Pizza Rustica, also known as Italian Easter Pie, is a classic dish steeped in tradition and rich in flavor. This savory pie combines an assortment of premium meats, cheeses, and vegetables, all encased in a golden, flaky crust. While it’s often enjoyed during Easter celebrations in Italy, this hearty pie makes for a perfect dish to serve any time of the year.

The Crust: A Flaky Base to Hold the Delicious Filling

To begin, let’s create the base for this spectacular pie. The crust of Pizza Rustica is essential to balancing the rich filling. To prepare the dough, you’ll need:

3 cups of all-purpose flour
2 teaspoons of granulated sugar
2 teaspoons of kosher salt
12 tablespoons (1½ sticks) of cold, unsalted butter, cubed
1 large egg
7 tablespoons of ice water
Nonstick cooking spray (for greasing the pan)

Steps for Preparing the Crust:

Start by placing the flour, sugar, and salt into a food processor and pulse several times until combined—about 3 or 4 pulses. Next, add the cold, cubed butter and the egg to the food processor. Pulse again for 8 to 10 times until the mixture looks like coarse meal.

Slowly sprinkle the ice water over the dough and pulse until the mixture starts coming together into a dough ball. Turn the dough out onto a lightly floured surface, and divide it in half. Shape each half into a 4-inch disk and wrap them individually in plastic wrap. Chill the dough in the refrigerator for at least 30 minutes, or even overnight for the best results.

Preparing the Filling: A Hearty Mix of Meats, Cheeses, and Vegetables

Now that the crust is prepared, let’s move on to the filling. The filling for Pizza Rustica features a beautiful medley of meats and cheeses, all layered together to form a delicious, satisfying center. For the filling, gather:

8 ounces of sweet Italian sausage (remove the casings)
1 (15-oz.) container of whole-milk ricotta cheese
8 ounces of low-moisture mozzarella cheese, cut into cubes
A pinch of freshly-ground black pepper (⅛ teaspoon)
4 large eggs
8 ounces of salami, cubed
8 ounces of hot capicola, cubed
8 ounces of smoked ham, cubed
2 ounces of thinly sliced prosciutto
1 cup of tightly packed whole roasted red bell peppers (about 7 oz.), drained and patted dry
2 (10-oz.) packages of frozen chopped spinach, thawed, drained, and squeezed to remove any excess moisture
2 ½ ounces of finely shredded Parmesan cheese (roughly 1 cup)

Steps for Preparing the Filling:

Start by browning the Italian sausage in a pan over medium heat. Once cooked through, remove it from the pan and set it aside to cool. Next, combine the ricotta cheese, mozzarella cheese, and Parmesan cheese in a large mixing bowl. Add in the cooled sausage, salami, hot capicola, smoked ham, and prosciutto. Stir everything together gently to combine.

Next, beat the eggs in a separate bowl and add them to the cheese and meat mixture. Season the mixture with the black pepper and fold in the roasted red peppers and spinach. Make sure everything is mixed well to evenly distribute all the ingredients.

Assembling the Pizza Rustica: A Beautiful Layered Pie

Now that both the crust and filling are ready, it’s time to assemble the Pizza Rustica. Preheat your oven to 350°F (175°C), with the oven rack positioned in the middle.

Take one of the chilled dough disks and place it onto a lightly floured surface. Roll it out into a 16-inch circle, being careful to keep the dough even. Transfer the rolled dough to a 9-inch springform pan that has been sprayed with nonstick cooking spray. Press the dough gently into the bottom and sides of the pan, leaving about a 1-inch overhang. Refrigerate the crust while you finish preparing the filling.

Carefully pour the filling mixture into the prepared crust, smoothing the top with a spatula. After the filling is evenly distributed, take the second dough disk and roll it out to a similar size, then cover the top of the pie. Crimp the edges of the dough to seal the pie and make small slits in the top to allow steam to escape while baking.

Baking the Pizza Rustica: The Final Step

Bake the pie in the preheated oven for about 1 hour, or until the crust is golden brown and the filling is set. Once done, remove the pie from the oven and let it cool for at least 30 minutes before slicing and serving. This will give the flavors a chance to meld and set properly.

Serving Suggestions:

Pizza Rustica can be served warm or at room temperature. It pairs wonderfully with a crisp Italian salad, some fresh bread, and a glass of red wine. The rich and savory flavors of the meat and cheese filling make this pie a standout dish at any gathering, especially Easter celebrations.

Italian Easter Pie Recipe

Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins

Ingredients

For the crust:

3 cups all-purpose flour
2 teaspoons granulated sugar
2 teaspoons kosher salt
12 tablespoons cold unsalted butter, cubed
1 large egg
7 tablespoons ice water
Nonstick cooking spray

For the filling:

8 ounces sweet Italian sausage, casings removed
1 (15-oz.) container whole-milk ricotta cheese
8 ounces low-moisture mozzarella cheese, cubed
⅛ teaspoon freshly-ground black pepper
4 large eggs
8 ounces salami, cubed
8 ounces hot capicola, cubed
8 ounces smoked ham, cubed
2 ounces thinly sliced prosciutto
1 cup roasted red bell peppers (drained and patted dry)
2 (10-oz.) packages frozen chopped spinach, thawed and squeezed dry
2 ½ ounces Parmesan cheese, shredded

Directions

Prepare the Crust: Combine flour, sugar, and salt in a food processor. Add the butter and egg, pulse until combined. Add ice water and pulse until dough begins to form a ball. Divide into 2 disks, wrap, and chill for 30 minutes.
Make the Filling: Cook sausage, then mix it with cheeses, eggs, and seasonings in a bowl. Add chopped meats, red peppers, and spinach.
Assemble the Pie: Roll out one dough disk, line a 9-inch springform pan, and add the filling. Roll out the second disk and cover the pie. Seal the edges and cut slits on top.
Bake: Preheat oven to 350°F, bake for 1 hour until golden and set. Let cool before serving.

EASTER PIE