This Italian Easter Pie, also known as Pizza Rustica, is a beloved holiday tradition made with layers of Italian meats, creamy cheeses, and eggs all baked inside a golden, flaky crust.

Inspired by the family-style version from Pinch Me, I’m Eating, it’s rich, hearty, and perfect for Easter brunch or as a make-ahead dish any time of year.

Why You’ll Love This Italian Easter Pie

A nostalgic Italian classic – Perfect for honoring family tradition

Incredibly flavorful – With a rich mix of cheeses, meats, and eggs

Impressive presentation – Beautifully layered, golden-baked pie

Meal-prep friendly – Tastes even better the next day

Perfect for gatherings – A showstopper for brunch or holiday dinner

What You’ll Need (Ingredient Highlights)

Ricotta cheese – The creamy, mild base of the filling

Mozzarella & provolone – Melty and flavorful layers

Eggs – Help bind the filling

Prosciutto , ham – Traditional Italian meats

Pie crusts – Use homemade or store-bought

Black pepper – Enhances the richness

Pro Tips Before You Start

Drain ricotta overnight for best texture

Let all meats and cheeses come to room temperature before mixing

Preheat oven fully to ensure even baking

Use a deep-dish or springform pan for clean, defined layers

Cool completely before slicing to avoid a runny center

How to Make Italian Easter Pie

Step 1: Mix the Filling

In a large bowl, combine ricotta, shredded mozzarella, provolone, and grated parmesan.

Beat in eggs until smooth.

Fold in chopped prosciutto, salami, and ham. Season with black pepper.

Step 2: Prepare the Crust

Preheat oven to 375°F.

Roll out one pie crust and press it into a 9-inch deep dish or springform pan.

Trim any excess.

Step 3: Assemble

Spoon the filling into the crust and level it.

Top with the second crust. Seal the edges and crimp.

Cut a few small steam vents in the top and brush with egg wash.

Step 4: Bake

Bake for 60–75 minutes, or until the crust is golden and the filling is set.

Cover the edges with foil if they brown too quickly.

Step 5: Cool & Serve

Let cool in the pan for at least 30 minutes before slicing.

Serve warm or at room temperature.

What to Serve It With

Arugula or spinach salad with lemon vinaigrette

Roasted asparagus or green beans

Pickled vegetables or olives

Fresh fruit platter

Sparkling water or light red wine

Variations / Substitutions

Add sautéed spinach or roasted red peppers

Use fontina or asiago instead of provolone

Substitute cooked Italian sausage for salami

Try basket cheese in place of ricotta if available

Use puff pastry for a lighter, flakier crust

Storage & Leftovers

Refrigerate: Store in airtight container for up to 4 days

Freeze: Freeze fully baked and cooled slices for up to 2 months

Reheat: Warm in oven at 325°F until heated through

FAQs

Can I make it ahead of time?
Yes! Make it the day before and reheat gently. It holds together better after cooling.

Do I have to use all three meats?
Not at all. Use what you have—two or even one will still work great.

Can I make it vegetarian?
Yes! Use sautéed vegetables and extra cheese instead of meat.

What’s the best type of pan?
A springform pan or deep-dish pie plate for clean, easy slicing.

What’s the difference between Pizza Rustica and Pizzagaina?
They’re regional names for the same dish.

Final Thoughts

This Italian Easter Pie is a delicious and nostalgic bake that brings family and flavor together in every bite.

Whether you serve it warm from the oven or chilled from the fridge, it’s a deeply satisfying way to celebrate the season.