Every Easter, I find myself drawn back to the kitchen to bake something comforting and steeped in tradition.

This Italian Easter Meat Pie, often called Pizza Rustica, is one of those dishes that brings my family to the table with eager hearts and full appetites.

Loaded with sausage, prosciutto, creamy cheeses, and encased in a flaky golden crust, it’s a recipe that tastes like home.

Why You’ll Love This Recipe

Rich and savory: Every bite delivers layers of meaty, cheesy goodness.

Perfect for holidays: A beloved Italian Easter tradition that feeds a crowd.

Make-ahead friendly: Bake it a day in advance—flavors get even better.

Simple ingredients: No fancy tools, just wholesome, hearty staples.

Great for leftovers: Delicious warm or cold the next day!

What You’ll Need (Ingredient Highlights)

Italian sausage: Browning it first adds depth and a satisfying texture.

Three cheeses: Ricotta for creaminess, mozzarella for melt, and Parmesan for sharpness.

Prosciutto: A salty, delicate addition to balance the richness.

Fresh parsley: Adds a bit of freshness to the filling.

Prepared pie crusts: A time-saver that still delivers buttery, flaky results.

Pro Tips Before You Start

Drain the sausage well to avoid a greasy pie.

Let ricotta sit in a fine sieve if it’s too wet—helps the filling set better.

Brush the crust with egg wash (optional) for a shiny golden top.

Bake on the lower oven rack to get a crisp bottom crust.

Cool completely before slicing for clean, neat wedges.

How to Make Italian Easter Meat Pie

Step 1: Cook the Sausage

In a large skillet over medium heat, cook the Italian sausage until browned and crumbly.

Break it up with a spoon and stir often.

Once fully cooked, drain off any excess grease and let it cool slightly.

Step 2: Prepare the Filling

In a large mixing bowl, combine the Parmesan, mozzarella, ricotta, and eggs.

Mix until smooth and creamy.

Then fold in the cooked sausage, chopped prosciutto, and parsley.

Stir until everything is evenly distributed.

Step 3: Assemble the Pie

Roll out one of the pie crusts into an 11-inch round and lay it into a 9-inch pie plate.

Leave a ½-inch overhang and pierce the bottom with a fork.

Spoon the sausage and cheese mixture into the crust and spread evenly.

Step 4: Add the Top Crust

Roll the second pie crust into a 12-inch round and gently lay it over the filling.

Press the edges of the top and bottom crust together and flute or crimp to seal.

Cut a few small slits in the top to let steam escape.

Step 5: Bake

Place the pie on the middle rack in a preheated 375°F (190°C) oven.

Bake for about 1 hour or until the crust is golden brown and the center is set.

Cool for at least 15–20 minutes before slicing.

What to Serve It With

Simple arugula salad with lemon vinaigrette

Roasted asparagus with garlic and olive oil

Pickled vegetables for a tangy contrast

Red wine or sparkling water for a festive touch

Variations / Substitutions

Swap prosciutto with diced ham or pancetta.

Add a handful of chopped spinach to the filling.

Mix in sun-dried tomatoes for extra flavor.

Use a homemade pie crust for an even more traditional touch.

Make it spicy with hot Italian sausage or red pepper flakes.

Storage & Leftovers

Refrigerate: Store slices in an airtight container for up to 4 days.

Freeze: Wrap individual portions tightly and freeze for up to 2 months.

Reheat: Warm in a 325°F oven for 10–15 minutes or microwave in 30-second intervals until heated through.

FAQs

Can I use store-bought pie crust?
Yes! Prepared pie crusts save time and still bake up beautifully.

Can I make this recipe ahead?
Definitely. Bake it a day in advance and reheat gently before serving.

What’s the difference between Pizza Rustica and quiche?
Pizza Rustica uses more cheese and meat, and it’s typically denser than a fluffy quiche.

Can I omit the prosciutto?
Yes, you can substitute with ham or another meat—or leave it out entirely.

Do I need to pre-bake the bottom crust?
No pre-baking is needed for this recipe. The filling bakes through just fine.

What size pie pan should I use?
A standard 9-inch pie plate works best. Deep-dish is also fine if you prefer a taller pie.

Is this pie served warm or cold?
Either! It’s delicious warm from the oven, at room temperature, or even chilled.

Final Thoughts

There’s something special about bringing a Pizza Rustica to the table.

Whether it’s part of your Easter tradition or a new recipe you’re exploring, this savory pie is all about comfort, celebration, and sharing.

It’s hearty, flavorful, and beautifully satisfying—exactly what a holiday dish should be.