Pizza Rustica – Italian Easter Meat and Cheese Pie
This traditional Italian Easter pie features creamy ricotta, four cheeses, and a trio of savory cured meats wrapped in a flaky crust. Rich, festive, and deeply satisfying, it's perfect for holiday tables or brunch spreads.
Ingredients
- 16 oz ricotta cheese drained
- 1 cup shredded mozzarella
- 1/2 cup shredded provolone
- 1/2 cup grated parmesan
- 4 large eggs
- 1/2 cup diced prosciutto
- 1/2 cup diced salami
- 1/2 cup diced soppressata
- 1/2 tsp black pepper
- 2 pie crusts top & bottom
- 1 egg beaten (for egg wash)
Instructions
- Preheat oven to 350°F. Line pan with 1 crust.
- Mix cheeses, eggs, meats, and pepper in large bowl.
- Fill crust with mixture. Cover with second crust. Seal edges and vent.
- Brush with egg wash. Bake 60–75 min until golden.
- Cool 30 minutes. Serve warm or chilled.
- See full steps with tips & photos → https://wimpysdiner.net/pizza-rustica-pizza/
Notes
- Make sure to drain the ricotta well to avoid a soggy filling.
- You can swap soppressata with capicola or mortadella depending on your preference.
- This pie is best made ahead—it tastes even better the next day!