Pizza Rustica, also called Pizza Gaina, is a traditional Italian Easter pie filled with layers of cured meats, cheeses, and a rich ricotta and egg base wrapped in a flaky crust.
This dish is a holiday staple, especially among Southern Italian families, and celebrates the end of Lent with abundance and flavor.
Why You’ll Love This Italian Easter Pie
Deeply Traditional – A recipe passed down through generations
Savory & Filling – Loaded with meats and cheeses
Perfect for Spring Celebrations – Especially around Easter
Make-Ahead Friendly – Flavors improve overnight
Rich & Comforting – A complete meal in one slice
What You’ll Need (Ingredient Highlights)
Pie Dough – Homemade or store-bought, for top and bottom
Ricotta Cheese – Creamy, slightly tangy, and key to the filling
Mozzarella, Provolone, Parmesan – A blend of melty and sharp cheeses
Cured Meats – A mix of 3–4 types like soppressata, capicolla, Genoa salami, and ham
Italian Sausage – Adds richness and heartiness
Eggs – For structure and richness
Black – Essential seasonings
Parsley (optional) – Adds a fresh herby finish
Pro Tips Before You Start
Drain Ricotta – Prevents watery filling
Use Cold Dough – For a flaky crust
Chop Ingredients Evenly – For uniform layers
Avoid Overbaking – Cover with foil if browning too fast
Let it Rest – Chill overnight for easiest slicing and best flavor
How to Make Pizza Rustica
Step 1: Prepare the Dough
Line a springform or deep-dish pan with one rolled-out crust.
Let edges hang over.
Step 2: Cook the Sausage
Brown the Italian sausage, drain excess fat, and let it cool.
Step 3: Make the Filling
In a large bowl, mix ricotta, eggs, parmesan, black pepper, nutmeg, and parsley (if using).
Fold in cooled sausage, diced cured meats, and shredded cheeses.
Step 4: Assemble the Pie
Pour the filling into the crust.
Top with second crust, trim and crimp the edges, and cut slits or a small steam vent.
Brush the top with beaten egg.
Step 5: Bake
Bake at 350°F for 70–90 minutes, or until the crust is golden and filling is puffed and set.
Tent with foil if necessary.
Step 6: Cool and Chill
Let cool completely in pan.
Refrigerate overnight for cleanest slices and best flavor.
What to Serve It With
Roasted asparagus or carrots
Crisp arugula salad with lemon vinaigrette
Italian antipasto platter
Sparkling wine or citrus spritzer
Variations / Substitutions
Add Hard-Boiled Eggs – Sliced inside for tradition
Try Basket Cheese – As a ricotta alternative
Include Spinach or Chard – For extra color and nutrients
Use Fontina or Swiss – To swap cheeses
Make It Spicy – Add hot soppressata or crushed red pepper
Storage & Leftovers
Refrigerate: Up to 5 days in an airtight container
Freeze: Wrap tightly and freeze up to 2 months
Reheat: Warm slices in a 325°F oven until heated through
FAQs
Is this the same as Pizzagaina?
Yes – it’s the same dish, known by various names.
Can I make this meat pie ahead?
Definitely – it improves in flavor after chilling overnight.
Can I add veggies?
Yes, cooked spinach or sautéed onions work well.
What pan is best?
A springform pan helps release the deep, dense pie easily.
Is it served warm or cold?
Traditionally served room temperature or cold, but can be gently warmed.
Final Thoughts
Pizza Rustica (aka Pizza Gaina) is a dish that represents family, tradition, and celebration.
It’s a must-have at the Easter table and a reminder of Italian heritage.
Growing up, this was always part of our springtime meals—rich, savory, and packed with memories.
Whether you enjoy it warm or chilled, each bite is a comforting connection to generations past.
Pizza Rustica – Pizza Gaina with Sausage
Ingredients
- 2 pie crusts top and bottom
- 15 oz ricotta cheese drained
- 1 cup shredded mozzarella
- 1 cup shredded provolone
- ½ cup grated parmesan or pecorino
- 6 large eggs
- ½ lb Italian sausage cooked and cooled
- 1 –1½ cups chopped cured meats soppressata, prosciuttini, capicola, salami, ham
- ½ tsp black pepper
- 1 tbsp chopped fresh parsleyoptional
- 1 egg for egg wash
Instructions
- Preheat oven to 350°F. Line a springform pan with bottom crust.
- Brown sausage, drain, and cool.
- Mix ricotta, eggs, cheese, pepper, nutmeg, parsley. Fold in meats and sausage.
- Add filling to crust. Top with second crust. Seal and egg wash.
- Bake 70–90 minutes. Cool completely and refrigerate overnight.
- See full steps with tips & photos → https://wimpysdiner.net/pizza-rustica-pizza-gaina-2/
Notes
- Let the sausage cool completely before mixing into the ricotta to avoid curdling.
- For more flavor, use a mix of sweet and spicy cured meats.
- This pie is best served the next day, allowing the flavors to develop and the texture to firm up.
