Pizza Rustica – Savory Italian Easter Pie
This classic Italian Easter pie features a creamy ricotta base loaded with mozzarella, provolone, and a generous mix of cured meats—baked in a golden double crust and perfect for make-ahead holiday feasts.
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
- 1½ –2 cups chopped cured Italian meats prosciutto, salami, soppressata, capicola, ham
- 1 egg for egg wash
Instructions
- Preheat oven to 375°F. Prepare pie crust in a 9-inch deep dish pan.
- In a bowl, mix ricotta, eggs, and pepper. Fold in meats and cheeses.
- Fill the crust, top with second crust, seal, and cut slits. Brush with egg wash.
- Bake 60–70 minutes until golden brown. Cool completely.
- Refrigerate 4+ hours or overnight before slicing.
- See full steps with tips & photos → https://wimpysdiner.net/pizza-rustica-savory-italian-easter-pie/
Notes
- Be sure to drain the ricotta thoroughly to avoid excess moisture in the filling.
- Use any combination of cured meats you enjoy—mortadella and spicy soppressata work beautifully.
- Best made a day ahead so the pie sets fully and flavors meld.