Pizza Rustica (Italian Easter Pie) is a traditional Italian pie served for Easter. It consists of a delicious flaky crust and a filling with ricotta, cheese, and meats. It is the perfect brunch recipe to prepare for Good Friday or Easter Monday. You will impress everyone with a buttery crust made from scratch, and you can adapt the filling endlessly.
If you are hosting an Easter brunch, you might want to consider these super cute Easter Chocolate Cupcakes, this Fennel Asparagus Salad, or this White Braided Bread. Or our latest Stuffed Bacon Egg Breakfast Sliders are a real hit.
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What Is Pizza Rustica?
Also called Torta Pasqualina, this Italian stuffed pie is from the South of Italy and goes back to the 17th century. There are various versions of this Easter pie; some have a pastry crust and others a pizza dough. Although it is called Pizza Rustica, it does not look like a pizza but more like a giant quiche from the consistency of the ingredients.
What Is Pizza Rustica Made Of?
Very similar to a quiche, the Pizza Rustica is an egg-based dish packed with meats such as ham, chorizo, or sausage. This recipe is divided into two main parts: the crust and the filling. Here are the ingredients you will need:
For the crust:
- All-purpose flour
- Butter: it needs to be cubed and cold
- A whisked egg
- Water, cold
For the filling:
- Large eggs: medium to large size is fine
- Ricotta, drained if homemade
- Parmesan cheese: grated – This can be swapped with any other type of grated cheese
- Meats: Ham, Kielbasa sausage, and chorizo
How to Make Pizza Rustica
First, let’s start by making the buttery crust. Making the pastry crust from scratch is such an easy step, and it will make a different taste-wise.
In a large bowl, mix the flour, salt, and butter together until it crumbles between your fingers, or use a pastry cutter. Next, add the beaten egg and the water. The dough will be a little flaky, but it will hold together. Now, it needs to go an hour in the fridge wrapped in plastic wrap.
TIP: You can use your food processor if you have one. Add the ingredients in the same order and shape it into a ball. Seamless process!
Next, let’s make the filling. In a bowl, add the eggs and beat, then add the ricotta and stir well. Then, you can add the cubed meats and cheeses. Set this bowl aside.
The last step is assembling: Take the dough out of the fridge and roll about two-thirds to make a larger piece, lay it on a lightly dusted flour surface. Once evenly rolled, place this piece of dough in a springform pan and gently press it down, so the bottom crust is nice and smooth, and so are the edges of the dough.
TIP: Use parchment paper or grease your oven pan with butter or olive oil to make sure your pie will come out smoothly.
Now, you can pour the filling into the pie crust and roll out the remaining dough. Place it on top and seal the edges by folding one crust with the other. Finally, brush the top with an egg wash before placing it in a hot oven for an hour.
Once cooked, it will have a nice golden-brown crust; allow to rest 10 minutes before serving.
Possible Variations
Feel free to make it your own and adapt this classic Easter recipe. Depending on your taste or what you have on hand, you can switch things around.
Ricotta: You could switch it for basket cheese so you can keep the same texture.
Cheese: I used parmesan for the delicious flavor it gives to the dish. However, you can go ahead and use another cheese such as mozzarella, gruyère, or even cheddar.
Cured meat: The combination of the 3 types of meat I chose was perfect because the chorizo adds a little extra kick to the dish, the ham has a smokey flavor, and the sausage has a more neutral taste.
Vegetables or herbs: Although I did not put any here, you can add spinach, kale, green onions or chives.
FAQs
Is Pizza Rustica Served Hot or Cold? This Easter Pie is equally delicious hot, room temperature, or cold. It is really a personal choice.
Can I make it ahead of time? Yes, in some ways. You can make the crust ahead of time. Also, you can make the whole recipe and reheat it when needed.
How do you reheat Italian Easter pie? You can reheat the whole pie in the oven for 15 minutes to 325F. If you are in a rush, you can warm it up in the microwave, but the crust won’t stay as crunchy.
Can you freeze pizza Rustica? Yes, but only once fully cooked. The pie is better freshly cooked, though.
What To Serve With It
If you are throwing an amazing Easter brunch for your family and/or friends, here are some other recipes you should consider serving with the Pizza Rustica:
Vegetables: Creamy sugar snap peas with bacon or cucumber hummus bites
Bread: Hot crossed buns or croissant French toast bake
Dessert: Carrot cake or Easter basket cake
Pin it HERE!!
Pin it HERE!!
Pizza Rustica
Ingredients
For the crust
- 2 cups of flour
- 2/3 cup of butter cold and cubed
- 1 egg
- 1 pinch of salt
- 1/4 cup of cold water
For the filling
- 5 eggs medium to large
- 475 g of ricotta
- 1/2 cup of smoked ham cubed
- 1/2 cup of Kielbasa sausage
- 1/2 cup of chorizo cubed
- 1/2 cup of grated parmesan
- Ground pepper optional
- 1 egg yolk
Instructions
- For the crust: In a large bowl, mix the butter, salt, and flour together until it crumbles between your fingers, or use a pastry cutter. It will feel like wet sand.
- Add the beaten egg and the water. The dough will be a little flaky but should hold together. Refrigerate for an hour in the fridge wrapped in plastic wrap.
- Preheat the oven to 425F.
- For the filling: In a bowl, beat the eggs and add the ricotta and stir well.
- Add the cubed meats and parmesan, and stir some more. Set this bowl aside.
- Take the dough out of the fridge.
- On a lightly dusted flour surface, roll about two-thirds of it with a rolling pin.
- Place the dough in a springform pan and gently press it down, so the bottom crust is nice and smooth, and so are the edges of the pan.
- Pour the filling into the pie crust.
- Roll out the remaining dough. Place it on top and seal the edges by folding one crust with the other.
- In a small ramekin, mix egg yolk and a teaspoon of water and brush the top of the pie.
- Cook for an hour at 425F.
- Allow resting for 10 minutes before serving, so it is easier to cut.
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