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Happy Easter and a not so Happy Easter Pie


Yesterday, I talked about making an Easter Pie for the first time. As you can see, the end result was picture perfect. Unfortunately, it was a very sweet version of this traditional Italian dish and I was not a happy bunny.

I had come to know and love the more savory version, so I was disappointed with this sweet rendition. I don’t know why I thought it would be anything but sweet given the ingredients. I must have been on an Easter high or something.

I was also surprised that my half Italian boyfriend and my Irish best friend who was brought up Italian (don’t ask) had never tried Easter Pie, also known in Naples as Pastiera, and here in America as Easter Pizza, Pizza Gain, and Pizza Rustica.

I used a recipe from Giada De Laurentiis because I liked her idea of using Phyllo Dough instead of traditional pie crust. And, I have to admit, I loved the results and the quick and easy pie crust. It is a nice light alternative to heavy pie crust and comes out of the oven a gorgeous golden brown.

My next attempt, and hopefully it won’t take a whole year before I make that attempt, will be a more savory rendition like this one. Let’s face it, it is my duty to introduce my half Italian boyfriend and Irish-Italian friend to a real Easter Pie. Why this responsibility has fallen on the German Irish girl without a lick of Italian blood in her is beyond me, but someone has to do it. So, if you have a fabulous Easter Pie recipe, please send it my way. I promise to blog about it here on Jersey Bites.

Speaking of fabulous Easter Pie recipes, during my research I came across one family that takes the tradition and art of Easter Pie making to a whole new level. My hats off to the Cocco Family. That pie is a masterpiece.

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