This Italian Easter Pie, also known as Pizza Rustica, is a beloved holiday tradition made with layers of Italian meats, creamy cheeses, and eggs all baked inside a golden, flaky crust.
Inspired by the family-style version from Pinch Me, I’m Eating, it’s rich, hearty, and perfect for Easter brunch or as a make-ahead dish any time of year.
Why You’ll Love This Italian Easter Pie
A nostalgic Italian classic – Perfect for honoring family tradition
Incredibly flavorful – With a rich mix of cheeses, meats, and eggs
Impressive presentation – Beautifully layered, golden-baked pie
Meal-prep friendly – Tastes even better the next day
Perfect for gatherings – A showstopper for brunch or holiday dinner
What You’ll Need (Ingredient Highlights)
Ricotta cheese – The creamy, mild base of the filling
Mozzarella & provolone – Melty and flavorful layers
Eggs – Help bind the filling
Prosciutto , ham – Traditional Italian meats
Pie crusts – Use homemade or store-bought
Black pepper – Enhances the richness
Pro Tips Before You Start
Drain ricotta overnight for best texture
Let all meats and cheeses come to room temperature before mixing
Preheat oven fully to ensure even baking
Use a deep-dish or springform pan for clean, defined layers
Cool completely before slicing to avoid a runny center
How to Make Italian Easter Pie
Step 1: Mix the Filling
In a large bowl, combine ricotta, shredded mozzarella, provolone, and grated parmesan.
Beat in eggs until smooth.
Fold in chopped prosciutto, salami, and ham. Season with black pepper.
Step 2: Prepare the Crust
Preheat oven to 375°F.
Roll out one pie crust and press it into a 9-inch deep dish or springform pan.
Trim any excess.
Step 3: Assemble
Spoon the filling into the crust and level it.
Top with the second crust. Seal the edges and crimp.
Cut a few small steam vents in the top and brush with egg wash.
Step 4: Bake
Bake for 60–75 minutes, or until the crust is golden and the filling is set.
Cover the edges with foil if they brown too quickly.
Step 5: Cool & Serve
Let cool in the pan for at least 30 minutes before slicing.
Serve warm or at room temperature.
What to Serve It With
Arugula or spinach salad with lemon vinaigrette
Roasted asparagus or green beans
Pickled vegetables or olives
Fresh fruit platter
Sparkling water or light red wine
Variations / Substitutions
Add sautéed spinach or roasted red peppers
Use fontina or asiago instead of provolone
Substitute cooked Italian sausage for salami
Try basket cheese in place of ricotta if available
Use puff pastry for a lighter, flakier crust
Storage & Leftovers
Refrigerate: Store in airtight container for up to 4 days
Freeze: Freeze fully baked and cooled slices for up to 2 months
Reheat: Warm in oven at 325°F until heated through
FAQs
Can I make it ahead of time?
Yes! Make it the day before and reheat gently. It holds together better after cooling.
Do I have to use all three meats?
Not at all. Use what you have—two or even one will still work great.
Can I make it vegetarian?
Yes! Use sautéed vegetables and extra cheese instead of meat.
What’s the best type of pan?
A springform pan or deep-dish pie plate for clean, easy slicing.
What’s the difference between Pizza Rustica and Pizzagaina?
They’re regional names for the same dish.
Final Thoughts
This Italian Easter Pie is a delicious and nostalgic bake that brings family and flavor together in every bite.
Whether you serve it warm from the oven or chilled from the fridge, it’s a deeply satisfying way to celebrate the season.
