Description
Pizza Rustica, also known as Italian Easter Pie, is a rich and savory pie traditionally made with a flaky pastry crust filled with eggs, ricotta cheese, and a medley of Italian meats and cheeses. It’s a hearty dish perfect for holidays, brunch, or special occasions.
Ingredients
Scale
- 2 sheets of pie dough (homemade or store-bought)
- 1 lb ricotta cheese (drained if watery)
- 4 large eggs
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup diced provolone cheese
- 1/2 cup diced salami
- 1/2 cup diced prosciutto or ham
- 1/4 cup chopped Italian sausage (cooked and crumbled)
- 1/4 tsp black pepper
- 1/4 tsp nutmeg (optional)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch deep pie dish or springform pan.
- Roll out one sheet of pie dough and line the dish, allowing some overhang.
- In a large bowl, combine ricotta, eggs, Parmesan, mozzarella, and provolone. Mix until smooth.
- Stir in diced salami, prosciutto, sausage, pepper, and nutmeg (if using).
- Pour filling into the prepared crust and smooth the top.
- Top with second sheet of dough, trim the excess, and crimp the edges to seal. Cut a few slits on top for steam to escape.
- Brush the top with beaten egg for a golden finish.
- Bake for 50–60 minutes, or until the crust is golden brown and the center is set.
- Cool for at least 30 minutes before slicing. Can be served warm or at room temperature.
Notes
- This pie can be made a day ahead; the flavors deepen overnight.
- Substitute or add meats and cheeses based on preference (e.g., pepperoni, fontina).
- Let ricotta drain in a cheesecloth-lined sieve for a firmer filling.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 2g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 145mg
Keywords: pizza rustica, Italian Easter pie, savory ricotta pie, meat and cheese tart, Italian holiday recipe