Italian Easter Meat Pie (Pizza Rustica)
A classic Italian Easter meat pie, packed with creamy ricotta, bold cheeses, and a savory medley of cured meats—baked inside a golden crust for a rich and unforgettable holiday centerpiece.
Ingredients
- 16 oz ricotta cheese drained
- 1 cup shredded mozzarella
- 1 cup shredded provolone
- 1/2 cup grated pecorino romano
- 4 large eggs
- 1/2 cup diced soppressata
- 1/2 cup diced salami
- 1/2 cup diced prosciutto
- 1/2 cup diced capicola
- 1/2 tsp black pepper
- 2 tbsp chopped parsley optional
- ½ thìa cà phê hạt nhục đậu khấu xay
- 2 discs pie dough top and bottom crust
- 1 egg beaten (for egg wash)
Instructions
- Preheat oven to 350°F. Line pie pan with bottom crust.
- In large bowl, combine all cheeses, eggs, pepper, and meats.
- Fill crust with mixture. Top with second crust, seal and vent.
- Brush with egg wash. Bake 75–85 minutes until golden.
- Cool at least 30 minutes before slicing and serving.
- See full steps with tips & photos → https://wimpysdiner.net/italian-easter-meat-pie/
Notes
- Be sure to drain the ricotta thoroughly for the best texture.
- You can prepare this pie ahead of time—it actually tastes better after chilling.
- For a deeper flavor, try using smoked mozzarella or adding a pinch of crushed red pepper.