Skip to Content
Recipes

How to Make Pizza Rustica

Our Low Country Bella shares the history of and a recipe for Easter Pie or Pizza Rustica, a decadent post-Lent dish often served at Easter.

Easter Pie or Pizza Rustica.

Easter Pie or Pizza Rustica.

Like most, our family puts out a spread for Easter Sunday. In addition to the usual suspects, like ham, potato salad, and deviled eggs, I love to serve Easter Pie, or Pizza Rustica.

This dish comes from Naples, Italy, with a history that dates back to the 17th century. It’s famously rich, a gustatory celebration after 40 days of Lenten fasting.  

The pie features eggs and grains, which represent new life and harvest. The traditional pie is made with a pastry crust. The filling consists of layers that alternate between cured meats, such as prosciutto, mortadella, capocollo, soppressata, and sausage, and Italian cheeses such as ricotta, provolone, Parmigiano, and Pecorino.  

Pizza Rustica recipes incorporate all the meats, cut into small cubes, into a rich quiche-like filling. Some regional versions also have cooked greens or sliced eggs. When immigrants from southern Italy came to the United States, their pies included what they could find, such as ham and pepperoni. 

Whatever you call it and however you stuff it, this traditional pie is a delicious addition to your Easter table. It also goes very far, so leftovers are expected and particularly enjoyable for breakfast.

Buon Appetito & Buona Pasqua!

Easter Pie or Pizza Rustica

Easter Pie or Pizza Rustica

Recipe by Low Country Bella
0.0 from 0 votes
Servings

8

servings
Prep time

20

minutes
Cooking time

1

hour 

Ingredients

  • 2 2 pie crusts (pre-made is fine)

  • 9 9 eggs (1 will be for the top of the pie crust)

  • 1 cup 1 whole milk ricotta

  • 1 cup 1 cubed salami

  • 1 cup 1 cubed ham

  • 1 cup 1 cubed provolone

  • 2/3 cup 2/3 grated Pecorino

  • 1 tsp 1 black pepper

Directions

  • Preheat the oven to 350°F.
  • Mix 8 eggs and ricotta together until smooth.
  • Add remaining ingredients.  
  • Place pie crust in bottom of buttered or greased 9-10 inch pie dish.  
  • Add filling.  
  • Place the other pie crust over the mixture, pressing and sealing the edges, and trimming off edges.  
  • Brush top of pie crust with a beaten egg.
  • Make a small incision in the crust to let steam out.  
  • Bake for one hour and let cool, place in the refrigerator.    
  • It slices best when cold, and it's also eaten cold. 

Did you make this recipe?

Tag @appetitomagazine on Instagram and hashtag it with #italianfoodanddrink

Like this recipe?

Follow @Appetitomagazine on Pinterest

Follow us on Facebook!

Follow us on Facebook

Already a user?Log in

Thanks for reading!

Register to continue

See all subscription options

Stay in touch

Sign up for our free newsletter

More from Appetito

How To Apply for the S. Pellegrino Young Chefs Academy Competition

Applications close this week for the prestigious culinary competition that has become a springboard for launching chef careers.

June 17, 2024

Exploring the Coastal Charms of Cesenatico in Emilia-Romagna

Our correspondent discovers Cesenatico, a gem on Emilia-Romagna's Adriatic coast that is rich in heritage, charm and cuisine.

June 17, 2024

Sunday Shop: Omega Juicers, House of Amao, Alice

Morgan Hines seeks out the best in not only food and drink but style, housewares, and more. Welcome to Appetito’s Sunday Shop!

June 16, 2024

Lambrusco Spritz Season Starts Now

Take Emilia-Romagna’s famed fizzy red wine, add more bubbles, and you have a refreshing spritz that’s suddenly on-trend!

June 14, 2024
See all posts