Best Easter Artichoke Pies Torte Di Carciofo Per Pasqua Recipes

I Can't Be Left Alone With It, Artichoke Pie image

Provided by Kiwiwife

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 7

1 (9 ounce) box frozen artichoke hearts, thawed & chopped small
1 tablespoon olive oil
1/2 teaspoon garlic salt
3 eggs, beaten
2 cups reduced-fat mozzarella cheese
1/2 cup parmesan cheese
2 frozen deep dish pie shell, I use Pet Ritz

Steps:

Saute artichokes in olive oil til softened.
season with garlic salt.
While artichokes cool slightly, in bowl beat eggs.
grate mozzarella cheese into eggs then add artichoke mixture & mix well.
Pour mixture into a pie shell, sprinkle on parm. cheese then top with other inverted shell.
Bake at 350 for 1 hour.
Note: 2nd pie shell may break up a bit, just piece it together as best you can, it tates so good it doesnt matter.
This also reheats in microwave nicely the next day for breakfast lunch & dinner!

Artichoke Pie image

Provided by Sharon123

Categories < 60 Mins

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 clove garlic, minced
2 (6 ounce) cans artichoke hearts, drained
1/2 cup Italian seasoned breadcrumbs
1/2 cup grated parmesan cheese, divided
1 unbaked 9 inch pie shell
3 eggs, beaten
1 (8 ounce) package mozzarella cheese, shredded
1 tomatoes, chopped (optional)

Steps:

Preheat oven to 350 degrees F.
Heat oil in a large skillet over medium heat.
Saute garlic until it starts to brown.
Stir in the artichoke hearts and cook 10 minutes before adding the bread crumbs and half of the parmesan cheese.
When heated through, transfer half of artichoke mixture to pie crust.
Pour eggs over artichoke mixture and sprinkle in the rest of the parmesan cheese.
Spoon the rest of the artichoke mixture into the pie and top with mozzarella cheese.
Sprinkle chopped tomato, if using, over top.
Bake in preheated oven for 45 minutes, or until crust begins to brown.
Enjoy!

Ricotta Pie- Easter Pie image

Provided by jb41848

Categories Pie

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 5

2 (2 lb) containers ricotta cheese
9 eggs, beaten
1 lb confectioners' sugar
1 teaspoon vanilla
1 box pie crust mix, prepare as directed on box save some for lattice top

Steps:

Preheat oven to 350 degrees.
Beat ricotta and eggs together.
Add vanilla and sugar, mix well.
Line a 13x9 inch pan with dough.
Pour batter over.
Cover with a lattice top with the remaining crust.
Bake 350 degrees, check after 1 hour, 1 inch in from side with a knife, if clean it is done.
If not check in increments of 5 minutes until the knife comes out clean.
You may need a bigger pan, it depends on how runny the ricotta is.
Let cool on a rack and then cut into 2 inch squares, it is very heavy, a little goes a long way.
Refrigerate leftovers immediately.