Make These Easter Recipes a New Tradition

Around the world, a variety of dishes help commemorate the end of the Lenten fast. Whether you're whipping up a hearty Easter brunch or preparing a celebratory dinner feast, try your hand at some traditional Easter recipes from around the world. (Thomas Payne/)
This recipe is a savory alternative to pizza pasquale, the sweet bread traditionally served with salame on Easter morning. Get the recipe for <a href="http://www.saveur.com/article/Recipes/Bread-with-Prosciutto-and-Olives-">Bread with Prosciutto and Olives</a> (Farideh Sadeghin/)
This Neapolitan savory pie, a traditional Easter Day treat filled with meat, cheese, and eggs, comes from Mary Mazzacco of Tinton Falls, New Jersey. Get the recipe for <a href="https://www.saveur.com/pizza-gain/">Pizza Chiena</a> (Farideh Sadeghin/)
Our variation on a traditional Greek soup uses lamb shanks and shoulder, spring vegetables, herbs, and long-grain rice. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Greek-Easter-Soup/">Greek Easter Soup</a> (Farideh Sadeghin/)
Easter pie, or pizza rustica—this pizza gain recipe loads up on the cured salami and Italian cheese into a dense, eggy filling. Get the recipe for <a href="https://www.saveur.com/pizza-gain-italian-easter-pie-recipe/">Italian Easter Pie (Pizza Gain, a.k.a. Pizza Rustica)</a> (Matt Taylor-Gross/)
These sweet spiced buns, best when freshly hot out of the oven, are traditionally served on Easter, marked with a cross to symbolize Jesus's crucifixion. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Hot-Cross-Buns-1000090038/">Hot Cross Buns</a> (Laura Sant/)
A whole raw egg is baked into the center of this braided Italian-style Easter bread, making the loaf as striking as it is delicious. Get the recipe for <a href="https://www.saveur.com/italian-easter-bread-recipe/">Italian Easter Bread (Pane di Pasqua)</a> (Thomas Payne/)
The recipe for this Polish Easter soup calls for fresh horseradish, but it works just as well with the prepared version. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Polish-White-Borscht/">Polish White Borscht (Bialy Barszcz)</a> (Todd Coleman/)
This epic Genoese tart, filled with swiss chard, was traditionally made with 33 layers of dough—one for each year of Christ's life. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Eastertide-Tart/">Eastertide Tart (Torta Pasqualina)</a> (Zoe Schaeffer/)
This comforting frittata is studded with sweet peppers, and swaths of creamy cheese; for more heft, add sliced, cured sausage as the Calabrians do on Easter. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Ricotta-and-Roasted-Pepper-Frittata/">Frittata with Ricotta Cheese and Roasted Peppers (Frittata con Ricotta e Peperoni)</a> (Andre Baranowski/)
This braided bread, which is probably Byzantine in origin, is traditionally perfumed with the essence of <em>makhlepi</em>, the seeds of Mediterranean wild cherries. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Greek-Easter-Bread/">Greek Easter Bread (Tsouréki)</a> (Farideh Sadeghin/)
Baked eggs (sometimes called shirred eggs) are a simple, hearty breakfast. This recipe, which appeared in our special Breakfast issue (October 2008), produces firm whites and velvety yolks. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Baked-Eggs/">Baked Eggs</a> (Matt Taylor-Gross/)
Dolmakadia, the Greek word for stuffed grape leaves, is one of the most iconic recipes of Greek cuisine and, although there are many varieties, the meatless version is the most common. In the warmer months, try to find and use fresh grape leaves; they are more tender and flavorful than the jarred types. Out of season, jarred leaves are a fine substitute (we prefer the Orlando brand). Get the recipe for <a href="http://www.saveur.com/greek-grape-leaves-stuffed-with-rice-herbs-dolmas-recipe">Greek Stuffed Grape Leaves With Rice and Herbs (Dolmadakia)</a> (Matt Taylor-Gross/)