Traditional Italian Easter Pie with a delicious cheesy and meaty ricotta filling is perfect for your Easter menu or any occasion. Pizza Rustica is an easy to make and crowd pleasing meal that everyone will love.
This Italian Easter Pie is traditional served for Easter, however one bite and you’ll be making it year round. Filled with ham, salami, prosciutto, ricotta, mozzarella, and parmesan cheese, this savory Easter pie is sure to your new favorite tradition.
This cheesy and meaty savory pie is also called “Pizza Rustica” and can be found in many cafes around Italy. While traditionally served at Easter, this pie is far from typical holiday fare.
This pizza rustica is similar to all of the delicious flavors you find in pizza, minus the sauce. If you’ve never tried it before, it is definitely something you should make.
So be sure to read along and see how easy and fast this recipe comes together. Served with a simple green salad or my Italian Tomato Onion Salad, and it could be a go to recipe for any day of the week.
Italian Easter Pie
Italian Easter Pie, also known as Pizza Rustica, is quite literally a version of pizza that Italians eat at Easter. The roots of this dish can be traced back to Naples, where after 40 days of fasting from dairy and eggs from lent, this was the perfect treat to indulge in.
While this “stuffed pizza” has different variations, it is always made with a pie crust that’s filled with ricotta cheese, eggs, and cured meats.
You could make this Pizza Rustica in a traditional pie dish, or fill it high by baking it in a springform pan. You could also adorn it with a lattice topping, or just simply cover it with pie crust.
Italian Easter Recipes
Be sure to check out some of these delicious recipes to add to your Italian Easter menu:
How to Make Pizza Rustica | Italian Easter Pie
Italian Easter Pie, or Pizza Rustica, is made by baking a meaty ricotta filling into a savory pie crust. You can bake this in a springform pan or a deep pie dish. Make the crust a day in advance and roll out and bake before serving.
Step 1: Make the Pie Crust
If you are intimidated to make your own pie crust, don’t be! This pie crust recipe is truly fool proof and can be made entirely in your food processor.
Firstly, add the flour, salt, cold cubed butter, olive oil, and egg into a food processor. You could also do this by hand with a pastry cutter if necessary.
Next, place the lid on the food processor and pulse until a fine crumb forms.
Place the lid with the feeder tube on the food processor. With the machine running, add in 4 tablespoons of ice water. Continue processing just until the pie crust comes together and forms a ball.
Move the pie crust onto a piece of plastic wrap and form into a disk shape. Wrap the crust tightly with plastic wrap and refrigerate for at least and hour or overnight.
Step 2: Make the Italian Easter Pie Filling
This cheesy and creamy filling is simple to put together and allows for substitutions. The Pizza Rustica filling is simple: ricotta cheese, cured meats, eggs, and shredded cheese. Feel free to use the cheeses you love and whatever meats you have on hand.
The main meat used in this recipe is cubed ham. I like to use boneless half ham, the same ham I use in my Slow Cooker Ham recipe. This type of ham is fairly easy to find year round. However, you can always substitute sliced deli ham here.
This recipe also uses diced prosciutto and salami. Just slice up the deli meats if you can’t find larger chunks of the meats. You could also use, or substitute with mortadella, capicola, or cooked Italian sausage.
Should I drain the ricotta cheese?
You should drain the ricotta cheese ahead of time if you happen to have a watery cheese. This often happens with homemade ricotta cheese. However, most of the store-bought versions are already drained, and you can simply pour off any water that is on top.
Combine all of the filling ingredients
Once you have all of your meats diced, putting together the filling is simple. Just stir together the ricotta, beaten eggs, meats, and cheeses in a large bowl.
Be sure to stir the mixture well so that all of the ingredients are combined. Set aside while you prepare the crust for the Italian Easter Pie.
Step 3: Roll out the Pie Crust, Fill, and Bake
Remove the pie crust from the refrigerator and let come to room temperature for about five minutes. Lightly dust the rolling pin and surface with flour. Spray your springform or pie pan with nonstick cooking spray.
Set aside one-third of the crust for the topping and roll out the remaining pie crust into a circle. Don’t worry if your crust isn’t perfect, you can always do patchwork when you transfer it to the pan.
Use your rolling pin to carefully transfer the pie crust to the springform pan. Gently press the dough, without pulling it, into the corners of the pan.
Use a knife to cut off any overhang of the pie crust in the pan. Use leftover dough to fill in any cracks or holes in the pie crust.
Pour the ricotta filling into the pie crust pan. Then, use a rubber spatula to gently press the ricotta into the pan and remove any air bubbles.
Roll out the remaining pie crust into a circular shape. Then, place the crust over top of the ricotta filling and use a knife to cut off any excess crust. Roll the crust on the sides of the pan down over the top crust.
Brush the top of the pie with a beaten egg. Then, score the center of the pie with an “X” shape to allow steam to escape.
Bake at high then lower the temperature
Lastly, place the Pizza Rustica in a preheated 425 degree oven. Put in the pie and then immediately lower the temperate to 350 degrees. Bake for about 75 minutes, or until top is golden brown in color.
Remove the pie from the oven and let cool on a cooling rack for five minutes, before removing the collar from the springform pan. Let sit for an additional ten minutes before slicing and serving.
I hope you love this recipe for Italian Easter Pie! Serve this delicious dish anytime of the year; it’s always a crowd pleaser. Be sure to comment below if you try it. Enjoy!
Italian Easter Pie | Pizza Rustica
Ingredients
For the Pie Crust
- 2 ½ cups all purpose flour
- ½ cup cold butter, cubed (one stick)
- 2 tablespoons olive oil
- 1 large egg
- 1 teaspoon kosher salt
- 4 tablespoons cold water
For the Filling
- 15 ounces ricotta cheese
- 8 ounces shredded mozzarella cheese (about a cup)
- 2 ounces shredded parmesan (about ¼ cup)
- 4 large eggs, beaten
- 6 ounces ham, diced (about 1 ½ cups)
- 2 ounces salami, chopped (about ½ cup)
- 2 ounces prosciutto, chopped (about ½ a cup)
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
For Brushing the Crust
- 1 large egg, beaten
Instructions
For the Pie Crust
- In a food processor fitted with the blade attachment, combine the flour, cold cubed butter, olive oil, egg, and salt. Pulse just until the mixture is combined; it should resemble coarse sand. With the food processor running, pour 4 tablespoons of cold water in and mix until the dough comes together and forms a ball.
- Lay out a piece of plastic wrap. Dump the dough on to the plastic wrap and press together into a disk shape. Wrap in plastic wrap and refrigerate for at least an hour or overnight.
For the Filling
- In a large bowl, combine all of the filling ingredients, and mix until combined. Set aside.
Assembly
- Preheat oven to 425 degrees. Divide the dough into two pieces: two-thirds for the bottom crust and one-third for the top crust. On a lightly floured surface, roll out the larger piece of dough into a circular shape. Carefully place the dough in a greased springform pan and line the insides and bottom with it. You can use any scrap pieces to fill in the gaps in the pan.
- Pour the ricotta filling into the crust. Use a spatula to smooth and even it out.
- Roll out the remaining pie crust into a circle. Place it over top of the ricotta filling. Trim any excess overhang and use the side crust to roll over the top crust of the pie. Brush the pie with a beaten egg and make a small "x" shape in the middle of the pie to allow steam to escape.
- Place the pie on the middle rack of the preheated oven and immediately reduce the temperature to 350 degrees. Bake for about 75 minutes or until the crust is golden brown. Let cool for five minutes before removing the collar; let sit for another 10 minutes before slicing and serving.
Video
Notes
Nutrition
I love how cheesy this pie is! It truly looks filing! Perfect for Easter!
This looks so yummy and tasty! Can’t wait to make this soon! So excited!
It’s so good! You’re going to love it
How many days is it good to eat
You can make it two days in advance and refrigerate in an airtight container. You can serve it cold or warm it in the oven.
Can you prepare this pie, freeze it unbaked?
That works! Just let it defrost completely in the refrigerator before baking.
I love cheesy option and I just cant wait to try this amazing Pie recipe. My family to love it too. yum
Egg, cheese and meats are all of my favorite ingredients, together in one pie! Looking forward to making it.
Do you drain the ricotta? My mother used the ricotta in the basket but I can’t find any locally
I don’t normally drain the ricotta unless it happens to be very wet. The store-bought ricotta is usually just fine how it is. Enjoy!
Do you use part skim or whole milk ricotta
I used whole milk, but part skim would work too!
@Doloresmcglasson@yahoo.com, yes if there is water on top drain it off. My Grandma made this all the time and it was great. The only thing is after it was cooked she would sprinkle sugar on top. We use to eat it cold from the refrigerator.
Yes, my grandmother sprinkled sugar on top too. This was my dad’s favorite Easter treat-we called it Easter cake.
Came out perfect! I adjusted water in crust a big to get the dough ball, omitted extra salt, extra pepper.
I’m so happy to hear that! Happy Easter!
This is my husband’s challenge for me. He’s Italian, I’m British. I’ll let you know how it came out.
Yes, please let me know!! 🙂
The first time I experienced this pizza was when my Sicilian friend brought it to me for Easter many years ago. I made it myself for the first time last year and I can only assume it was fantastic because it disappeared before I got to sample it for myself! It has been requested again this Easter and am determined to save a piece for myself! Thanks for a great recipe!!
Love this! Happy Easter!!
I made this today and everyone loved it!! The crust is perfect and the filling was super delish. This recipe is a keeper, thanks so much!
I’m so happy you loved it Evelyn! Happy Easter!
Great balance of cheese and meat! My family love it.
What size is the springform pan?
It’s the standard 9 inch pan
How can I adjust this recipe to fit a 6 inch springform pan?
Not certain you can. You can try halving the recipe and see how that works.
What size Spring Pan is used? My husband used 9″. Delish
I also use a 9-inch pan. So happy you enjoyed it!
We will be making it very soon.
I only hope it comes out like my grandmother’s
She would make 1 just for me then the rest some with sausage & spinach & some with all the Italian meats
Now that I’m the grandmother it’s my turn
Thank you very much
You’re very welcome! I hope you enjoy it 🙂
What if I don’t have a food processor? I’m SURE this was made long before there was such a thing!!??
Yes! I actually mention in the post that you can do this by hand with a pastry cutter. If you don’t have that, you can use two butter knifes and just cut the butter into the dough. Hope this helps!
I used my kitchen aid mixer. Had to squish dough together once done but worked. This will definitely work your muscles. Enjoy!
haha! Love it. Happy Easter!
Can you use a different like pie dish or does it have to be spring form ?
You really need the depth of a springform. If you had a larger pie dish, like 10 inches in diameter, that may work. But a standard would be too small.
Love this. I often make small individual pies. So far never a rejection. Love it!
Sorry, this is probably a stupid question, but should the prosciutto be cooked before you add it to the mix or not? Thank you 😊
no need to cook it first!
I have just finished preparing this pie. I’ve made many over the years but thought this was more cheesy. However, I am a little confused by your oz/cup comparison. I won’t know the results until tomorrow when I bake it. One thing I can say was great….the pie crust. I always have a problem when I make a pie crust but this was great. My food processor is too small so I had to use my hand mixer, but that was no problem. First time I didn’t have the crust breaking up. Thanks for a winner crust and hope to say the same tomorrow after I serve the pie.
Thanks for the comment, Louise. I hope you love the recipe. Happy Easter!
Can I bake two at the same time?
I made this exactly as written and barely had enough dough to cover. I improvised with the scraps as noted. Serving for Easter Sunday so a day in between for flavors to boost! Was very easy to make once meat sliced. Had to cook for about 85 minutes straight on 350 degrees. Looks almost like recipe picture!!
I’m so happy to hear this worked out for you. Enjoy
Needed to add more water and a bit more oil to the crust recipe. I also recommend not adding ANY salt at all in the filling, especially if you use Prochutto as one of the meats. Mine came out way too salty! Otherwise, it looked like a picture after baking.
Made this for Easter— it was very tasty! I had to add extra water to make the dough come together, as someone else mentioned in the comments. The dough barely made enough, so I had to patchwork together quite a bit on the top, which made it a bit less pretty than the photo in the recipe, but the taste was good. Would make it again 🙂
Delicious! I added a teaspoon vinegar to the crust (makes it tender) and two tablespoons vodka (makes it flaky) and cut the water by two tablespoons. I rolled the dough and put it in my springform pan, covered it well with plastic wrap then refrigerated it overnight. I find it easier to roll the dough when it’s not so cold. Only thing I did to the filling was add a very thinly sliced green onion and some fresh parsley. It was so good! Thanks for the great recipe Angela!
How long can I freeze this uncooked?
I’ve never freezed it uncooked. I would say no more than a month in an airtight container. Let me know how it works out for you.
Can you use premade crust instead of making it?
Yes, it’s a great time saver!
I hAve a pampered chef large deep dish pie dish and willuse pillsbury fresh pie crust wish me luck
Grew up w these pies at Easter. Now all the makers gone
Want to make for my big family
Need time savers. Cooking for 15. Thank you
We made this to test for Easter. We did 2 oz of salami, pepperoni, procuitto, ham, sopprasata, each totaling 10 oz in all. Ultimate success. Can’t wait to share with the family.
Yay! So happy you loved it! Hope you love it for Easter 🙂
I am not good at making pie crust homemade can I use store bought pie crust?
yes you can!
It would be nice to know what size spring form pan to use 🤔
9 inch
After reading the entire article, and then reading the recipe and all of the comments, I found out that I will be able to use premade pie crusts. I am actually making this on Saturday for Easter Sunday dinner. I’m so excited to make your recipe. I was going to buy this already premade, but the Italian store I was going to buy it from cost $17.00 per pound – not even the whole pie.
Will the crust get soggy if I leave it in the spring form pan, in the frig, for a couple of days, til Easter?
Nope! It’ll be perfect. Happy Easter!
Can I assemble the Easter Pie today and refridgerate it overnight? If yes, how long can I leave it at room Temperature Tomorrow?
You can definitely assemble and refrigerate today for tomorrow. Leave it at room temperature for about 30 minutes before baking. After that, it should be fine for an hour or so. Happy Easter!
I made and baked the pizza rustica in a 9 inch spring pan. It looks wonderful. I baked it 2 days before Easter. Now I need to reheat the whole pie. I should have assembled and the waited to bake. However, I now have the entire pie to heat up. How can I reheat the whole pie ! How can I do that ? Will it still come out ok? Thanks
I made this pie for Easter with a premade pie crust. It turned out really good and my family loved it. Thanks for giving us a very uncomplicated recipe and one that I will make again.
I just made it and in the oven. I misunderstood and thought I could cook it then keep in fridge overnight. Well too late it cooking. Do I take off the rim or keep it on in fridge and warm it tomorrow. It looks beautiful and can’t wait to try it. Thank you.