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.