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This Italian Easter Pie (Pizza Rustica) recipe is packed with more than two pounds of meat, including sweet Italian sausage, hot capicola, and more.


Hands On Time:30 mins
Total Time:1 hr 30 mins


For the crust:

3 cups all-purpose flour

2 teaspoons granulated sugar

2 teaspoons kosher salt

12 tablespoons (1½ sticks) 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

 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 proscuitto

1 cup tightly packed whole roasted red bell peppers (about 7 oz.), drained and patted dry with paper towels



2 (10-oz.) pkg. frozen chopped spinach, thawed and squeezed dry and pressed between paper towels to remove all moisture

2 ½ ounces Parmesan cheese, finely shredded (about 1 cup)


Prepare the crust: Combine flour, sugar, and salt in the bowl of a food processor and pulse until combined, 3 to 4 times. Add butter and egg; pulse until mixture resembles coarse meal, 8 to 10 times.

Sprinkle ice water over dough; pulse until dough begins to form a ball. Turn dough out onto a lightly floured surface; divide in half, and shape into 2 (4-inch) disks. Wrap each in plastic wrap, and refrigerate 30 minutes or overnight.

Preheat oven to 350°F with rack in middle position. Unwrap 1 disk of dough on a lightly floured surface. Roll to a 16-inch circle, and carefully fit into a 9-inch springform pan coated with cooking spray, leaving a 1-inch overhang. Refrigerate until ready to use.

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