This pie is a traditional Easter dish that my grandmother used to cook every Easter. This year I decided to make it again. The original recipe I had called for a 9x13 pan of this and 24 eggs! I cut it in half and used an 8x8 pan. I also referenced my "Preserving Our Italian Heritage" cookbook published by the Sons of Italy Florida Foundation. In that cookbook it calls this recipe "Pizza Ripieno or Pizza Rustica." Here's what I came up with:
EGG and SAUSAGE PIE
Use a prepared pizza crust dough and line an 8x8 metal baking pan with the crust.
Save some crust for a lattice topping.
For the filling use:
1 Lb Italian Sausage browned, cooked and sliced, layered into the pan
3 hard boiled eggs, peeled and sliced, layered into the pan
8 eggs beaten with 1 cup of Romano Cheese
1 lb ricotta cheese mixed with the beaten egg and Romano mixture
Add pepper and parsley to taste and pour over the sliced sausage and layered hard boiled eggs.
Make a lattice crust with pizza dough and apply to the top of the pan.
Bake at 350 degrees for 1 hour or until a knife inserted into the egg mixture comes out clean.
Allow the pie to cool. Slice and serve. Refrigerate and serve cold for snacks.
Here's the result:
Happy Crafting! (or cooking)
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