Italian Easter Pie, also known as Pizza Rustica, is a rich and savory dish made with a buttery crust and a filling loaded with ricotta cheese, mozzarella, parmesan, and a mix of Italian meats.
Traditionally baked around Easter, this hearty pie is perfect for celebrations, brunches, or anytime you want to enjoy a taste of Southern Italy.
Why You’ll Love This Italian Easter Pie
Loaded with Flavor: Cheese, cured meats, and eggs in every bite.
Perfect for Holidays: A festive and satisfying centerpiece.
Make Ahead Friendly: Tastes even better the next day.
Customizable: Easily adaptable to your favorite meats or cheeses.
Comfort Food Classic: A family recipe passed down through generations.
What You’ll Need (Ingredient Highlights)
Pie Crust: Store-bought or homemade for top and bottom.
Ricotta Cheese: Creamy base for the filling.
Mozzarella & Parmesan: Adds stretch, richness, and salty bite.
Italian Meats: Salami, prosciutto, ham, or soppressata.
Eggs: Bind everything together and add moisture.
Black Pepper: To enhance the savory depth.
Pro Tips Before You Start
Drain Ricotta: Prevents the filling from getting soggy.
Chill the Dough: Easier to roll and shape.
Use Cold Ingredients: Keeps the crust flaky.
Let It Rest: Slice cleanly after the pie cools.
Use an Egg Wash: For a beautifully golden crust.
How to Make Italian Easter Pie
Step 1: Prepare the Crust
Roll out one pie crust into a deep-dish pie pan and chill while making the filling.
Step 2: Make the Filling
In a large bowl, mix ricotta, mozzarella, parmesan, chopped meats, beaten eggs, herbs, and black pepper until well combined.
Step 3: Assemble the Pie
Fill the crust with the cheese and meat mixture.
Top with the second crust, crimp edges to seal, and cut a few slits in the top.
Brush with egg wash.
Step 4: Bake
Bake at 350°F (175°C) for 60–75 minutes until the top is golden brown and the center is set.
Step 5: Cool & Serve
Let cool for at least 1 hour. Slice and serve warm or chilled.
What to Serve It With
A light arugula or mixed greens salad
Roasted asparagus or zucchini
Fresh fruit platter for brunch
Italian wine like Chianti or Pinot Grigio
Variations / Substitutions
Different Meats: Try pancetta, mortadella, or cooked sausage.
More Cheese Options: Add provolone or fontina.
Spice It Up: Use spicy salami or crushed red pepper.
Vegetarian Version: Use roasted vegetables and omit meat.
Mini Hand Pies: Turn into individual servings with the same filling.
Storage & Leftovers
Fridge: Store covered in the fridge for up to 5 days.
Freezer: Freeze whole or sliced tightly wrapped for up to 2 months.
Reheat: Warm in a 325°F oven until heated through.
FAQs
Do I have to make my own pie crust?
No, store-bought crust works great too.
Can I make this in a springform pan?
Yes, especially helpful for deeper pies.
Is this the same as Pizza Gaina?
Yes, it’s another regional name for the same type of Easter pie.
Can I eat it cold?
Definitely—it’s delicious warm or chilled.
What’s the best way to slice it?
Let it cool completely for clean slices.
Final Thoughts
Italian Easter Pie is a celebration in every slice.
Whether you serve it as part of your Easter brunch or enjoy it as a savory snack throughout the week, its hearty mix of cheeses and meats wrapped in flaky crust makes it a timeless dish you’ll come back to again and again.
Italian Easter Pie
Ingredients
Method
- Preheat oven to 350°F. Roll out bottom crust and place in pie dish.
- In a bowl, combine ricotta, mozzarella, parmesan, meats, eggs, herbs, and pepper.
- Pour filling into crust. Add top crust, seal edges, and cut steam vents.
- Brush with egg wash. Bake 60–75 minutes until golden and firm.
- Let cool at least 1 hour. Slice and serve.
- See full steps with tips & photos → https://theboatshedcafe.com/italian-easter-pie-savory-pizza-rustica/
Notes
- Be sure to drain the ricotta to avoid a watery filling.
- You can prep this a day ahead—it slices even better when chilled.
- A mix of meats adds great depth, but use whatever you have on hand.
