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Pizza Rustica is an incredible Italian Easter pie made with a flaky and buttery pie crust and filled with eggs, ricotta, salami, and cheese. This recipe makes a truly special pie that’s packed with flavour and looks really impressive.
Pizza Rustica (also known as Pizza Chiena or Pizza Ripiena) is a rustic Italian pie from southern Italy that’s served during Easter.
Depending on the region it can be made with a pizza dough crust or a pastry crust. It always contains eggs so kind of resembles a quiche and can contain a variety of different meats and cheeses.
We love our Pizza Rustica with flaky, and buttery pastry (don’t worry it’s not difficult to make) and an incredible filling of eggs, ricotta, salame and smoked scamorza cheese.
It truly is delicious and the perfect way to celebrate Easter!
Ingredients – what you need
See the photo below that shows you everything you need to make the most delicious Italian Easter pie including some important notes.
Pin this now to find it later
Pin It- Flour – traditionally in Italy this recipe is made with 00 flour (double zero) but all-purpose flour works just fine.
- Butter – the butter must be cold to make a good pie crust/pastry. We like to use a food processor to crumb it with the flour to avoid using warm hands.
- Eggs – use large eggs at room temperature.
- Ricotta – make sure to use whole milk ricotta for best flavour.
- Salami – It’s better to use a salami that’s not spicy and preferably whole so you can cut it into 1/2 cubes. Salami Napoli is a great option.
- Cheese – I use a mix of pecorino and smoked scamorza cheese which is a delicious creamy and mellow smoked cheese. You should be able to find it in Italian food stores but if not you can use cubed provolone, fontina, or mozzarella.
Mix the flour, salt, sugar, and baking powder in a bowl. Tip into a food processor, add the cubed cold butter, and blitz until it resembles fine crumbs (photo 1-3).
Tip the butter and flour mixture back into the bowl, make a well in the middle and add 3 large beaten eggs (photo 4).
Mix everything together until a dough starts to form then using your hands gently knead the dough to form a ball. You just want to bring the dough together until fully incorporated and smooth, don’t over-knead (photos 5-7).
Wrap the dough in plastic wrap and refrigerate for 1 hour.
Cut the salami and smoked scamorza (or cheese of choice) into ½ inch cubes, set aside.
Mix 8 large eggs in a large bowl with the ricotta until smooth and most of the lumps have gone. Add the cubed salami, Scamorza, grated Pecorino cheese, and black pepper and mix to combine (photos 9-11).
Remove the dough from the fridge and cut into two. Roll out the first half into a large rough circle about ¼ inch thick (3-4mm) (photos 12-14).
Place the dough over your pie dish and tuck in the edges. Pour the filling into the pie then roll out the second half of dough (photo 16).
Place the top over the pie, press it very lightly so it touches the filling, and press it up the sides of the pie dish so the filling is completely encased (photos 17 & 18).
Trim the edges of the pie with a sharp knife and press the edges together with a fork to seal it. If you find the pastry isn’t sticking together you can dab the edges lightly with water to help it stick (photo 19).
Brush the top of the pie with beaten egg and make an incision in the middle to let steam out (photo 20).
Bake in the oven for 1 hour until golden brown and cooked through. The pie is best eaten cold or slightly warm so let it cool before serving.
Recipe tips and FAQs
- Buying salami – buy a whole salame or ask your deli counter to cut a larger piece so you can cut it into 1/2 inch cubes.
- Flavour variations – you can pretty much choose any kind of meats and cheese you like. Mortadella, prosciutto cotto (ham) or any kind of salami will work. I prefer to cut it into cubes but you can also cut up slices if that’s all you have.
- Cheese – We used smoked Scamorza cheese which is mild and creamy but you can use almost any kind of firm cheese you like. I recommend Fontina, Provolone or Mozzarella.
- Less is more – don’t go overboard with the filling options I find that 1-2 meats and 1-2 cheeses (not including the ricotta) is all you need.
- No added salt – if you use cured meat like salami you won’t need to add any additional salt or the whole dish will be overly seasoned.
- Let it cool – Make sure to let the pie cool before cutting into slices.
- Serving suggestions – Pizza Rustica is best served cold, it just tastes so much better. I like to serve it as it is or will a fresh side salad like our simple arugula salad with lemon.
Yes, you can prepare the whole pie in advance and store it in the fridge once cooled for up to 4 days.
Leftover pastry can be frozen (wrapped in plastic wrap) or you can store it in the fridge for a couple of days and reuse it.
The pie will keep well in the fridge for 3-4 days.
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Pizza Rustica (Italian Easter Pie)
Ingredients
Pastry (pie crust)
- 9 oz cold unsalted butter, (250g) plus extra for greasing
- 3.5 cups Italian 00 Flour or Plain flour, (500g)
- 3 large eggs , plus 1 beaten egg for brushing
- 1 tsp sea salt
- 1 tsp granulated sugar
- ¼ tsp baking powder
Filling
- 8 large eggs
- 1 cups ricotta, (250g)
- 2 cups salami, cubed (240g)
- 1 cup smoked Scamorza cheese, cubed (200g) can also use another firm cheese such as Fontina or Provolone.
- ⅔ cup Pecorino Romano cheese, grated (40g)
- ¼ tsp black pepper, to season
Instructions
Make the pastry
- Mix the flour, salt, sugar and baking powder in a bowl. Tip into a food processor, add the cubed cold butter (9oz/250g) and blitz until it resembles fine crumbs.
- Tip the butter and flour mixture back into the bowl, make a well in the middle and add 3 large beaten eggs.
- Mix everything together until a dough starts to form then using your hands gently knead the dough to form a ball. You just want to bring the dough together until fully incorporated and smooth, don’t over knead.
- Wrap the dough in plastic wrap and refrigerate for 1 hour.
Make the filling
- Cut the salami and smoked scamorza (or cheese of choice) into ½ inch cubes, set aside.
- Mix 8 large eggs in a large bowl with the ricotta until smooth and most of the lumps have gone. Add the cubed salami (2 cups), Scamorza (1 cup), grated Pecorino cheese (⅔ cup) and black pepper and mix to combine.
To assemble
- Pre-heat the oven to 350F (180C) and grease a 9-10 inch pie dish with butter.
- Remove the dough from the fridge and cut into two. Roll out the first half into a large rough circle about ¼ inch thick (3-4mm).
- Place the dough over your pie dish and tuck in the edges. Pour the filling into the pie then roll out the second half of dough.
- Place the top over the pie, press it very lightly so it touches the filling and press it up the sides of the pie dish so the filling is completely encased.
- Trim the edges of the pie with a sharp knife and press the edges together with a fork to seal it. If you find the pastry isn’t sticking together you can dab the edges lightly with water to help it stick.
- Brush the top of the pie with beaten egg and make an incision in the middle to let steam out. Bake in the oven for 1 hour until golden brown and cooked through.
- The pie is best eaten cold or slightly warm so let it cool before serving.
Video
Notes
- Flavour variations – you can pretty much choose any kind of meats and cheese you like. Mortadella, prosciutto cotto (ham) or any kind of salami will work. I prefer to cut it into cubes but you can also cut up slices if that’s all you have.
- Cheese – We used smoked Scamorza cheese which is mild and creamy but you can use almost any kind of firm cheese you like. I recommend Fontina, Provolone or Mozzarella.
- Less is more – don’t go overboard with the filling options I find that 1-2 meats and 1-2 cheeses (not including the ricotta) is all you need.
- No added salt – if you use cured meat like salami you won’t need to add any additional salt or the whole dish will be overly seasoned.
- Let it cool – make sure to let the pie cool before cutting into slices.
- Serving suggestions – Pizza Rustica is best served cold, it just tastes so much better. I like to serve it as it is or will a fresh side salad like our simple arugula salad with lemon.
- Storage – the pie will keep well in the fridge for 3-4 days.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello and another lovely recipe that I must try, our ‘mamma’ used to make this and so I will try this version.
She did not put a complete pastry cover on but instead cut strips of pastry with zigzag edges and then coated the top with beaten egg. Delicious using some salami piccante.
Really appreciate your recipes, our son is following your pages too.
This truly came out awesome! This was my first time making it and I am so glad I followed your recipe!
What pan do you use? Is this a springform pan? How deep is the pan? I have a 10 inch springform that is 3 inches deep. Is this larger than the recipe is for or will it fit and fill up the pan?
Hi Raymond, we used a 9.5 inch pie dish that’s 2 inches deep. Your pan will work but it won’t fill right up to the top (which is fine). Happy Easter!
Can I make the dough for the crust a couple of days ahead? Do I have to freeze it? I am trying to minimize the amount of last minute work for Easter.
Hi Donna, yes you can make the pastry 1-2 days in advance and store it in the fridge.
This looks SO delicious! The photos are so good I can almost taste it! I cannot wait to try it, will save it for Easter weekend! Yum!
Aw thank you, hope you enjoy it!