Pizza Rustica, also known as Italian Easter Pie, is a beloved holiday dish that blends savory cured meats, cheeses, and eggs, all wrapped in a golden, flaky crust.
This hearty pie is a staple on Italian-American Easter tables and is perfect for brunch, picnics, or leftovers the next day.
Why You’ll Love This Pizza Rustica
Loaded with flavor – Packed with Italian meats and cheeses
Make-ahead friendly – Tastes even better the next day
Impressive presentation – A true centerpiece dish
Comforting and nostalgic – A taste of tradition
Perfect for sharing – One pie feeds a crowd
What You’ll Need (Ingredient Highlights)
Ricotta cheese – Adds creaminess to the filling
Mozzarella – For that gooey, melty bite
Grated parmesan or pecorino – Salty and sharp
Eggs – Bind everything together and add richness
Diced ham, salami, pepperoni, prosciutto – Classic Italian deli meats
Black pepper – Add subtle seasoning
Pie crusts – Homemade or store-bought, for top and bottom
Pro Tips Before You Start
Drain ricotta overnight for best texture
Let the pie cool completely before slicing for clean layers
Bake on the lower oven rack to crisp the bottom crust
Brush with egg wash for a glossy golden finish
Use a springform pan or deep-dish pie plate for best results
How to Make Pizza Rustica
Step 1: Prepare the Crust
Roll out one pie crust and fit it into a greased 9-inch springform pan.
Let the edges hang slightly over the sides.
Step 2: Mix the Filling
In a large bowl, combine ricotta, shredded mozzarella, provolone, grated parmesan, eggs, diced meats, black pepper, and parsley.
Stir until well combined.
Step 3: Fill the Pie
Pour the filling into the crust, smoothing the top evenly.
Step 4: Top and Seal
Place the second crust over the top. Trim excess and crimp the edges.
Cut slits to allow steam to escape. Brush with egg wash.
Step 5: Bake
Bake at 350°F for 70–80 minutes until golden brown and fully set in the center.
Cover loosely with foil if browning too fast.
Step 6: Cool and Serve
Let cool at least 1 hour before removing from pan and slicing.
Serve warm, at room temperature, or chilled.
What to Serve It With
Marinated olives or antipasto platter
Arugula salad with balsamic vinaigrette
Roasted asparagus or sautéed greens
A glass of Chianti or sparkling water with lemon
Fresh fruit or Italian pastries for dessert
Variations / Substitutions
Use basket cheese or fontina in place of provolone
Add sautéed spinach or artichokes for a veggie twist
Omit meat for a vegetarian version with extra cheese
Add crushed red pepper flakes for heat
Swap pie crust with puff pastry for a flakier finish
Storage & Leftovers
Refrigerate: Store in an airtight container for up to 4 days
Freeze: Wrap slices tightly and freeze for up to 2 months
Reheat: Warm in a 325°F oven until heated through or enjoy cold
FAQs
Can I make Pizza Rustica in advance?
Yes! It holds up beautifully in the fridge for 1–2 days.
What’s the best cheese mix for the filling?
A blend of ricotta, mozzarella, parmesan, and provolone is classic.
Can I use puff pastry instead of pie dough?
Absolutely! Puff pastry gives a flakier finish.
Is Pizza Rustica served hot or cold?
Traditionally, it’s served room temperature or cold.
What’s the difference between Pizza Rustica and quiche?
Pizza Rustica has a denser, meat-and-cheese filling and a top crust, while quiche is egg-based and open-faced.
Final Thoughts
Pizza Rustica is a timeless Easter tradition packed with rustic charm and bold flavor.
Whether you’re celebrating with family or just love Italian comfort food, this pie delivers richness, nostalgia, and crowd-pleasing appeal.
Make it once, and it just might become your new holiday favorite.
Pizza Rustica
Ingredients
- 15 oz ricotta cheese drained
- 1 cup shredded mozzarella
- 1/2 cup grated parmesan or pecorino
- 4 large eggs
- 1 cup diced ham
- 1/2 cup diced salami
- 1/2 cup diced pepperoni
- 1/2 tsp ground black pepper
- 2 tbsp chopped fresh parsley
- 2 pie crusts homemade or store-bought
- 1 egg beaten (for egg wash)
Instructions
- Preheat oven to 350°F. Grease a 9-inch springform pan.
- Fit one pie crust into the pan. Let edges overhang.
- In a large bowl, mix ricotta, cheeses, eggs, meats, pepper, and parsley.
- Pour filling into crust. Top with second crust, seal, and cut slits.
- Brush with egg wash. Bake 70–80 minutes until golden.
- See full steps with tips & photos → https://wimpysdiner.net/pizza-rustica/
Notes
- Let the ricotta drain well before using to prevent a watery filling.
- Springform pans help with easy release and clean edges when slicing.
- This savory pie is excellent warm, at room temperature, or straight from the fridge the next day.
