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Pastiera napoletana decorated with fresh oranges, lemon and white flowers

Pastiera Napoletana

Pastiera Napoletana is a traditional Italian Easter pie filled with ricotta, cooked wheat berries, and beautiful citrus flavors. It's bound to be a hit on your Easter table! 

Course Dessert
Cuisine Italian
Keyword pastiera napoletana
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 12 people
Calories 467 kcal

Ingredients

For the dough

  • 1 1/3 cup Tenderflake lard
  • 2 1/2 + 3 tbsp cups all purpose flour
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1 egg
  • 1/2 tbsp white vinegar
  • water

For the filling

  • 1 cup grano cotto (cooked wheat berries)
  • 1/2 cup + 2 tbsp milk
  • 1 tbsp butter
  • 2 cups ricotta
  • 3/4 cup sugar
  • 4 eggs
  • zest of one orange
  • 2 tsp vanilla extract

Instructions

Prepare the dough

  1. In a large mixing bowl, mix the dry ingredients with a hand pastry blender until small crumbs form.
  2. Prepare your wet ingredients by beating the egg, adding the vinegar to it, then pouring this mixture into a measuring cup. Add water until wet ingredients equals a half cup.

  3. Pour wet ingredients into dry ingredients and work with your hands until a ball of dough forms. Set the dough aside.

Prepare the filling

  1. In a saucepan, add the grano cotto, butter and milk. Bring the ingredients to a gentle boil, and stir continuously until a cream-like consistency is reached, about 20 minutes. Let the grano cotto mixture cool.

  2. In a bowl, mix ricotta, sugar and eggs, vanilla extract, and orange zest with a wooden spoon until ingredients are fully incorporated.

  3. Mix the grano cotto and ricotta mixtures together.

To finish the Pastiera

  1. Place dough on a flat, floured surface, use a rolling pin to roll dough out. Add more flour if the dough is feeling a little moist. The thickness of the dough should be about 1/2 cm. 

  2. Transfer the dough to a pie dish and cut off any edges that hang off the pie dish. 

  3. Spoon in the filling. Feel free to make a lattice design with the extra dough or leave plain and decorate with fruit after baked.

  4. Bake for 80 minutes at 350 degrees fahrenheit, or until pastiera is golden on the edges. 

  5. Sprinkle with icing sugar

Recipe Notes

Nutrition Facts
Pastiera Napoletana
Amount Per Serving
Calories 467 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 17g 85%
Cholesterol 147mg 49%
Sodium 449mg 19%
Potassium 139mg 4%
Total Carbohydrates 40g 13%
Dietary Fiber 1g 4%
Sugars 13g
Protein 11g 22%
Vitamin A 19.2%
Calcium 13.2%
Iron 10.9%
* Percent Daily Values are based on a 2000 calorie diet.