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The Boat Shed Kitchen

Italian Easter Pie

Italian Easter Pie (Pizza Rustica) is a savory, double-crust pie filled with ricotta, mozzarella, parmesan, eggs, and a medley of Italian meats. Baked until golden and set, this traditional Easter dish is flavorful, cheesy, and perfect served warm or cold.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 20 minutes
Servings: 8
Calories: 435
Ingredients Method Notes

Ingredients
  

  • 2 pie crusts for top and bottom
  • 2 cups ricotta cheese drained
  • 1 cup shredded mozzarella cheese
  • ½ cup grated parmesan cheese
  • 1½ cups diced Italian meats salami, prosciutto, ham
  • 4 large eggs plus 1 for egg wash
  • ½ tsp black pepper

Method
 

  1. Preheat oven to 350°F. Roll out bottom crust and place in pie dish.
  2. In a bowl, combine ricotta, mozzarella, parmesan, meats, eggs, herbs, and pepper.
  3. Pour filling into crust. Add top crust, seal edges, and cut steam vents.
  4. Brush with egg wash. Bake 60–75 minutes until golden and firm.
  5. Let cool at least 1 hour. Slice and serve.
  6. 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.