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The Boat Shed Kitchen

Italian Easter Pie (Pizza Rustica)

Italian Easter Pie (Pizza Rustica) is a traditional savory pie made with a buttery crust and filled with ricotta, mozzarella, eggs, and a medley of cured meats like ham, mortadella, and prosciutto. Perfect for Easter brunch or anytime you crave a comforting, Italian-inspired bake.
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Prep Time 30 minutes
Cook Time 1 hour
Chill Time 30 minutes
Total Time 2 hours
Servings: 12 slices
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Crust:
  • 3½ cups all-purpose flour
  • 8 oz unsalted butter 2 sticks, chilled
  • 1 tsp salt
  • 3 eggs
  • 2 tbsp milk more or less
For the Filling:
  • 1 lb ricotta cheese
  • 4 eggs
  • 8 oz mozzarella diced
  • 8 oz ham diced
  • 4 oz mortadella diced
  • 2 oz prosciutto diced
  • 2 oz salami diced
  • ½ cup grated pecorino Romano cheese
  • ½ tsp black pepper

Method
 

  1. Preheat oven to 350ºF. Grease a 9" springform pan.
  2. Combine flour, butter, and salt in mixer.
  3. Add eggs, then milk to form dough. Divide and chill.
  4. Beat ricotta until smooth.
  5. Add eggs (reserving 1 tbsp), cheeses, meats, and pepper.
  6. Mix well.
  7. Roll out larger dough disk, line pan, and trim edges. Add filling.
  8. See full steps with tips & photos → https://theboatshedcafe.com/italian-easter-pie/

Notes

  • Use cold butter and don’t overmix the dough—this keeps the crust flaky.
  • You can substitute meats based on your preference or what’s on hand.
  • Make it ahead—it tastes even better the next day!