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What are your Favorite Easter Foods?

I love hearing about all ethnic celebratory foods. In my italian family, Easter has its own set of recipes all during lent. A few in particular....

> Start making the day before Good Friday...Ive heard it called many difffernt names..but my aunt calls it "Pastia"..cooked thick spaghetti with a hole going thru it is soaked over night in milk, then a dozen eggs and 1 cup of parmesan cheese is whisked into it. Seasoned with black pepper and cooked for an hour in a bain marie....almost like a parmesan custard. This is a staple of the Good Friday Meal.

>Good Friday itself is for the production fo assorted meat pies. Anything from Piiza Chena ( sort of stuffed pizza) which every family claims to to have the best of. Anything goes here, proscuito, pancetta, sausage, soppresata, pepperoni, hard boiled eggs, raw eggs, ham, capicola. Ive learned to tell each family that theirs is best...lol...we all know mine is...These pies can weight up to 20 pounds. Another is the Torat Rustica, more like a savory cheesecake with the meats chopped throughout.

>On the sweeter side...my mom is the maker of the "farina pie" translated to that from something that sounds like"miatche".. Very silky smooth crustless pie that is vanilla scented. Ricotta pies that have a buttery crust and some pineapple running through. My absolute favorite is the neopolitan wheat pie. Creamy custard and ricotta combined with cooled wheat berries in a buttery orange cake like crust.. Lest we forget the honey coated struffuli....yum! The easter breads with the dyed eggs baked in..never really appealed to me.. but seem locked in the tradtions of making them. Another specail cookie made for easter we called "Taralli" I have seen many many versions of these. most of them kind of hard and crunchy. The ones we make are more cake like with a whipped eggwhite glaze that is scented with anise. These things are additive after a big meal.

Id love to hear from any eastern europeans, latinos , Israealii's or anyone with a specailty that is native to their Easter. ! Love the"secret" family recipes!! Have a great Holiday all.

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  1. It is an interesting topic indeed. I think that you will raise more interest, and get more diverse responses if it were moved to the General Topics board.

    In particular, I find your family’s "meat pies" on Good Friday tradition pretty fascinating and unusual. Was that only for preparation or were they consumed then as well?

    For our family, Easter is the one time of year when pierogi are always be made, particularly lekvar.

    1. foodislove1958: You are the only other person I know of who makes "pastierra!" My mother always made this at Easter time. She didn't soak the buccatini (thick spaghetti-like pasta with a hole running through it) in milk though. Otherwise, it's basically the same recipe. Such memories!

        1. Among Arab Christians, it's traditional to make cookies, ka'ak, for Easter. Some are shaped like the crown of thorns, others are scented with rose water and filled with dates and/or nuts (ma'amoul). In either case, they are highly associated with Easter and celebration. Lamb is the traditional meat, though it is not served merely as a roast. You might encounter it in a mincemeat pie, as braised shanks or in stew.

          1. I took over the family tradition of making "ham pie" aka Pizza Rustica, ricotta, eggs, basket cheese, prosciutto and soprassada with some flat leaf parsley and grated pecorino romano, baked in a yeast dough crust. it takes forever but it's so worth it

            we make a similar version to your sweet pie, using ricotta, eggs, cooked rice and orange zest, baked in a short crust pie dough. Tell me where you get sweet Taralli because I never see them in the Italian grocery near me anymore, and I LOVE them!

            for dinner we always have lamb, and yes I will be grilling my boneless leg o' lamb on Sunday too!

              1. re: NanH

                After you eat the bunny ears please send the deaf bunnies my way.

              2. I don't like the traditional leg of lamb roasted and served with Mint jelly but I love lamb.
                I buy a leg of lamb, bone, butterfly and marinade it then slow cook it on the BBQ while I baste is with the excess marinade. I get it crispy on the outside while medium rare inside. Heavenly!!

                1 Reply
                1. re: Motosport

                  The first time I ever saw mint jelly was at a restaurant and I had no idea what it was on the plate for. We just didn’t have it growing up.

                  Now I’m married to a guy with an Irish/English background and he believes that lamb of any form is incomplete unless you have that bright green mint jelly on the plate.
                  (give me a nice rosemary red wine demi-glace and I’m happy)

                2. Ham is probably one of my favorite foods on earth. But traditionaly I have never really done a big Easter dinner and never had them as a kid.
                  But if I did, I would one one of those big-ass hams right smack in front of me!
                  Black jellybeans are a close second.

                  1. Deviled eggs. Cold or hot. The hot recipe has buttered bread crumbs on top and are broiled until the crumbs are browned.

                    1. Pascha-a traditional Ukrainian (and others I assume) egg heavy bread. Toasted and soaked with butter heavenly.

                      1. Kelbasi and kraut with fresh horseradish are required sides to anything for Easter.

                        1. In our Russian family tradition, on Easter, we have a cold buffet with the main ingredient ham and viniagret, potatoe salad with beets so it is magenta colored. Also, pascha and kulich. These are the main dishes and of course there are nibbles, drinks, especially vodka.