Italian Easter Pie, also known as Pizza Rustica, is a rich, savory pie traditionally served during Easter celebrations. It’s filled with layers of meats, cheeses, and eggs wrapped in a buttery, flaky crust. This hearty dish is the kind of comforting, celebratory bake I love making when I want to honor tradition and feed a hungry crowd with something special.
Why You’ll Love This Recipe
I love this recipe because it’s both rustic and impressive. It’s deeply satisfying, packed with flavor, and holds together beautifully when sliced. I can make it ahead, serve it warm, cold, or at room temperature, and it’s perfect for Easter brunch, potlucks, or a spring gathering. Every bite is loaded with smoky, cheesy goodness, and the leftovers are even better the next day.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
for the crust:
all-purpose flour
cold unsalted butter, cubed
salt
eggs
cold water
for the filling:
ricotta cheese
shredded mozzarella cheese
grated Parmesan or Pecorino Romano
eggs
Italian deli meats (such as salami, soppressata), diced
black pepper
optional: chopped fresh parsley or basil
directions
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Make the crust: In a food processor or bowl, I mix the flour and salt, then cut in the butter until the mixture resembles coarse crumbs. I add eggs and a few tablespoons of cold water, just enough to bring the dough together. I divide the dough in two, shape into disks, and chill for 30 minutes.
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Prepare the filling: In a large bowl, I stir together ricotta, mozzarella, Parmesan, eggs, black pepper, and any herbs. I fold in the diced meats until well combined.
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Assemble the pie: I roll out one disk of dough and press it into a greased deep-dish pie pan or springform pan. I pour in the filling and spread it evenly. I roll out the second disk and lay it on top, sealing the edges and cutting a few vents in the center.
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Bake: I brush the top with a beaten egg for a golden finish and bake at 375°F (190°C) for 45–60 minutes, or until the top is golden brown and the filling is set.
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I let it cool for at least 30 minutes before slicing, or chill it and serve cold or at room temperature.
Servings and timing
This recipe makes about 8–10 servings. Prep time is 30 minutes, plus 30 minutes chill time for the crust. Bake time is 45–60 minutes.
Variations
Sometimes I add sautéed spinach, roasted red peppers, or artichoke hearts to the filling. I’ve also used store-bought pie crust when I’m short on time, or added a touch of crushed red pepper for a little kick. For a lighter version, I use part-skim ricotta and reduced-fat cheeses.
storage/reheating
I store slices in an airtight container in the fridge for up to 5 days. To reheat, I warm them in the oven at 350°F or in the microwave. This pie also freezes well—I wrap slices individually and thaw overnight in the fridge before reheating.
FAQs
Can I make this ahead of time?
Yes, I often bake it a day in advance. The flavors deepen overnight and it slices beautifully when chilled.
Can I use puff pastry or store-bought dough?
Yes, puff pastry gives it a flakier texture, and pre-made pie crust is a great shortcut when I want to save time.
What meats are traditionally used?
I use a mix of Italian deli meats—prosciutto, salami or soppressata. The blend gives it that authentic flavor.
Is it served hot or cold?
It’s traditionally served at room temperature or cold, but I also enjoy it slightly warmed.
Can I make it vegetarian?
Yes, I skip the meat and add sautéed veggies, olives, or sun-dried tomatoes for a delicious meatless version.
Conclusion
Italian Easter Pie (Pizza Rustica) is a celebration in a crust—rich, filling, and full of bold, savory flavors. It’s a dish I look forward to every spring, and it never fails to impress at the holiday table. Whether I stick to tradition or add my own twist, it always feels like a labor of love that’s well worth it.
Print
Italian Easter Pie (Pizza Rustica)
- Prep Time: 30 minutes
- Cook Time: 45–60 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8–10 servings
- Category: Brunch, Holiday, Main Dish
- Method: Baked
- Cuisine: Italian
- Diet: Vegetarian
Description
Italian Easter Pie, also known as Pizza Rustica, is a savory and hearty holiday classic filled with rich Italian meats, creamy cheeses, and eggs baked into a golden flaky crust. This traditional Easter recipe is perfect for spring gatherings, brunches, or make-ahead meals, delivering bold, rustic flavors in every bite.
Ingredients
- For the crust:
- All-purpose flour
- Cold unsalted butter, cubed
- Salt
- Eggs
- Cold water
- For the filling:
- Ricotta cheese
- Shredded mozzarella cheese
- Grated Parmesan or Pecorino Romano
- Eggs
- Italian deli meats ( salami, soppressata), diced
- Black pepper
- Optional: Chopped fresh parsley or basil
Instructions
- Make the crust: Combine flour and salt in a food processor or bowl. Cut in cold butter until mixture resembles coarse crumbs. Add eggs and just enough cold water to bring the dough together. Divide in two disks, wrap, and chill for 30 minutes.
- Prepare the filling: Mix ricotta, mozzarella, Parmesan, eggs, black pepper, and herbs (if using) in a large bowl. Fold in diced meats.
- Assemble the pie: Roll out one dough disk and line a greased deep-dish pie or springform pan. Add filling and spread evenly. Top with the second dough disk, seal edges, and cut vents in the center.
- Bake: Brush with beaten egg and bake at 375°F (190°C) for 45–60 minutes, until golden brown and the filling is set.
- Cool and serve: Let it cool for at least 30 minutes before slicing. Serve warm, cold, or at room temperature.
Notes
- Add-ins like sautéed spinach, roasted red peppers, or artichoke hearts work beautifully.
- Store-bought pie crust can be used for convenience.
- Leftovers improve with time and are great cold or reheated.
- For a lighter version, use part-skim ricotta and reduced-fat cheeses.
- Freezes well—wrap individual slices and thaw overnight.
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