Picnic Pie with Cheese & Ham

This is an Italian Easter pie by another name. A springform pan lined with pie crust gets packed with a rich filling of diced ham, three cheeses, eggs, and Italian seasoning, then sealed with a top crust brushed golden with egg yolk.

The three-cheese combination is what gives this filling its character. Cottage cheese and ricotta create a creamy, custard-like body, while grated Parmesan adds a sharp, salty punch. Toasted bread crumbs absorb excess moisture from the cheeses and keep the filling from going soggy during baking.

This pie is meant to be eaten at room temperature. That’s not a compromise; it’s the point. The flavors bloom as the pie cools, and the filling firms up into clean, sliceable wedges that hold together on a paper plate. Perfect for a picnic, a brunch spread, or a holiday buffet.

Let it cool completely in the springform pan before releasing. Unmolding too early and the filling hasn’t set enough to hold the structure of the crust.

Pro Tips

• Drain the cottage cheese thoroughly. Extra liquid makes the filling watery and prevents a clean set.
• Use toasted, not fresh bread crumbs. They absorb more moisture and add a subtle nutty flavor.
• Decorate the top crust with dough cutouts before glazing. The egg wash seals them in place during baking.
• The pie keeps refrigerated for up to 3 days, making it a great make-ahead party dish.

Variations

• Add diced salami or prosciutto alongside the ham for a more traditional Italian meat filling.
• Mix in sautéed spinach or roasted red peppers for color and extra vegetables.
• Use mozzarella instead of cottage cheese for a stretchier, more melty filling.