This Italian Easter Meat Pie, or Pizza Rustica, is a beloved springtime dish with deep roots in Italian tradition.
Packed with savory meats, creamy cheeses, and eggs, it’s a beautiful and satisfying pie encased in flaky golden crust.
Based on the King Arthur Baking recipe, this version is hearty, customizable, and perfect for Easter or any celebration.
Why You’ll Love This Italian Easter Meat Pie
Rich, savory, and satisfying – Every slice is packed with flavor
Time-honored tradition – Classic for Easter gatherings
Perfect for feeding a crowd – Generously sized and filling
Flexible ingredients – Easy to mix and match meats and cheeses
Make-ahead friendly – Great for meal prep or holiday hosting
What You’ll Need (Ingredient Highlights)
Ricotta cheese – Smooth and creamy base
Shredded mozzarella & provolone – Melty and mild
Grated parmesan – Sharp, aged flavor
Eggs – Help bind and enrich the filling
Cooked ham, pepperoni, Italian sausage – Traditional meat trio
Black pepper & salt – Enhances the savory profile
Homemade or store-bought crust – Choose your favorite
Flour, salt, butter, eggs, water – For from-scratch crust (optional)
Pro Tips Before You Start
Drain ricotta overnight for best texture
Fully cook and cool sausage before adding
Chill dough thoroughly for easier rolling
Don’t skip the egg wash—it ensures golden crust
Bake in the lower third of oven for even browning
How to Make Italian Easter Meat Pie
Step 1: Make the Dough (or use store-bought)
Combine flour and salt. Cut in cold butter. Add eggs and water to form a dough.
Chill 1 hour. Divide in two discs.
Step 2: Prepare the Filling
In a large bowl, mix ricotta, mozzarella, provolone, and parmesan. Beat in eggs.
Fold in diced ham, cooked sausage, and pepperoni. Season with black pepper.
Step 3: Assemble the Pie
Roll out one dough disc and press into a deep 9″ pie pan or springform pan.
Spoon in filling and level the top.
Cover with second crust, trim, and crimp.
Cut slits and brush with egg wash.
Step 4: Bake
Preheat oven to 350°F. Bake pie for 75–85 minutes, until deep golden and center is firm.
Tent with foil if crust browns too quickly.
Step 5: Cool and Serve
Let cool at least 30–45 minutes before slicing.
Serve warm, at room temperature, or cold.
What to Serve It With
Lemon-dressed arugula salad
Marinated olives or pickled vegetables
Roasted asparagus or green beans
Italian wine or sparkling lemonade
Biscotti or panna cotta for dessert
Variations / Substitutions
Use fontina or asiago instead of provolone
Swap in pancetta or prosciutto for ham
Add sautéed spinach or roasted red peppers
Try crescent roll dough for shortcut crust
Make mini versions in muffin tins for appetizers
Storage & Leftovers
Refrigerate: Store in airtight container up to 5 days
Freeze: Wrap slices well and freeze up to 2 months
Reheat: Warm at 325°F until heated through or enjoy cold
FAQs
Can I use store-bought crust?
Yes, refrigerated pie crust or puff pastry both work great.
What if I don’t eat pork?
Use turkey sausage, chicken salami, or vegetarian meats instead.
Can I make this gluten-free?
Yes, use a gluten-free pie dough and check all fillings.
What is Pizza Rustica?
It’s an Italian savory Easter pie filled with cheese, meat, and eggs.
Is this dish served warm or cold?
Both! It’s delicious at any temperature.
Final Thoughts
This Italian Easter Meat Pie is a savory tradition that never goes out of style.
Whether you’re recreating family recipes or starting your own tradition, it’s a hearty, delicious pie that celebrates togetherness and flavor 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 parmesan
- 4 large eggs
- 1 cup diced cooked ham
- 1/2 cup cooked crumbled Italian sausage
- 1/2 cup diced pepperoni
- 1/2 tsp black pepper
- 2 pie crusts homemade or store-bought
- 1 egg beaten (for egg wash)
Instructions
- Preheat oven to 350°F. Roll out bottom crust into deep 9″ pan.
- Mix cheeses, meats, eggs, and pepper in bowl.
- Fill crust with mixture. Cover with top crust. Seal, vent, and brush with egg.
- Bake 75–85 minutes until golden. Cool 30 minutes before slicing.
- See full steps with tips & photos → https://wimpysdiner.net/italian-easter-meat-pie-2/
Notes
- Be sure to drain the ricotta well to avoid excess moisture in the filling.
- You can prep this pie in advance and reheat before serving.
- Great served with a simple green salad or pickled vegetables on the side.
