savory Italian Easter Pie with Spinach and Salami

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Although the original calls this pie a dessert, its parmesan, spinach and salami make it a savory bake. The source gives two cups of flour, a cup of butter and four eggs but does not explain where the eggs belong. This version uses two eggs to bind the pastry and two in the filling so the slices set properly. Chill the dough before rolling; squeeze moisture from the spinach and chop the salami small enough to distribute evenly. Bake until the pastry is golden and the egg-containing center is cooked, then rest before slicing. Serve warm or cool, and refrigerate leftovers promptly.

Recipe card

Savory Italian Easter Pie with Spinach and Salami

A savory Easter pie with buttery pastry, parmesan, spinach and salami.

Prep 50 minCook 45 minTotal 95 minYield 8 slices

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Mixing bowls, 23 cm pie tin, rolling pin, oven

Ingredients

2 cups all-purpose flour 1 cup cold butter, cubed 2 large eggs for pastry 0.5 cup fresh spinach, finely chopped and dried 0.5 cup salami, diced 1 cup grated parmesan 2 large eggs for filling to taste salt and black pepper

Instructions

1. Make pastry

   Rub cold butter into flour. Mix in two eggs until dough just holds together; chill 30 minutes.

2. Prepare filling

   Dry spinach thoroughly and combine with diced salami and parmesan; beat remaining two eggs with pepper and a little salt.

3. Line tin

   Roll dough into a lined pie tin, reserving a little for a top if enough remains.

4. Fill and bake

   Mix beaten eggs into spinach filling, spoon into pastry and bake at 180°C for 40–45 minutes until top is golden and egg center is set.

5. Rest

   Leave pie to cool at least 20 minutes before slicing; refrigerate leftovers.

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How to tell when it is ready

Pastry is golden and the center is fully set without liquid egg.

Tips

• Keep butter cold when making the pastry.
• Dry spinach so the base stays crisp.
• Use all four eggs: two in pastry, two in filling.
• Rest the hot pie before cutting.

Serving suggestions

• Add a crisp green salad.
• Offer as part of an Easter buffet.
• Serve with roasted vegetables.
• Pack a chilled slice for lunch with proper cold storage.

Make ahead

Measure ingredients ahead; mix and cook or bake according to the method on serving day.

Storage

Refrigerate covered up to 3 days; reheat slices thoroughly.

Food safety

Use fully ready-to-eat salami; cook egg filling fully and refrigerate promptly.

Frequently asked questions

Is this a sweet Easter dessert?

No. The listed parmesan, spinach and salami make a savory pie.

How should I store savory italian easter pie with spinach and salami?

Refrigerate covered up to 3 days; reheat slices thoroughly.