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.
