Pizza Rustica, also known as Italian Easter Pie, is a savory meat and cheese pie traditionally enjoyed during the Easter season.
With its golden crust and hearty filling of ricotta, cured meats, and cheeses, it’s a festive and satisfying dish that’s as beautiful to serve as it is delicious to eat.
Why You’ll Love Pizza Rustica
Perfect for Holidays: A centerpiece dish for Easter or any celebration.
Deep, Rich Flavor: Cured meats, creamy cheese, and eggs in every bite.
Feeds a Crowd: Ideal for brunch, dinner, or potlucks.
Customizable: Swap in your favorite meats and cheeses.
Make-Ahead Friendly: Flavors deepen after chilling.
What You’ll Need (Ingredient Highlights)
Flour, Eggs & Butter: For a tender, flaky crust.
Ricotta Cheese: The creamy, tangy base of the filling.
Mozzarella & Provolone: For gooey texture and mild flavor.
Parmesan or Pecorino Romano: Adds sharpness and saltiness.
Cured Meats: Soppressata, salami, prosciutto, ham.
Eggs: To bind the filling and enrich the texture.
Black Pepper: Classic seasoning to tie everything together.
Pro Tips Before You Start
Drain Ricotta Well: Keeps filling from being too wet.
Chop Meats Finely: For a uniform, sliceable filling.
Egg Wash the Crust: For a glossy, golden-brown top.
Let It Cool Completely: For clean slicing and best texture.
Use a Springform Pan: For neat edges and easy release.
How to Make Pizza Rustica
Step 1: Make the Crust
In a bowl, mix flour, salt, butter, and eggs.
Add cold water a tablespoon at a time until dough comes together.
Divide into two discs and chill.
Step 2: Mix the Filling
In a large bowl, combine ricotta, mozzarella, provolone, Parmesan, diced meats, eggs, and black pepper.
Stir until well mixed.
Step 3: Assemble the Pie
Roll out one dough disc and fit it into a springform or deep pie dish.
Spread the filling evenly.
Cover with second dough disc, seal and crimp edges, cut steam vents.
Step 4: Bake
Brush the top with egg wash. Bake at 350°F for 75–90 minutes, until golden brown and firm in the center.
Step 5: Cool and Slice
Let pie cool completely before slicing. Chill if needed for best presentation.
What to Serve It With
Roasted asparagus or spring greens
Marinated olives or pickled vegetables
Arugula salad with balsamic vinaigrette
A glass of red wine or sparkling water
Variations / Substitutions
Add Hard-Boiled Eggs: Sliced into the filling for texture.
Use Basket Cheese: Traditional substitute for ricotta.
Change Meats: Try mortadella, pancetta, or cooked sausage.
Try Different Cheeses: Asiago, fontina, or cheddar for variety.
Storage & Leftovers
Refrigerate: Up to 5 days, tightly wrapped.
Freeze: Wrap slices and freeze up to 2 months.
Reheat: In oven at 300°F until warmed through.
FAQs
Can I use store-bought crust?
Yes, but homemade adds more flavor and texture.
Can I prepare this ahead of time?
Absolutely—it’s better the next day.
What’s the best way to cut it?
Use a sharp knife after it cools completely.
Can I use low-fat cheese?
It’s possible, but full-fat gives the best taste and texture.
Is it served hot or cold?
Traditionally at room temp, but warm or chilled also works.
Final Thoughts
Pizza Rustica is more than a savory pie—it’s a cherished symbol of tradition and celebration.
Whether served at an Easter brunch or weekend family gathering, its flavorful filling and buttery crust make every slice a celebration of good food and shared memories.
Pizza Rustica
Ingredients
For the Crust:
- 3 cups all-purpose flour
- 1 tsp salt
- 8 tbsp cold butter
- 2 large eggs
- 3 –5 tbsp cold water
For the Filling:
- 2 cups ricotta drained
- 1 ½ cups shredded mozzarella
- 1 cup diced provolone
- ½ cup grated Parmesan
- 1 ½ cups diced cured meats salami, ham, prosciutto, etc.
- 6 large eggs
- ½ tsp black pepper
- 1 egg for egg wash
Instructions
- Prepare crust dough, divide and chill.
- Mix filling ingredients in a large bowl.
- Roll out dough, assemble pie with filling.
- Seal with top crust, vent, egg wash.
- Bake at 350°F for 75–90 mins. Cool before serving.
- See full steps with tips & photos → https://mischacrossing.com/pizza-rustica-3/
Notes
- Be sure to drain ricotta thoroughly to avoid excess moisture in the filling.
- You can customize the cured meats based on availability—try capicola, mortadella, or soppressata.
- Best made a few hours ahead or the day before for easier slicing and richer flavor.
