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    Home » Easter » Pizza Rustica Recipe: Savory Easter Pie

    Pizza Rustica Recipe: Savory Easter Pie

    April 17, 2017 , Updated February 12, 2022 Maria 28 Comments

    Jump to Recipe
    Italian pizza rustica with a slice cut.

    Today, I would like to share this easy Italian Pizza Rustica Recipe aka Savory Easter Pie Recipe with all of you. This rustic Italian Easter pie can also be referred to as Pizza Piena, Pizza Repiena, Pizzachino, Pizzagiena, Pizza Ghen, Torta Pasqualina… I could go on, but I think you get the picture. Don’t you just love regional Italian cuisine?

    Italian pizza rustica with a slice cut.

    There are so many wonderful Easter food traditions.

    My family loves my mom’s rice ricotta Easter pie and this wonderful recipe for ricotta pie.

    Another family favorite is this savory pie recipe.

    Although there are so many names for it, nobody seems to mind what we call it because it’s so delicious.

    But what exactly is it?

    Well, I can tell you that despite its name, it’s not a pizza as defined in North America.

    This pizza Rustica is made with a variety of cheeses, cured meats, eggs and sometimes greens, all enveloped in a dough that resembles a pie crust. Since this is a very regional dish, every family has their version.

    You may have probably guessed that there are two parts to this recipe:

    A photo collage of how to make pizza rustica.

    The dough for Pizza Rustica

    In this simple pie crust recipe, I have used the technique of grating frozen butter into the dry mixture and incorporating it with my fingertips. I find this method so much easier than using a pastry cutter or even the two knives method to achieve a mixture that resembles coarse crumbs. If you recall, this is the technique I used to make these wonderful buttermilk biscuits. Works like a charm, every single time.

    Once I have added the liquids, the dough comes together in no time. I will then separate and shape the dough into two discs (one slightly larger than the other); wrap each in plastic wrap and refrigerate while I combine the ingredients for the filling.

    The interior of a slice of pizza rustica.

    The filling for Pizza Rustica

    The filling is very straightforward to prepare. In a medium-sized mixing bowl, combine the variety of cheeses, beaten eggs, and cured meats (you can omit this for a vegetarian version).

    To assemble the pie, roll out the slightly larger piece of dough for it to fit the bottom and the sides of a 9-inch fluted tart pan with a removable bottom.

    Fill the pie with the cheese mixture.

    Roll out the other piece of dough and place it on top of the filling.

    Pinch the bottom and top pieces of dough together to properly enclose the filling.

    I like to use my scissors to snip a pattern in the dough.

    Brushing the top with a lightly beaten egg yolk ensures a golden color.

    After it has baked, you can see that it pulls away from the sides of the pan and is easily removed. Just make sure your bottom and top crust are properly sealed otherwise the dough will split open.

    Time to enjoy your pie!

    Italian Easter recipes

    • Savory Easter Cheese Pie
    • Italian Easter Sweet Bread
    • Crescia
    • Italian Easter Egg Taralli
    • Sweet Ricotta Easter Pie

    An overhead photo of pizza rustica.

    Recipe inspiration

    There is no one version of making the filling (or even the dough) for this recipe.

    As was mentioned, this is a very regional dish and as such, there are so many variations. You would probably not be surprised to learn that I prefer a simple version when making this pie.

    As you can probably guess, this is another example of the food of my childhood. Unfortunately, I found it too salty, unappetizing and unappealing… not a kid-friendly food, at least not in my eyes.

    Thank goodness taste buds change as you get older.

    My husband, who was born and raised in the city of Muro Lucano (in the province of Potenza) informs me that this pizza rustica would often be made to celebrate la Pasquetta, which is the day after Easter.

    Tradition would have it that there would be a big family get-together on Easter Monday, usually an extended family picnic in the country. 

    In North America, this pie is often served as an appetizer. I adapted this recipe to resemble my husband’s and his sister’s memory of his mom’s pizza rustica. 

    Food and tradition go hand in hand, especially during any holiday period.

    This Easy Italian Pizza Rustica aka Savory Easter Pie Recipe is the perfect appetizer to enjoy with family and friends during Easter weekend.

    Buona Pasquetta a tutti! 

    THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    If you haven’t already joined, here is the link where you can sign up for my weekly e-mail newsletter. This way, you won’t miss any of my new recipes and it’s absolutely free! 

    Ciao for now,

    Maria

    ★★★★★ If you have made this traditional Italian Easter recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

    A close up photo of an Italian savory Easter pie.

    Italian pizza rustica with a slice cut.

    Easy Italian Pizza Rustica aka Savory Easter Pie Recipe

    This Easy Italian Pizza Rustica aka Savory Easter Pie Recipe is the perfect appetizer to enjoy with family and friends during Easter weekend.
    5 from 5 votes
    Print Save RecipeSaved! Pin Rate
    Course: Appetizer
    Cuisine: Italian
    Prep Time: 45 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour 30 minutes
    Servings: 15 servings
    Calories: 183kcal
    Author: Maria Vannelli RD
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    Ingredients

    For the dough:

    • 270 grams all-purpose flour
    • pinch salt
    • 3 tablespoons butter frozen
    • 1 egg
    • 6 tablespoons water ice cold

    For the filling:

    • 300 grams ricotta well drained
    • 150 grams ricotta salata crumbled
    • 25 grams Pecorino Romano Cheese grated
    • 25 grams Parmigiano Reggiano grated
    • 3 eggs slightly beaten
    • 50 grams dry cured Italian sausage finely diced
    • 1/4 cup fresh Italian flat leaf parsley finely chopped
    • pepper to taste

    For the glaze

    • 1 egg yolk

    Instructions

    For the dough:

    • In a large bowl, sift together the flour and the salt.
    • Using a cheese grater, grate frozen butter over dry ingredients.
    • Toss together with fingertips in order to incorporate the butter.
    • In a separate bowl, beat the egg with the ice-cold water.
    • Add to the dry ingredients and combine.
    • On a floured wooden board, knead lightly for one minute.
    • Separate and flatten into 2 discs (one slightly larger than the other).
    • Wrap in plastic wrap and refrigerate for about 20 minutes. In the meanwhile prepare the cheese filling.

    For the filling:

    • In a medium-sized bowl, combine all of the ingredients for the filling.
    • Set aside until ready to use.

    To assemble the pie:

    • Preheat the oven at 350°F (175° C).
    • On a lightly floured wooden board, roll out the slightly larger piece of dough in order for it to fit the bottom and the sides of a 9-inch fluted tart pan with a removable bottom. Make sure there is some overhang.
    • Add the cheese filling and smooth out the top
    • Moisten the edge of the dough with a little bit of water.
    • Roll out the other piece of dough and place it on top of the filling.
    • Pinch the bottom and top pieces of dough together to make sure the filling is properly enclosed.
    • Trim off excess dough.
    • Poke holes across the top with a fork. A scissor can also be used to snip at the top crust.
    • Brush the top pie crust with a beaten egg yolk.
    • Bake in a pre-heated oven at 350° F (175° C) for about 45 minutes.
    • Can be served warm, at room temperature or cold.
    • Refrigerate leftovers.
    Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Notes

    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 183kcal | Carbohydrates: 14g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 83mg | Sodium: 134mg | Potassium: 80mg | Vitamin A: 390IU | Vitamin C: 1.4mg | Calcium: 112mg | Iron: 1.3mg
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    Filed Under: Easter, Ricotta Cheese

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. shirley ledda

      March 25, 2023 at 3:22 pm

      love this pie, my mum in law made a similar one with fresh ground pork, cooked spinach and mozzarella cubes, garlic etc. have made it for a party in biggest springform cake pan. good at Xmas too. now have 2 recipes!!

      Reply
      • Maria

        March 27, 2023 at 6:35 pm

        Thanks for sharing Shirley!

        Reply
    2. Miska Knezevic

      March 10, 2023 at 4:23 pm

      5 stars
      excellent!I,LL MAKE IT!

      Reply
      • Maria

        March 17, 2023 at 7:42 pm

        So thrilled to read this! Thanks Miska!

        Reply
    3. Karen

      April 09, 2021 at 1:08 pm

      I just love your site and refer to it so often now that my mom is 93 and can no longer make the Italian dishes of my childhood. Between her notes and your site I’m continuing what I can. Our version of Easter “meat pie” includes chopped ham and quartered slices of pepperoni along with the hot Italian quarter slices and a chopped hard boiled egg along with the cheeses. So good as an appetizer with a glass of wine!

      Reply
      • Maria

        April 13, 2021 at 8:17 pm

        God bless your mom. How wonderful Karen! Thanks so much for sharing! Hope you had a wonderful Easter.

        Reply
    4. Colleen

      February 09, 2018 at 7:03 pm

      5 stars
      Not being Italian, I’ve never heard of Pizza Rustica. This pie looks delicious and such a perfect Easter Recipe! Saving to try (maybe at Easter 🙂

      Reply
      • Maria

        February 10, 2018 at 3:26 pm

        That’s the beauty of Italian cuisine, there are so many dishes that are regional… it is almost impossible to know them all. Both my husband and I are of Italian origin (from the south) and there are so many Northern Italian recipes that we’ve never even heard of! Hope you get a chance to try this Pizza Rustica. Thanks for stopping by Colleen 🙂

        Reply
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    Hi, I'm Maria! a dietitian and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

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