Description
Pizza Rustica is a traditional Italian Easter pie made with a rich, savory filling of cured meats, cheeses, and eggs, all encased in a flaky pastry crust. It’s hearty, indulgent, and perfect for serving at holidays or family gatherings.
Ingredients
Scale
- 2 sheets refrigerated pie crust (or homemade)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 4 large eggs
- 1/2 cup diced ham
- 1/2 cup diced salami
- 1/4 cup chopped prosciutto (optional)
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch pie dish or springform pan.
- Roll out one sheet of pie crust and fit it into the bottom and up the sides of the pan.
- In a large bowl, combine ricotta, mozzarella, Parmesan, and 4 eggs. Mix until smooth.
- Stir in diced ham, salami, prosciutto (if using), black pepper, and oregano.
- Pour the filling into the prepared crust, smoothing the top.
- Cover with the second sheet of pie crust, sealing the edges and trimming excess.
- Brush the top crust with beaten egg.
- Cut a few slits in the top to allow steam to escape.
- Bake for 45–55 minutes, or until the crust is golden brown and filling is set.
- Cool slightly before slicing and serving warm or at room temperature.
Notes
- Best made a day ahead to allow flavors to meld—tastes great chilled or at room temp.
- Use any combination of Italian cured meats and cheeses you like.
- Leftovers can be stored in the fridge for up to 4 days and reheated.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 2g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 125mg
Keywords: pizza rustica, Italian Easter pie, savory ricotta pie, meat and cheese pie, traditional Italian dish