Description
Pizza Rustica, also known as Italian Easter pie, is a delightful savory dish filled with a blend of cheeses, cured meats, and seasonings, all encased in a flaky pie crust. Perfect for a special occasion or a hearty meal, this recipe is a favorite among Italian cuisine enthusiasts.
Ingredients
Scale
Pie Crust:
- 2 sheets refrigerated pie dough (or homemade)
Filling:
- 1 pound ricotta cheese (drained)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 3 large eggs (lightly beaten)
- ½ pound sliced Italian salami (chopped)
- ½ pound prosciutto or ham (chopped)
- ½ cup cooked Italian sausage (crumbled)
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ½ teaspoon dried oregano
- 1 egg (beaten, for egg wash)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease a 9-inch pie dish or springform pan.
- Prepare the crust: Roll out one pie dough sheet and line the pan with it.
- Make the filling: Mix ricotta, mozzarella, Parmesan, beaten eggs, salami, prosciutto, sausage, pepper, salt, and oregano. Pour the mixture into the crust.
- Top with second crust: Cover the filling with the second pie dough sheet. Trim, crimp edges, and cut slits for steam.
- Bake: Brush the top with beaten egg and bake for 55–65 minutes until golden and set.
- Cool and serve: Let cool for 30 minutes before slicing. Serve warm or at room temperature.
Notes
- Traditionally served at Easter, this pie can be stored in the fridge for up to 3 days.
- Drain ricotta well to prevent a soggy crust.
- Experiment with different meats and cheeses to suit your taste.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 2g
- Sodium: 860mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 135mg
