Italian Easter Pie, also known as Pizza Rustica, is a rich and savory dish made with a buttery crust and a filling loaded with ricotta cheese, mozzarella, parmesan, and a mix of Italian meats.

Traditionally baked around Easter, this hearty pie is perfect for celebrations, brunches, or anytime you want to enjoy a taste of Southern Italy.

Why You’ll Love This Italian Easter Pie

Loaded with Flavor: Cheese, cured meats, and eggs in every bite.

Perfect for Holidays: A festive and satisfying centerpiece.

Make Ahead Friendly: Tastes even better the next day.

Customizable: Easily adaptable to your favorite meats or cheeses.

Comfort Food Classic: A family recipe passed down through generations.

What You’ll Need (Ingredient Highlights)

Pie Crust: Store-bought or homemade for top and bottom.

Ricotta Cheese: Creamy base for the filling.

Mozzarella & Parmesan: Adds stretch, richness, and salty bite.

Italian Meats: Salami, prosciutto, ham, or soppressata.

Eggs: Bind everything together and add moisture.

Black Pepper: To enhance the savory depth.

Pro Tips Before You Start

Drain Ricotta: Prevents the filling from getting soggy.

Chill the Dough: Easier to roll and shape.

Use Cold Ingredients: Keeps the crust flaky.

Let It Rest: Slice cleanly after the pie cools.

Use an Egg Wash: For a beautifully golden crust.

How to Make Italian Easter Pie

Step 1: Prepare the Crust

Roll out one pie crust into a deep-dish pie pan and chill while making the filling.

Step 2: Make the Filling

In a large bowl, mix ricotta, mozzarella, parmesan, chopped meats, beaten eggs, herbs, and black pepper until well combined.

Step 3: Assemble the Pie

Fill the crust with the cheese and meat mixture.

Top with the second crust, crimp edges to seal, and cut a few slits in the top.

Brush with egg wash.

Step 4: Bake

Bake at 350°F (175°C) for 60–75 minutes until the top is golden brown and the center is set.

Step 5: Cool & Serve

Let cool for at least 1 hour. Slice and serve warm or chilled.

What to Serve It With

A light arugula or mixed greens salad

Roasted asparagus or zucchini

Fresh fruit platter for brunch

Italian wine like Chianti or Pinot Grigio

Variations / Substitutions

Different Meats: Try pancetta, mortadella, or cooked sausage.

More Cheese Options: Add provolone or fontina.

Spice It Up: Use spicy salami or crushed red pepper.

Vegetarian Version: Use roasted vegetables and omit meat.

Mini Hand Pies: Turn into individual servings with the same filling.

Storage & Leftovers

Fridge: Store covered in the fridge for up to 5 days.

Freezer: Freeze whole or sliced tightly wrapped for up to 2 months.

Reheat: Warm in a 325°F oven until heated through.

FAQs

Do I have to make my own pie crust?
No, store-bought crust works great too.

Can I make this in a springform pan?
Yes, especially helpful for deeper pies.

Is this the same as Pizza Gaina?
Yes, it’s another regional name for the same type of Easter pie.

Can I eat it cold?
Definitely—it’s delicious warm or chilled.

What’s the best way to slice it?
Let it cool completely for clean slices.

Final Thoughts

Italian Easter Pie is a celebration in every slice.

Whether you serve it as part of your Easter brunch or enjoy it as a savory snack throughout the week, its hearty mix of cheeses and meats wrapped in flaky crust makes it a timeless dish you’ll come back to again and again.