This Italian Easter Meat Pie, also known as Pizza Rustica or Pizzagaina, is a savory celebration in every slice.
Inspired by the traditional version from Mangia with Michele, this indulgent pie is layered with Italian cured meats, rich cheeses, and eggs, all wrapped in a tender, homemade crust.
It’s the ultimate showstopper for your springtime or Easter table.
Why You’ll Love This Italian Easter Meat Pie
Traditional and comforting – Brings the taste of Italian Easter heritage
Rich and satisfying – Packed with meats, cheese, and eggs
Feeds a crowd – Makes a large pie perfect for gatherings
Perfect make-ahead dish – Tastes even better the next day
A holiday centerpiece – Beautiful and delicious
What You’ll Need (Ingredient Highlights)
Ricotta cheese – Creamy and mild, forms the base
Mozzarella & provolone – Provide stretch and richness
Grated pecorino romano – Adds salty sharpness
Eggs – Essential for binding
Soppressata, salami, prosciutto, capicola – Traditional meats
Black pepper & optional parsley – For seasoning
Homemade or store-bought pie dough – Double crust needed
Pro Tips Before You Start
Dice meats and cheese small for even texture in every bite
Drain ricotta overnight for firmer filling
Let pie cool before slicing to avoid runny centers
Use a springform pan or deep pie dish for a tall pie
Bake on a lower oven rack for a golden, cooked bottom crust
How to Make Italian Easter Meat Pie
Step 1: Prepare the Dough
If using homemade dough, divide and chill at least 30 minutes.
Roll out one disc and press into a deep 9- or 10-inch pan. Preheat oven to 350°F.
Step 2: Make the Filling
In a large bowl, combine ricotta, shredded mozzarella, provolone, pecorino, eggs, and black pepper.
Fold in all diced meats and parsley if using. Mix until uniform.
Step 3: Assemble the Pie
Pour filling into prepared crust. Smooth the top.
Roll out second crust and place over filling.
Trim, crimp, and seal edges.
Cut vents in top and brush with egg wash.
Step 4: Bake
Bake for 75–85 minutes, until the top is golden and center is set.
Tent with foil if browning too quickly.
Step 5: Cool and Serve
Let rest at least 30–60 minutes before slicing.
Serve warm, room temperature, or chilled.
What to Serve It With
Marinated olives or antipasto platter
Mixed green salad with balsamic vinaigrette
Roasted artichokes or asparagus
Italian sparkling water or Chianti
Lemon sorbet or biscotti for dessert
Variations / Substitutions
Add hard-boiled eggs for traditional texture
Use fontina, asiago, or scamorza instead of provolone
Include sautéed spinach or roasted red peppers
Make a mini version in muffin tins for appetizers
Use crescent dough or puff pastry for a different crust style
Storage & Leftovers
Refrigerate: Store in an airtight container for up to 5 days
Freeze: Wrap individual slices and freeze up to 2 months
Reheat: Bake at 325°F until warmed through or enjoy cold
FAQs
Can I make this pie in advance?
Yes! It’s best made 1 day ahead to let the flavors develop.
Is this the same as Pizza Rustica or Pizzagaina?
Yes, all are regional names for this Easter meat pie.
Can I reduce the meats or cheeses?
Absolutely. This is a flexible, customizable recipe.
Can I use store-bought dough?
Yes, refrigerated pie crust or puff pastry both work well.
Should I eat it hot or cold?
Any way you like – warm, room temp, or chilled are all delicious.
Final Thoughts
Italian Easter Meat Pie is a beautiful reminder of family tradition, gathering, and comfort.
Whether it’s Easter Sunday or a cozy dinner party, this dish delivers bold flavor, rich texture, and a true taste of Italy in every bite.
Italian Easter Meat Pie (Pizza Rustica)
Ingredients
- 16 oz ricotta cheese drained
- 1 cup shredded mozzarella
- 1 cup shredded provolone
- 1/2 cup grated pecorino romano
- 4 large eggs
- 1/2 cup diced soppressata
- 1/2 cup diced salami
- 1/2 cup diced prosciutto
- 1/2 cup diced capicola
- 1/2 tsp black pepper
- 2 tbsp chopped parsley optional
- ½ thìa cà phê hạt nhục đậu khấu xay
- 2 discs pie dough top and bottom crust
- 1 egg beaten (for egg wash)
Instructions
- Preheat oven to 350°F. Line pie pan with bottom crust.
- In large bowl, combine all cheeses, eggs, pepper, and meats.
- Fill crust with mixture. Top with second crust, seal and vent.
- Brush with egg wash. Bake 75–85 minutes until golden.
- Cool at least 30 minutes before slicing and serving.
- See full steps with tips & photos → https://wimpysdiner.net/italian-easter-meat-pie/
Notes
- Be sure to drain the ricotta thoroughly for the best texture.
- You can prepare this pie ahead of time—it actually tastes better after chilling.
- For a deeper flavor, try using smoked mozzarella or adding a pinch of crushed red pepper.
