Italian Easter Pie

1 (17.3-ounce) package frozen puff pastry (2 sheets), thawed in refrigerator

1 pound mild Italian sausage

½ cup diced fresh tomatoes

¼ cup chopped onion

¼ cup diced bell pepper

1 (10-ounce) package chopped spinach, thawed and squeezed dry

¼ cup grated parmesan cheese

1 (16-ounce carton) whole milk ricotta cheese

6 eggs, divided

8 ounces thinly sliced Italian meats* (calabrese, salami, capocollo, prosciutto and/or pepperoni)

1 pound fresh mozzarella cheese, sliced

Preheat oven to 375 degrees. Lightly grease a 9-inch springform pan with cooking spray. Place on a baking sheet and set aside. In a skillet, over medium heat, cook Italian sausage until browned; drain well on paper towels. Add tomatoes, onion and bell pepper to the skillet and cook until onions and peppers are tender; remove from heat. Place spinach in a medium-sized bowl. Add parmesan cheese and tomato-onion-pepper mixture. Mix well to combine. Place sausage in a large bowl. Add ricotta cheese, 5 eggs and spinach mixture; mix well to combine. Unfold puff pastry sheets. Roll out one sheet to about a 12-inch square. Line bottom and side of springform pan with 12-inch pastry sheet. Layer 1/3 of the sausage mixture in  bottom of pan. Top with 1/3 of thinly sliced Italian meat followed by ½ of mozzarella cheese. Repeat layers, ending with a layer of thinly sliced Italian meat. Roll out remaining puff pastry sheet to about an 11-inch square. Slice off a thin strip from one side to make cross, if desired. Place sheet on top; fold and tuck pastry edges into pan to enclose filling. Pinch edges to seal. Beat remaining egg in a small bowl and brush surface. Make cross with reserved puff pastry, place on top and brush with beaten egg. Pierce pastry several times to form vents or slits, which will allow steam to escape during baking. Bake 50 to 60 minutes or until top is golden brown. Cool on a baking rack for 10 to 15 minutes. Run small knife around edge of pan before removing. Serves 12.

*I used a package of Italian meats that featured calabrese, salami and capocollo. You can also use deli prosciutto and or sliced package pepperoni. Use at least two different types.

The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. For more great recipes and to view her cooking demonstrations, visit and subscribe to Debbi’s YouTube channel. Debbi’s website address is She may be reached at 843-525-0350 or by email at