Pizza Rustica, also known as Italian Easter Pie, is a savory masterpiece filled with creamy ricotta, melty mozzarella, salty cured meats, and a flaky, golden crust.

Traditionally made during Easter in Italian-American households, it’s a showstopper that’s hearty, flavorful, and perfect for feeding a crowd.

Why You’ll Love Pizza Rustica

Festive & Filling: Ideal for holidays and special occasions.

Rich, Savory Flavor: A delicious mix of cheeses and meats.

Make-Ahead Friendly: Tastes even better the next day.

Perfect for Brunch or Dinner: Serve warm or chilled.

Traditional & Comforting: A nostalgic Italian favorite.

What You’ll Need (Ingredient Highlights)

Pie Crust: Homemade or store-bought, for top and bottom layers.

Ricotta Cheese: Creamy and mild, the base of the filling.

Mozzarella & Parmesan: Adds richness and stretch.

Italian Meats: Ham, salami, prosciutto (or your favorites).

Eggs: Binds the filling and adds moisture.

Parsley: Simple seasoning that lets the ingredients shine.

Pro Tips Before You Start

Drain Ricotta: Prevents a watery filling.

Chop Meats Small: For better distribution in each bite.

Blind Bake the Bottom Crust (optional): Helps avoid sogginess.

Cool Before Slicing: Filling sets better after resting.

Use an Egg Wash: For a beautifully golden top.

How to Make Pizza Rustica

Step 1: Prepare the Dough (or Use Store-Bought)

Roll out your pie dough and fit it into a deep-dish pie pan.

Chill while making the filling.

Step 2: Mix the Filling

In a large bowl, combine ricotta, mozzarella, parmesan, chopped meats, beaten eggs, parsley, and black pepper.

Stir until evenly blended.

Step 3: Assemble the Pie

Spoon the filling into the bottom crust.

Roll out the top crust and place over the filling.

Crimp the edges and cut a few slits for steam. Brush with egg wash.

Step 4: Bake

Bake at 350°F (175°C) for 60–75 minutes, or until the crust is golden and the filling is set.

Step 5: Cool and Slice

Let cool at least 1 hour before slicing.

Serve warm or refrigerate and enjoy chilled.

What to Serve It With

Simple green salad with lemon vinaigrette

Roasted asparagus or spring vegetables

Fresh fruit platter for brunch

A glass of Chianti or sparkling water

Variations / Substitutions

Use Different Cheeses: Try provolone, fontina, or pecorino.

Make it Spicy: Add hot soppressata or crushed red pepper.

Vegetarian Version: Skip the meat and add sautéed spinach or roasted red peppers.

Mini Pies: Use muffin tins for single-serve portions.

Crustless Option: Bake filling in a casserole dish for low-carb.

Storage & Leftovers

Fridge: Store in an airtight container for up to 4–5 days.

Freezer: Freeze slices tightly wrapped for up to 2 months.

Reheat: Warm in the oven at 325°F for 10–15 minutes.

FAQs

Can I make Pizza Rustica ahead of time?
Yes! It tastes even better the next day.

What kind of pan should I use?
A deep-dish pie pan or springform pan works well.

Can I freeze it?
Absolutely—wrap tightly and freeze individual slices.

Is it served warm or cold?
Either! It’s delicious both ways.

What makes it different from quiche?
Pizza Rustica is denser, with more cheese and meat, and uses pie crust instead of custard base.

Final Thoughts

Pizza Rustica is more than a recipe—it’s a tradition.

This Italian Easter Pie is loaded with rich, savory ingredients that come together in a comforting, crowd-pleasing dish.

Whether you serve it as part of your holiday celebration or a hearty brunch, it’s sure to become a favorite in your kitchen.