There’s something deeply nostalgic and heartwarming about baking Pizza Rustica—the traditional Italian Easter pie filled with layers of meat, cheese, and eggs.
For my family, it’s more than just a dish—it’s a symbol of celebration.
Why You’ll Love This Recipe
Traditional and Comforting – A classic dish that’s passed down through generations.
Hearty and Satisfying – Layers of cheese, spinach, prosciutto, and sausage make every bite rich.
Perfect for Celebrations – Ideal for Easter, brunch parties, or make-ahead weekend meals.
Freezer-Friendly – Bake ahead and store for future feasting.
Customizable – Swap out meats or cheeses to suit your taste.
What You’ll Need (Ingredient Highlights)
Ricotta Cheese: Brings creamy texture to the filling—drain it well to avoid soggy crust.
Italian Sausage: Adds bold, savory flavor—remove casing and brown before mixing.
Spinach: Thawed and squeezed dry to blend seamlessly with the cheese.
Prosciutto & Mozzarella: Saltiness and meltiness in perfect harmony.
Homemade Pastry Dough: Made with butter, eggs, and olive oil—flaky and rich.
Pro Tips Before You Start
Drain the Ricotta: Let it sit in a sieve or cheesecloth for at least 30 minutes.
Chill the Dough: It rolls out cleaner and holds its shape better when cold.
Use a Springform Pan: Easier to release and serve the pie without breaking the crust.
Layer the Filling Evenly: Helps bake the center properly without collapsing.
Let It Cool: Wait at least 15–20 minutes before slicing so the filling sets.
How to Make Pizza Rustica
Step 1: Make the Pastry Crust
In a food processor or mixing bowl, combine flour, salt, butter, and olive oil.
Blend until the texture looks like coarse crumbs.
Add beaten eggs and mix again.
Gradually pour in cold water until a dough ball forms.
Divide the dough into two parts—one slightly larger.
Wrap and refrigerate for 30 minutes.
Step 2: Prepare the Filling
Heat olive oil in a skillet and sauté sausage until browned and crumbled.
In a large bowl, beat the egg yolks.
Add ricotta, mozzarella, Pecorino, sausage, spinach, and chopped prosciutto.
Season with salt and pepper.
Mix until everything is evenly combined.
Step 3: Assemble the Pie
Preheat the oven to 375°F (190°C). Grease a 9-inch springform pan.
Roll out the larger dough disk into a 17-inch circle and fit it into the pan, allowing slight overhang.
Add the filling and smooth the top.
Step 4: Seal and Bake
Roll out the smaller dough disk into a 12-inch round and place it over the filling.
Seal and crimp the edges. Brush with the remaining beaten egg.
Bake for 1 hour, or until the crust is golden brown.
Step 5: Cool and Slice
Let the pie rest for 15 minutes before removing the sides of the pan.
Cool slightly before slicing into wedges and serving.
What to Serve It With
Fresh Arugula Salad: A bright, peppery contrast to the rich pie.
Pickled Vegetables: Adds a tangy bite to cut through the richness.
Tomato Basil Soup: Perfect for a cozy lunch.
Roasted Asparagus: A seasonal favorite to round out your Easter table.
Variations / Substitutions
Use Puff Pastry: For a shortcut version with flakier layers.
Swap Meats: Try pancetta, speck, or spicy salami instead of sausage or prosciutto.
Vegetarian Option: Omit meat and add mushrooms, sun-dried tomatoes, and more greens.
Cheese Mix-Up: Experiment with fontina, asiago, or gruyère.
Storage & Leftovers
Fridge: Store tightly wrapped in the refrigerator for up to 5 days.
Freeze: Wrap slices in foil and freeze for up to 3 months. Reheat in the oven until warm.
Reheat: Warm leftovers in the oven at 325°F for 10–15 minutes until heated through.
FAQs
Can I make this in advance?
Yes! It tastes even better the next day after the flavors meld.
Can I freeze Pizza Rustica before baking?
Not recommended. Bake first, cool, then freeze for best results.
Do I have to use a springform pan?
It’s preferred for easy release, but a deep pie dish will also work—just reduce the filling slightly.
Can I use store-bought pie crust?
Absolutely! It won’t be as flaky, but it works great in a pinch.
Final Thoughts
Making Pizza Rustica is more than baking a savory pie—it’s about honoring tradition and bringing people together.
With layers of rich filling encased in buttery pastry, this dish never fails to impress.
Whether you serve it for Easter brunch or a cozy weekend dinner, it’s sure to become a family favorite.
Pizza Rustica (Italian Easter Pie)
Ingredients
For the Pastry Crust:
- 3 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup butter cold and cubed
- 2 tablespoons olive oil
- 2 large eggs beaten
- 4 tablespoons cold water or more as needed
For the Filling:
- 2 tablespoons olive oil
- 8 ounces Italian sausage casings removed
- 10 oz frozen chopped spinach thawed and drained
- 1 15 oz container ricotta cheese
- 12 ounces low-moisture mozzarella cheese cubed
- 1/3 cup Pecorino Romano cheese grated (or Parmesan)
- 4 ounces prosciutto coarsely chopped
- 4 large egg yolks beaten
- salt and pepper to taste
- 1 large egg beaten (for brushing crust)
Instructions
- Make pastry crust by blending flour, salt, butter, and oil until crumbly.
- Add eggs and water to form dough. Chill for 30 mins.
- Sauté sausage in oil until browned. Let cool.
- Mix egg yolks, ricotta, mozzarella, Parmesan, sausage, prosciutto, and spinach.
- Roll out crust, line pan, and fill with the mixture.
- Cover with top crust and seal edges..
- See full steps with tips & photos → https://p4pd.org/pizza-rustica-3/
Notes
- Make sure the spinach is thoroughly drained to avoid excess moisture.
- You can prepare the dough and filling a day ahead and assemble the next day.
- Let the pie rest before slicing for clean edges.
