Ricotta Pie

  • Prep Time: 20 mins
  • Total Time: 1 hrs 20 mins
  • Serves: 16,Yield: 2pies
  • About This Recipe

    “My mother started making this pie as a way to use leftover cold cuts. It has kind of been evolving. Prosciutto also works well in this pie.”

    Ingredients

  • 1 (3lb) containers ricotta cheese
  • 1lbmozzarella cheese( shredded)
  • 1cupparmesan cheese
  • 1/2 lbsalami
  • 1/2 lbham
  • 1/2 lbpepperoni( have deli person slice meat thick and then cut into chunks)
  • 4eggs, beaten
  • 2 (9inch)deep dish pie shells
  • Directions

  • Combine all ingredients (except for pastry lined pie plates) in large bowl.
  • Pile mixture into pie plates.
  • Bake at 350°F for about a hour or until golden brown and set.
  • Reviews

  • “Oh My Goodness!This was fantastic!!!!I have had other peoples lame attempts at this dish.I thought they were good till I had the real thing.Very easy to find ingredients, simple instructions, perfect.When I come to NYC I need you to make this and the stufaromanadama (you know what I mean) OK?”

  • “This is SO good Richard! Thank you for posting. I did use proscuitto instead of ham (love the stuff) and ricotta cheese…well, yum!”

  • “These came out so beautiful.I’m going to an Italian dinner party tonight and I was looking for something different to take.I took the suggestion of adding spinach sauted w/garlic and olive oil to one pie just to make it different.I also used spicy Capicolla instead of the ham.I also put sliced tomatoes on top and sprinkled some parm. cheese on top the last 20 min. of baking.I can’t wait to try these tonight!Richard thanks for sharing.”

  • “Yum! This is very tasty. I used low-fat cheeses and turkey pepperoni to cut the fat, and scaled this back to one pie. Next time I will add some sliced tomatoes to the top of the pie before baking, as I feel this would be a great addition. Thanks Richard!”

  • “WOW! Tell your Mom “well-done!” I used cubed ham and salami, low-fat cottage cheese (sub for the ricotta) and some artichokes and a Roma tomato that I coarsely chopped. Added a whisper of Italian seasoning, too. Beautiful tasty of Italy! Made for the Northern Mediterranean event in Cooking Photos.”

  • “I bought a huge container of ricotta which I use in baked zita but there was so much left and I didn’t have any other ideas until I found this recipe and it sounded good.It was great!!My kind of flavors and textures–unfortunately my wird family didn’t llike it–but my co-workers did, so they got the benefit of it.Thank you, Richard, for a new taste experience!”

  • “I would give the filling a 5 star rating- and the overall recipe a 3 star rating if I could.I think this would make a great filling for ravoili or some sort of appitizer.However, having it all at once in a pie was a bit much.I definately won’t make it as a pie again- but I will try and find some other use for the yummy filling.I made 2- ate one and froze the other (uncooked).I still haven’t gotten the other one our of the freezer to see how it turns out.”

  • “made it with ham and pineapple turned out pretty sweet.I also put a couple pineapple rings on the top.would definanitely do this recipe again”

  • “Terrific for a brunch or dinner. Easy to make ahead and put in oven when it’s time to make dinner. I cut the recipe in half as I only needed one pie, but I was considering making two and freezing one. Next time I will use proscuitto instead of salami. Thanks for the great recipe!”

  • “This was absolutely delicious.I had to use more ham and pepperoni than called for, but I can’t imagine that made a whole lot of difference.I was a bit worried about the consistency of the mixture as it was much more solid than I thought it would be, but after baking the texture is perfect.I’ll be making this one often.UPDATE—made this again for Christmas brunch, omitting the crust as one of my guests was low-carbing it.Perfect!In fact, I may make it this way again for myself.All of my guests loved it!”

  • “We just finished eating this and it is delicious.What I wish I would have done is to place the pie pans on a cookie sheet.One pie buckled on the way out of the oven so we were forced to serve that one with a spoon. LOLThanks, Richard.Very good and will get made again very soon for company.This was its test run.It passed with flying colors!”

  • “This dish was very easy to make. Which I like easy. The dish was costly to make. My hubby and son loved it. I thought it was a little runny. I bakedthe pies for one hour like recipe said and let it sit. It still seemed a little runny. Maybe needed to cook longer? Not sure.”

  • “Delizioso! This is a recipe that can really be adjusted for ones personal taste or based on what ingredients you have on hand.I halved the recipe and used ham and pepperoni.I also added about 1/8 cup finely chopped green bell peppers and 1 teaspoon dried basil to the mixture.After it baked for about 50 minutes, I pulled it out of the oven and topped it with a little more mozzarella cheese, a little Parmesan cheese, and a pinch of oregano for color!My DH and I really enjoyed it and I’ll be making this one again!Thanks Richard! “

  • “Very nice rich pie. Brought it to work for a potluck and everyone loved it including myself. My boyfriend also was pretty fond of the one that I had kept at home for him 😉 Great recipe. Thank you so much, Richard :-)”

  • “Excellent!I made this, then my brother brought a $30 Easter Pie that is always phenomenal.There were two pieces out of the deli’s pie, but mine (Richard’s) is almost gone.That says it all.Use only the best ingredients, and you can’t go wrong with this recipe.I only made one mistake and that was that I didn’t pay attention and bought regular, not deep dish pie crusts.Just a little overflow, but it certainly didn’t affect a thing.This would be excellent for an informal party or a great thing to make on the weekend, then have for lunch or for family to snack on during the week.”

  • “I loved this pie, its just like my favorite aunts frittata except for the crust.I used proscuitto, salami and pepperoni.A very easy dish and great for a light dinner.My hubby wanted to know where the rest of his dinner was, what can I say he has no taste.”

  • “Yum, yum! These are great. I made one pie as directed the other I sauteed some fresh spinach in olive oil and garlic which I then added to the pie. Both were very, very tasty. To be honest, I’m not sure which I liked better. I will probably make it both ways again. “

  • “YUMMY.made a few personal modifications.first off, i only need 1 pie, so I halved the ingredients.next, I substituted ground, cooked Italian sausage for the ham/prosciutto.I also added chopped, cooked spinach and thinly sliced tomatoes (seeded) on top.After baking I served with warm marinara on top.super good.The filling would also be stellar in manacotti, lasagna or a calzone, IMO.thanks for sharing a real keeper!”

  • “I had a few friends over for brunch yesterday, and we devoured this!Even though I’m on a low carb diet, I gave into temptation, and sampled a small slice, which gave way to a larger slice, and then a third!I used a combination of ham, pepperoni, and salami. I begged my friends to take the leftovers home so I wouldn’t eat any more!Richard, bless your mother for coming up with this amazing concoction! “

  • “Richard honey, if I could give you 10 stars I would.First your right it is a great way to use up lunch meat, and second, it tatses so GOOD!!I used salami, proscuttio, and pepperoni. DD, DH and I ate the whole pie.I am going to turn my family on to this now..You’ll be a big hit!!Thanks!”

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