Pizza Rustica (Easter Pie) Recipe (2024)



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Sarah... how would you know it was delicious when you didn't even make the recipe ...SMDH


This was delicious. I ended up halving the recipe since it was only for my boyfriend and myself. And in an effort to be somewhat healthy, we subbed a lot of the meat for vegetables: spinach and mushrooms. I also added garlic and oregano because I thought the subtraction of most of the meats would detract from the flavors.


This is almost exactly my grandmother's recipe. She got it from her mother-in-law who was from Italy. Two big diffs, we use "pot cheese" instead of ricotta and hard salami and sausage instead of pepperoni. Pot cheese is basically fresher, smoother ricotta and used to come in little baskets from our local deli. I've substituted ricotta in the lean years where I didn't have a good Italian deli, but lately our Shop-Rite deli has been supplying! Happy Easter!


My Neapolitan grandmother made this every Easter,but it was always with leftovers from the Easter feast. The story was that Easter Monday was an Italian holiday and families spent the day picnicking. This was was picnic fare. The only constant is the ricotta.. Chopped meats, cheeses, finely chopped vegetables, hard boiled eggs were added as available I’m not sure how much of the backstory is true, but it’s my story and the pie is delicious, so I’m sticking to it!


A half recipe will leave some extra filling since a 10"x15" pie is 150 sq inches and a 9" pie is about 63.5 sq inches (3.14x4.5"x4.5" aka pi "r" squared). But half (or a tad more) should work for the crust since a 9" pie has more relative surface area than a square pan of that size. I used 3 1/3 cups flour, 3 eggs and a 1/2 lb butter with just dashes of salt. It worked out perfectly!


Pizza Chiena for the rest of us.


Ricotta is key to this Easter Pie. It’s not about easy. It’s about tradition.


You basically made a quiche. Lol


We make with Hard Sausage, Hard Salami and Ham and basket cheese instead of provolone. I've tried with pepperoni and it really didn't taste good, it has an overwhelming flavor.


Wow! level of deliciousness. This one is definitely going into my rotation. I made it in a 9x9 pan, used 1/2 of the ingredients (a fine ratio for the smaller pan). Made the crust gluten-free, because I must not eat gluten. I would advise to follow the instructions, use the egg wash on the crust part way through the baking as in the instructions, keep it for the 3 days in the fridge and serve cold/room temp.


Made this yesterday for Easter and I used a springform pan instead of a rectangular baking dish. It looked gorgeous and tasted amazing, although the filling in the middle immediately fell out when I cut into the pie. If I make this again, I might add more eggs and substitute some of the ricotta. I might also make this the day before so the filling has more time to firm up. I ended up serving it about 4 hours after taking it out of the oven, but that was definitely not enough time.


Oh, the memories. Pizza Chiena, as my family called it. My mom used thinly sliced meats and cheese from the Italian deli and layered them, with an egg mixture in between. It was about 4” high when she was done with it. We had it for dinner on Holy Saturday, then for the entire next week. Breakfast, snacks, any time we opened the refrigerator. Her concoction was somewhat different than this, but I’m sure this is wonderful. Thanks for the trip down memory lane.


All of your suggestions are good except for the single crust part which would make this a quiche and not an traditional Easter pie. For the ricotta, find a real Italian deli that stocks the good stuff like Liuzzi Cheese made in New Haven and available at many locations in the NY, MA and CT area. Liuzzi is, if not the best, one of the top 3 best Italian-style cheese makers in the country.

Johnny Ventura

ALTERNATIVE only: Make a big "Stromboli" with pizza dough (ie 2cups flour)fav-meats, any combination of meats chopped. and 1 lb provolone, real easy on the eggs, 1 pound of ricotta. Add grated cheeses. Mix together and spread mixture in center of dough. Stretch and warp the dough around the ingredients, it will look like a giant blimp, pinch together at the top, brush liberal amount of olive oil, bake at 420 for about 20-25 minutes until golden brown. Bada-Bing-Bada-Boom!

JMS 1961

I hate to say it but, I use the refrigerated Pillsbury Pie Crusts and they do the trick! ;)


My aunt and mom put black pepper in the dough.


With intention of serving after Vigil of Easter Mass, prepared crust and custard Thursday and refrigerated separately. Assembled Friday, and baked. Refrigerated until Saturday afternoon.I used 1/2 recipe for a 9” deep dish pie crockery (sprayed first with Pam). Used food processor for dough, though a full recipe would not have fit.Labor intensive, though once ingredients assembled, wasn’t onerous.Worth the effort for this special occasion. Baked up beautifully and quite tasty with Prosecco!


Can you prepare it ahead of time and bake it later?

Lucille Lo Sapio

Every year of my life, until she could no longer stand and cook, my mother made this for Easter. But she never, ever diced up the meat and cheese, but arranged them in layers. Not only is this preferable for me, it’s also way less work.You will have to cut several spots into the layers to make sure the egg gets evenly distributed, but believe me when I say everyone loves this version.


substituted Mortadella for the ham. Made two regular sized pies instead of one big one. Delicious.


My 85 year old father STILL insists on making this every Easter, complaining about the rising cost of ingredients each year. His recipe which was handed down on a hand written piece of paper from his grandmother, includes sugar in the crust. I always felt like it was a mistake, and personally never liked it. Has anyone else come across this with a sweet crust?


Yes, this is one of those recipes that varies from region to region, from town to town, from kitchen to kitchen, and from cook to cook. The crust is "pasta frolla," a shortcrust pastry made with eggs and, commonly, quite a bit of sugar for desserts. Some add leavening, baking powder or yeast, and yeast can be boosted with a little sugar. Honor your great-grandmother's tradition but make it your own according to your sensibilities and availabilities.

Laurie Knowles

I'm afraid it won't be truly authentic without basket cheese (formaggio fresca). It adds a kind of tangy edge to the pie which would be just too rich and too bland without it. I can't get it in North Carolina, but where I grew up in New Jersey it was everywhere for Easter.

Laurie Knowles

Also, Nonna believed less was more, so the only meat was a lot of finely diced prosciutto. It was so good.

Cynthia Celentano Maguire

My mother and Grandmother before her make this Easter pie every year. It is a family tradition. The only difference is that they make the crust sweet so there is a sweet/savory element. It definitely is an acquired taste. Just wondering if anyone else as made this with a pasta frolo dough?


My grandmother from Hazleton, Pa made these every Easter. Her receipt was for a dozen pies and included 80 eggs including an addition dozen that were hard boiled and placed on the top under the crust!


I make the recipe handed down to me by my Naples born grandmother. I use hard dry sausage, salami, sopperassata, basket cheese, ricotta, eggs. I also make the pizza de grana, which includes the soaking of grains for a week before baking.

Mike D - Waterbury

My Aunt from Apulia, where it meets Molise and Abrruzo, made Pizzagain (Pizza Rustica) every Easter forever. It was outstanding. She never made it in a pie crust! It's a big difference. She mad 4-6 9x12 pies to share with family and friends at Easter. We ate it on Holy Saturday and Easter morning.I learned her recipe and continue the tradition. It's the same as this filling, with less ricotta and more dry cheeses. Add 1/4 -1/2 cp of bread crumbs and 1/4 tsp of bking pwdr. Then the pie will set.

James, a little old Italian winemaker by marriage

We learned this from my wife’s mother who learned it from her aunt. The chain goes back from there but we have no clue. Now our daughter is making it, assisted by our grandson. The beat goes on!


Grammie used to make this with ham, sweet sausage and basket cheese. It was my favorite part of Easter.


Every Italian American family has the version of this pie, and every one believes theirs is the best. My mom would boil the sausages first, and use the solidified fat as her shortening for the crust. She would make probably a dozen of these pies and give them out as gifts to the mailman, her butcher and the neighbors. There was no recipe. It was a bit of this, a bit of that. She did add boiled eggs and sometimes a bit of rice to absorb the saltiness of the cured meats. I’m making mine this week.

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Pizza Rustica (Easter Pie) Recipe (2024)


What is pizza rustica made of? ›

Not to be confused with pizza you'd get from a pizzeria, pizza rustica is actually a giant baked Italian pie with two layers of pastry dough, one on the bottom and another blanket of crust on top. In between is a mixture of eggs, cheese, and so.

How do you reheat pizza rustica? ›

Pizza Rustica: Keep in the fridge until ready to serve. Reheat pie in the oven, covered for 10 min or until warmed through. You can also serve cold or warm an individual slice in the microwave for 1-2 minutes.

What is Easter pie made of? ›

What is Italian Easter Pie made of? This version features a sausage duo in the filling — sweet and spicy Italian — as well as ham steak, cooked eggs, mozzarella cheese, and sharp provolone, all mixed together with more egg (raw this time), parsley, salt, and pepper.

What is a traditional Italian Easter dinner? ›

From deep-fried artichokes to hearty lasagne, roast lamb and traditional pies, and baked desserts, there's something to appeal to all generations seated around the table at this symbolic time of year. Here's a taste of traditional Easter dishes in Italy that you can try making at home this holiday season.

How do you say pizza pie in Italian? ›

Pizza is its own thing and is its own dish, so you wouldn't use pizza to describe an actual pie in Italy. There are other words, such as torta or crostata, which are used to describe pies of sweet or savory filling – but pizza would never be used for these. The word pizza is used only to describe this one dish.

Does pizza rustica have to be refrigerated? ›

Pizza rustica is generally served cold or at room temperature; however, slices can be covered in foil and reheated in a 325-degree oven. Any leftovers, however, should definitely be refrigerated due to the eggs, dairy, and meat in the filling.

How do you reheat Easter pie? ›

If you have a flaky crust pie that has been in the fridge, we recommend reheating it for 10-20 minutes in a 325 degree oven before serving. How long depends on your taste. Generally, quiche are heated up less and denser pies like apple are heated longer. Reheating doesn't have to be done directly before serving.

What is basket cheese Italian? ›

Canestrato, the Original Italian Basket Cheese

It is called Canestrato in Italy because of the beautiful reed baskets it was traditionally formed in. I find variations made from ewes milk, goat, cow, as well as a mix of these milks.

What is rustica sauce made of? ›

Rustica sauce typically includes a combination of tomatoes, garlic, onions, herbs (such as basil and oregano), and sometimes red pepper flakes for a bit of heat. It's a flavorful and rustic sauce that is often used in Italian cuisine.

What is school pizza made of? ›

The original recipe for old school cafeteria pizza was topped with ground beef/hamburger. Top the pizza with your favorite pizza toppings – Italian sausage, pepperoni, ham, mushrooms, tomatoes, onions, bell peppers, olives – anything goes! You can even add toppings in sections so everyone gets what they want.

What is Italian Easter bread made of? ›

Place flour and salt in a really large bowl. Add eggs and sugar mixture, yeast, vanilla, milk and melted margarine (mix food coloring in margarine if you want a slightly yellow bread and mix together with a large wooden spoon. Turn out onto a wooden board and punch down and knead again briefly.

What are the ingredients in Mccain Rustica pizza? ›

Wheat Flour, Mozzarella (23%) (Milk, Salt, Starter Culture, Non Animal Enzyme), Roasted Tomatoes (13%), Water, Tomato (Tomato, Acidity Regulator (330)), Parmesan Cheese (Milk, Salt, Non Animal Rennet, Starter Culture, Non Animal Enzyme), Basil Pesto (3%) (Basil, Water, Vegetable Oils, Sugar, Salt, Food Acids (260, 327, ...


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