Description
Pastiera Napoletana, or Italian Ricotta Easter Pie, is a classic Neapolitan dessert made for Easter celebrations. It features a tender homemade shortcrust pastry filled with a lusciously creamy ricotta mixture, enriched with cooked wheat berries (or rice), candied citrus peel, aromatic orange blossom water, and a hint of cinnamon. Its subtle sweetness, delicate floral and citrus notes, and unique grain-studded texture make it the centerpiece of an Italian spring feast. Perfect for make-ahead preparation, this pie improves in flavor over time, representing both the rebirth of spring and cherished culinary tradition.
Ingredients
Units
Scale
For the Pastry Crust:
- 2 cups (250g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (115g) cold unsalted butter, diced
- 2 large eggs
- 1–2 tablespoons milk (only if needed)
For the Ricotta Filling:
- 2 cups (450g) whole milk ricotta cheese, well-drained
- 1 cup (200g) granulated sugar
- 4 large eggs, separated
- 1 cup (175g) cooked wheat berries, well-drained (or cooked Arborio rice or pearl barley)
- 1/3 cup (50g) candied citron or orange peel, chopped
- 2 tablespoons orange blossom water (or 1 teaspoon grated orange zest + 1 teaspoon vanilla extract)
- 1 teaspoon ground cinnamon
- Pinch of salt
For Finishing:
- Powdered sugar, for dusting (optional)
Instructions
- Make the Pastry Crust: In a mixing bowl, whisk together flour, sugar, baking powder, and salt. Add the diced cold butter and cut it in with a pastry cutter or using your fingertips until the mixture forms coarse crumbs. Add the eggs and mix until a soft dough comes together. If needed, add milk a teaspoon at a time to bind. Shape into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
- Prepare the Pan: Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish or springform pan with butter or nonstick spray. Roll out about two-thirds of the chilled dough to 1/4-inch thickness, lining the base and sides of the pan. Trim excess. Reserve the remaining dough for the lattice top.
- Make the Ricotta Filling: In a large bowl, beat together ricotta and sugar until smooth and creamy. Add the egg yolks, one at a time, mixing after each. Stir in the cooked wheat berries, candied citrus peel, orange blossom water (or zest and vanilla), cinnamon, and a pinch of salt.
- Beat Egg Whites: In a clean, dry bowl, beat the egg whites until soft peaks form. Very gently fold the whipped whites into the ricotta mixture until just incorporated, keeping the filling light and airy.
- Fill and Lattice the Pie: Pour the ricotta filling into the prepared pastry shell, smoothing the top. Roll out the reserved dough and cut into strips about 1/2-inch wide. Arrange the strips in a criss-cross lattice pattern over the filling, sealing the ends to the crust.
- Bake: Place the pie on the center rack and bake for 60–70 minutes, until the crust is golden and the filling is set (a slight jiggle in the center is ok, it will firm up as it cools). If the top browns too quickly, loosely cover with foil during the final 15 minutes.
- Cool and Chill: Remove the pie from the oven and let it cool in the pan on a rack. For best texture and flavor, refrigerate for at least 4 hours or overnight before serving.
- Serve: Dust generously with powdered sugar before slicing. Serve at room temperature or slightly chilled. Enjoy the creamy, aromatic, and festive centerpiece of your Easter table!
Notes
- Letting the pie rest overnight deepens its flavor and improves texture.
- Use well-drained ricotta to prevent a watery filling.
- Candied citrus can be substituted with dried apricots or extra orange zest if needed.
- Store leftovers covered in the fridge for up to 5 days.
- Traditionally, the pie is never frozen, as both pastry and filling suffer in texture.
- Feel free to add golden raisins, pine nuts, or mini chocolate chips for regional variations.
- Prep Time: 40 minutes
- Cook Time: 60–70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/10th of pie)
- Calories: 370
- Sugar: 22g
- Sodium: 135mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 110mg
