Easter Pies
Back in the day, many Catholics and other Christians observed meatless Lent few weeks before Easter. Meat did not end until Easter celebration. Exploded in celebration when all the flowers and the green and freshness. It was Easter pies. Several days before Easter pies were in the process. I family of four different kinds, which are all based on the ricotta. The two had a sweet and two savory. The most basic and perhaps the favorite, was a simple ricotta pie. Sweet and creamy ricotta cheese pulled the flavor with hints of orange and lemon. The next version was the same ricotta, but this time adding fresh cooked rice. Then there was the savory versions. Savory versions add different flavors and textures: vegetables, ham, eggs. The basic savory pie was created by adding cooked and drained spinach and sweetened ricotta cheese. A more complex version, and attractive, with ham and boiled eggs. Although the sweet versions of its heavenly desserts, savory pies, and would make a rich lunch or even dinner.
Traditionally, the Easter abstinence from meat was ringing church bells at noon on Saturday at Easter. When the neighbor that lived in, not close to the church. The signal Lent was over with the howl of The Twelve fire station siren howls with every dog in the neighborhood. That siren was a clue. All pies, and there was usually at least two of each kind, were transferred to the refrigerator for a window seat in front of the dining room bay window. Lent was over. Meats and cheeses, and eggs were now legal. Of course, the first pies are sweet of them were destroyed. But it was also a lunch time, so was a couple of slices of savory varieties. Ricotta pies were necessary as our Easter eggs, cream and jelly beans to our Easter baskets.
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