Every year, as Easter approaches, I find myself craving this Italian Easter Pie—also known as Pizza Rustica.
It’s more than just a dish; it’s a celebration of tradition, flavor, and family memories.
With layers of creamy ricotta, salty meats, and gooey cheese all wrapped in a buttery crust, this pie is the centerpiece of our Easter brunch.
Why You’ll Love This Italian Easter Pie
Rich and indulgent: Loaded with five types of cheese and meat.
Perfect for gatherings: It easily feeds a crowd and can be made ahead.
Make-ahead magic: Bake the night before and serve warm or cold.
Tradition in every bite: A classic holiday dish in many Italian families.
Versatile: Can be customized with your favorite cheeses and cured meats.
What You’ll Need (Ingredient Highlights)
Ricotta cheese – The creamy base for the filling.
Mozzarella & Pecorino Romano – For gooey texture and bold flavor.
Diced ham, mortadella, prosciutto, salami – Classic Italian cured meats.
Eggs – To bind everything together and create structure.
All-purpose flour & butter – For a flaky, homemade pastry crust.
Pro Tips Before You Start
Use cold butter when making the crust for maximum flakiness.
Chill your dough before rolling to make it easier to work with.
Drain your ricotta if watery—it prevents a soggy center.
Cut slits on top of the pie before baking to let steam escape.
Cool the pie before slicing to let it set and avoid a runny filling.
How to Make Italian Easter Pie
Step 1: Make the Dough
Combine flour, butter, and salt in a stand mixer until crumbly.
Add eggs one at a time, then a splash of milk until the dough comes together.
Divide into two pieces (⅔ and ⅓), shape into disks, and chill for at least 30–60 minutes.
Step 2: Make the Filling
Beat ricotta in a bowl until smooth.
Add beaten eggs (reserve 1 tablespoon for glazing).
Stir in diced mozzarella, ham, mortadella, prosciutto, salami, Pecorino, and black pepper.
Mix well.
Step 3: Assemble the Pie
Roll out the larger dough disk into a 16-inch circle and line a greased 9-inch springform pan.
Trim the edges. Add the filling and smooth the surface.
Step 4: Top and Seal
Roll out the smaller dough disk into a 9-inch round.
Place it on top of the filling, seal the edges by folding the bottom crust over the top.
Brush with reserved egg and cut a few slits for steam.
Step 5: Bake and Cool
Bake at 350ºF for 1 hour or until golden brown.
Cool for 2 hours before serving or chill overnight.
What to Serve It With
Simple arugula salad with lemon vinaigrette
Roasted asparagus or garlic green beans
Pickled vegetables or olives
A glass of Italian red wine or sparkling lemonade
Variations / Substitutions
Swap mozzarella for provolone or fontina
Use pancetta instead of salami for a smokier flavor
Add sautéed spinach or roasted red peppers for a veggie twist
Use pre-made pie crust for a shortcut version
Omit salami and prosciutto for a less salty option
Storage & Leftovers
Refrigerate: Store leftovers in an airtight container for up to 5 days.
Freeze: Wrap individual slices and freeze for up to 2 months.
Reheat: Warm in a 325ºF oven until heated through, or enjoy cold.
FAQs
Can I use store-bought pie crust instead of homemade?
Yes, you can, though homemade offers the best texture and flavor.
Can I skip any of the meats?
Absolutely! Just replace with extra cheese or another meat of your choice.
Is it okay to use part-skim ricotta?
Yes, but whole-milk ricotta will yield a creamier texture.
Can I make this pie the night before?
Yes! In fact, the flavors get even better overnight.
Can I make this pie without a springform pan?
Yes, a deep 9-inch pie pan works too, just ensure the crust reaches the top.
Do I need to blind bake the bottom crust?
No, it bakes through perfectly with the filling inside.
Can this be served at room temperature?
Yes! It’s delicious warm, room temp, or even cold from the fridge.
Final Thoughts
There’s something incredibly comforting about slicing into this Italian Easter Pie.
The savory blend of creamy ricotta, melty cheese, and cured meats wrapped in buttery crust brings back fond memories of holiday meals.
Whether it’s part of your Easter tradition or you’re trying it for the first time, this pie is sure to become a favorite in your kitchen.
Italian Easter Pie
Ingredients
For the Crust:
- 3½ cups all-purpose flour
- 8 oz unsalted butter 2 sticks, chilled
- 1 tsp salt
- 3 eggs
- 2 tbsp milk more or less
For the Filling:
- 1 lb ricotta cheese
- 4 eggs
- 8 oz mozzarella diced
- 8 oz ham diced
- 4 oz mortadella diced
- 2 oz prosciutto diced
- 2 oz salami diced
- ½ cup grated pecorino Romano cheese
- ½ tsp black pepper
Instructions
- Preheat oven to 350ºF. Grease a 9″ springform pan.
- Combine flour, butter, and salt in mixer.
- Add eggs, then milk to form dough. Divide and chill.
- Beat ricotta until smooth.
- Add eggs (reserving 1 tbsp), cheeses, meats, and pepper.
- Mix well.
- See full steps with tips & photos → https://p4pd.org/italian-easter-pie/
Notes
- Crust Tip: Use cold butter and chill the dough to keep the crust tender and flaky.
- Cheese Swap: You can substitute mozzarella with provolone or add fontina for an extra-melty texture.
- Meat Options: Feel free to vary the meats based on availability—salami, capicola, and cooked sausage also work well.
