Chef Dennis

  • Recipe Index
  • About
menu icon
go to homepage
  • Recipe Index
  • About
subscribe
search icon
Homepage link
  • Recipe Index
  • About
×
Home » Recipes » Pork Recipes

Italian Easter Pie {Pizza Rustica}

Published: Mar 18, 2023 by Chef Dennis Littley

2.5k
SHARES
Facebook2.5kPinterestFlipboard
Jump to Recipe

Italian Easter Pie, also known as Pizza Rustica or Torta Pasqualina, is a double-crusted savory pie that is traditionally served during Easter celebrations. This savory pie is made with a buttery and flaky crust that’s filled with a delicious assortment of Italian cheeses, meats, and eggs.

My traditional Italian Easter Pie makes a hearty and satisfying meal that’s perfect for sharing with family and friends any time of the year, not just Easter.

Slice of Pizza Rustica (Italian Easter Pie) being taken out of whole pie.


 

The origins of Pizza Rustica can be traced back to the Italian region of Campania, where it was originally served as a breakfast dish to celebrate the end of lent. Over time, Pizza Rustica became a popular dish throughout Italy and eventually made its way to the United States as a staple of Italian-American Cuisine.

These days you’re more likely to find Italian Easter Pie served as a lunch or a brunch item. But honestly, this delicious meat and cheese pie can be served any time of day, warm or at room temperature.

Slice of Pizza Rustica (Italian Easter Pie) on a white plate with salad.

You can’t make an Italian Easter Pie (Pizza Rustica) without cheese! Cheese is one of the stars of this savory Easter pie. Creamy ricotta cheese, Romano or parmesan cheese, and mozzarella are combined to make this delicious cheese pie.

Add in sweet Italian sausage and your choice of Italian meats to make this classic Torta Pasqualina. And you have to break a few eggs to make this delicious pie.

Table of Contents:
  • Ingredients to make Italian Easter Pie
  • What meats can I use to make Pizza Rustica?
  • How to make Pie Crust for Italian Easter Pie
  • How to make filling for Pizza Rustica
  • How to assemble Italian Easter Pie
  • Recipe FAQ’s
  • More Recipes You’ll Love!
  • Recipe: Italian Easter Pie {Pizza Rustica}

Ingredients to make Italian Easter Pie

Ingredients to make recipe.

Let’s start by gathering the ingredients we need to make Italian Easter Pie, aka Pizza Rustica. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”

Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

What meats can I use to make Pizza Rustica?

I love making this savory pie with sweet Italian sausage and Genoa salami, but you can use any of your favorite salami, hot capicola, pepperoni, ham, and plain ground pork instead of sausage. It’s entirely up to you to craft this dish to your taste preference.

How to make Pie Crust for Italian Easter Pie

collage showing how to begin crust.
  • Add the flour and salt to the bowl of a food processor.
  • Pulse the dry ingredients twice to mix them together.
  • Add the cold butter to the dry ingredients.
  • Pulse until the mixture has pea-sized pieces from incorporating the butter.
collage showing how to finish crust.
  • Add the eggs to the mixture.
  • Pulse to combine.
  • Add the cold water, one tablespoon at a time to the mixture.
  • Pulse until the dough comes together.
collage showing how to finish preparing dough.
  • Divide the dough into two pieces, one-third (for the top of the pie), and two-thirds (for the pie crust).
  • Form both pieces of dough into discs and wrap them in plastic wrap and refrigerate until well chilled for 1-2 hours.

*The dough can be made ahead of time; it might just need to warm up a little before rolling it out.

How to make filling for Pizza Rustica

Collage showing how to make filling.
  • Add the olive oil to a large skillet over medium heat, then add the sausage meat to the pan. Break up the sausage with a spoon or wire whisk.
  • Cook the sausage until it has been browned and completely cooked (5 -6 minutes).
  • Add the garlic and spinach to the pan and continue cooking until the spinach is wilted (2-3 minutes).
  • Remove the pan from the heat and let the mixture cool..
Collage showing how to finish making filling.
  • Add the ricotta, eggs, shredded mozzarella, and Romano cheese to a large mixing bowl.
  • Whisk ricotta until well blended.
  • Add the cooled sausage mixture and chopped salami to the cheese mixture.
  • Stir until well combined.
  • Taste and season as needed with salt and black pepper.
  • Place the mixture in the refrigerator until needed.

How to assemble Italian Easter Pie

  • Preheat the oven to 375°
  • Grease a 9″ springform pan.
Collage showing how to assemble recipe.
  • Place the larger dough on a lightly floured surface.
  • Using a rolling pin, roll out the larger piece of dough into a 17″ circle.
  • Transfer the rolled dough to the prepared springform pan, letting the excess hang over the sides of the pan.
  • Pour the filling into the prepared pan with the bottom crust.
Collage showing how to finish pie assembly.
  • Place the small dough on a lightly floured surface.
  • Roll the smaller piece of dough into a 12″ circle.
  • Place the smaller rolled crust on top of the filling.
  • Trim the overhang to one inch, then pinch the crusts together and crimp to seal.
  • Cut four slits in the center of the pie so the steam can escape.
  • Whisk one lightly beaten egg with one tablespoon of water to make the egg wash.
  • Brush the top crust with the egg wash.

Place the finished pie on the center rack of the preheated oven and bake for 75-80 minutes until golden brown.

Whole Pizza Rustica with knife, blue checkered dishcloth and pie server on the side.

Remove the Pizza Rustica from the oven and transfer pie to a wire rack for 15-20 minutes to cool before removing it from the spring form pan.

Slice of Pizza Rustica (Italian Easter Pie) on a white plate with salad.

There is a little work involved in making this Italian Easter Pie, but after one bite, I know you’ll look at it as a labor of love. It’s the perfect dish to celebrate Easter Sunday, Mother’s Day, or just to treat your family to something special.

Recipe FAQ’s

What is Italian Easter Pie?

Italian Easter Pie, also known as “Pizza Rustica” or “Torta Pasqualina,” is a traditional Italian savory pie that is typically enjoyed during the Easter season. It is made with a buttery, flaky crust and filled with a mixture of Italian cheeses, Italian meats, and eggs.

Why is it called Pizza Rustica?

In Naples and parts of Southern Italy, the dish is known as pizza rustica, pizza ripiena, or pizza chiena. The different spellings and names come from the different dialects of the Italian language, but they all mean the same thing, “stuffed pizza.”

How is Italian Easter Pie Served?

Italian Easter Pie can be served warm or room temperature and makes a great addition to any Easter brunch or dinner. Some people also enjoy eating Italian Easter Pie as a snack or light meal throughout the week.

More Recipes You’ll Love!

  • Ricotta Stuffed Zucchini Blossoms
    How to Make Stuffed Zucchini Blossoms
  • sicilian caponata in a glass bowl
    Eggplant Caponata Recipe
  • slice of torta di ricotta on a white plate with an other slice and the remainder of the cake in the backgroud
    Torta di Ricotta Recipe {Italian Cheesecake}
  • Tiramisu with a fork on a white plate
    Best Tiramisu Recipe {step by step}

Did you make this? Please RATE THE RECIPE below!

Please SUBSCRIBE and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!

Slice of Pizza Rustica (Italian Easter Pie) being taken out of whole pie.

Italian Easter Pie {Pizza Rustica}

Italian Easter Pie, also known as Pizza Rustica or Torta Pasqualina, is a double-crusted savory pie that is traditionally served during Easter celebrations. This savory pie is made with a buttery and flaky crust that's filled with a delicious assortment of Italian cheeses, meats, and eggs.
5 from 61 votes
Print Recipe Pin Recipe
Prep Time 45 minutes mins
Cook Time 1 hour hr 5 minutes mins
Total Time 1 hour hr 50 minutes mins
Course Breakfast, Entree, lunch or snack
Cuisine Italian, Italian – American
Servings 8
Calories 976 kcal

Equipment

  • 9 inch springform pan

Ingredients
 
 

Dough

  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 8 oz unsalted butter cold and cut into cubes- 2 sticks
  • 3 large eggs lightly beaten
  • 6 tablespoon ice water

Filling

  • 1 tablespoon olive oil
  • 1 lb Italian sausage casings removed
  • 3 cloves garlic finely minced
  • 3 cups baby spinach
  • 8 large eggs
  • 16 oz whole milk ricotta
  • 1 cup shredded mozzarella
  • ½ cup Locatelli Romano cheese grated or parmesan cheese
  • 4 oz Genoa salami chopped
  • salt
  • black pepper

Assembly

  • 1 large Egg lightly beaten for egg wash
  • 1 tablespoon water for egg wash

Instructions
 

Dough

  • Add the flour and salt to the bowl of a food processor, and pulse twice to mix together.
  • Add the cold butter and pulse until the mixture has pea-sized pieces
  • Add the eggs and pulse to combine.
  • Add the cold water one tablespoon at a time and pulse until the dough comes together.
  • Divide the dough into two pieces, one-third, and two-thirds sized pieces
    Form both pieces of dough into discs and wrap them in plastic wrap and refrigerate until well chilled. 1-2 hours.

Filling

  • Add the olive oil to a large skillet over medium heat.
  • Add the sausage meat and cook, breaking up the meat with a spoon or wire whisk. Continue to cook until all the meat has been browned (5 -6 minutes).
  • Add the garlic and spinach and cook until spinach is wilted (2-3 minutes).
  • Remove the pan from the heat and let the mixture cool.
  • In a large bowl, combine the ricotta, eggs, shredded mozzarella, and Romano cheese. Mix until well blended.
  • Add the cooled sausage mixture and chopped salami, and mix until well combined. Taste and season as needed with salt and black pepper.
  • Place the mixture in the refrigerator until needed.

Dough and Assembly

  • Preheat oven to 375°
  • Grease a 9" springform pan.
  • On a lightly floured surface, roll out the larger piece of dough into a 17" circle.
  • Transfer the rolled dough to the prepared pan, letting the excess hang over the sides.
  • On a lightly floured surface, roll out the smaller piece of dough into a 12" circle.
  • Pour the filling into the prepared pan with the bottom crust.
  • Place the smaller rolled crust on top of the filling.
  • Trim the overhang to one inch, then pinch the crusts together and crimp to seal.
  • Cut four slits in the top crust for the steam to escape.
  • Whisk one egg with one tablespoon of water to make the egg wash. Then brush the top crust with the egg wash.
  • Place the finished pie on the center rack of the preheated oven and bake for 75-80 minutes until golden brown.
  • Let the pie cool on a wire rack for 15-20 minutes, then remove the springform ring.
  • Serve slices of the pie with a tossed salad.

Nutrition

Calories: 976kcalCarbohydrates: 52gProtein: 39gFat: 67gSaturated Fat: 33gPolyunsaturated Fat: 6gMonounsaturated Fat: 24gTrans Fat: 1gCholesterol: 441mgSodium: 1357mgPotassium: 517mgFiber: 2gSugar: 1gVitamin A: 2541IUVitamin C: 5mgCalcium: 339mgIron: 6mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    5 from 61 votes (49 ratings without comment)

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Sharon B says

    May 08, 2025 at 11:30 am

    5 stars
    I made this for Easter for the first time and it was so delicious, my family loved it! A little consuming to make but at the same I really had fun making it. I’d never made a crust with eggs and it was golden and flaky. I appreciate the versatility in being able to choose different meats and cheeses. Thank you for sharing this special recipe!

    Reply
    • Chef Dennis Littley says

      May 09, 2025 at 7:46 am

      I’m happy to hear you enjoyed our Easter Pie! It does take a little time, but the results are well worth the effort.

      Reply
  2. Nadja B. says

    April 05, 2024 at 8:32 pm

    5 stars
    This Pizza Rustica was so delicious and beautiful !!
    I made it for the first time ever, for this years Easter.
    I followed Chef’s recipe almost exactly with 2 little changes….. I added some cubed ham (because my husband remembered the ones he ate had ham)…and I used a pastry cutter tool (whew!) because I don’t have a large capacity food processor (yet).
    The recipe was easy, but a little time consuming for me probably because I had to use the pastry cutter to incorporate the butter into the flour…however, I will say IT WAS TOTALLY WORTH IT.
    After assembly it was so heavy that I put the springform on a metal cookie sheet…after all that prep work I certainly didn’t want to drop it!
    Since it’s only the 2 of us, ended up sharing slices of it with friends, who absolutely LOVED it as much as we did.
    I’d love to be able to share a photo of it because it came out amazingly!
    Chef, I just want say THANK YOU SO MUCH for this wonderful Easter Pie recipe. It’s definitely a keeper!

    Reply
    • Chef Dennis Littley says

      April 06, 2024 at 7:09 am

      You are very welcome and I’m thrilled to know my pizza rustica was such a big hit! I hope you find more recipes on my website to enjoy.

      Reply
  3. Laura Arteaga says

    April 17, 2023 at 3:47 am

    5 stars
    This Easter Pie was absolutely delicious and really easy to make. Brought me back to Italy, thank you!

    Reply
  4. Debbie says

    April 16, 2023 at 10:50 pm

    5 stars
    My best friend growing up had a grandmother that made an Easter pie and it was so good. I am so glad I found this recipe , it was just like the one she made.

    Reply
  5. Cathleen says

    April 16, 2023 at 7:01 pm

    5 stars
    This looks so good!! I am so excited to try to make this tomorrow, thank you so much for sharing this recipe 🙂

    Reply
  6. Enriqueta E Lemoine says

    April 16, 2023 at 6:03 pm

    5 stars
    What a delicious treat, Chef! I’m saving this Pizza Rustica for the next Easter gathering. But I’m going to make it this week to “rehearse.” Love it! Thanks for the recipe and the inspiration, Chef Dennis.

    Reply
  7. Ann says

    April 15, 2023 at 8:04 am

    5 stars
    This Easter pie was very delicious! I have not heard of this before, so it was fun to make!

    Reply
  8. Lauren Michael Harris says

    April 13, 2023 at 8:12 am

    5 stars
    Italian easter pie is a classic and this recipe did not disappoint! It reminded me exactly of the pie my mom used to make when we were growing up – thanks for another great recipe!

    Reply
  9. Jenny Graves says

    April 13, 2023 at 4:17 am

    5 stars
    This pizza rustica recipe isn’t just for Easter. The flavors are bold with a flaky crust and cheesy/meaty finish. We love it. Seconds please!

    Reply
  10. Megane says

    April 13, 2023 at 2:52 am

    5 stars
    All year round delicious! I made this all for myself. I have frozen half the pie in individual serves. the pie baked perfectly in the given time too. Absolutely recommend this recipe.

    Reply
  11. Bernice says

    April 11, 2023 at 6:48 pm

    5 stars
    Wow, I can see why this Easter pie is a beloved classic. The filling was amazing, and it smelled as good as it tasted.

    Reply
  12. Sharon says

    April 11, 2023 at 2:43 pm

    5 stars
    The savory filling in this dish is complimented by the buttery double crust. My guests loved it.

    Reply
    • Linda says

      March 23, 2024 at 3:32 pm

      Can this b made in a pie dish instead of springform pan. I don’t have a springform pan

      Reply
      • Chef Dennis Littley says

        March 23, 2024 at 3:43 pm

        It can but you’ll need to cut the recipe down to fit the pie pan.

  13. JOANNE CAIRONE says

    April 04, 2023 at 2:20 pm

    Can this be made ahead and frozen for a few days

    Reply
    • Chef Dennis Littley says

      April 04, 2023 at 3:15 pm

      Yes, it can. But you would need to serve it cold or at room temperature as reheating it would dry it out. If you want to serve it hot or warm, it can be frozen unbaked in the pan. You would then need to defrost it overnight in the fridge and bake it per the recipe instructions.

      Reply
  14. Patti says

    April 01, 2023 at 2:54 pm

    When I use your recipes to cook or bake I have to cut the required ingredients in half as I am the only one to cook for. When a recipe of yours asks for, let say 3 eggs, what do I do? Can I use 1 whole egg and the yoke of another to make 1 & 1/2 eggs? If I use 2 eggs the product will be too moist as the whites make up for most of the egg, I’m not fond of eating the white of the egg cooked in anything. This has been a big problem for me as I avoid recipes with more than the whole number of eggs. And I don’t like to waste food. It pains me to throw away cooked or uncooked food. By the way, i am 87 yrs. old and still cook my food at home. Very seldom do I go out to eat and never fast foods or highly processed food. I enjoy cooking.

    Reply
    • Chef Dennis Littley says

      April 01, 2023 at 3:03 pm

      Hi Patti, that’s a great question, and the only way to cut the eggs in half when you have an odd number of eggs would be to whisk one of the eggs and use half of the whisked egg. I’m very happy to hear that you are still cooking. My mom never liked to cook until her later years and cooked until she was 93.
      I cook for two and usually end up freezing leftovers and giving food to my neighbors, so I don’t waste what I cook.

      Reply

My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

More about me →

Fan Favorites

  • overhead view of barbecued half racks of baby back ribs on a white platter
    Easy Oven Baked Baby Back Ribs

  • sliced meatloaf with the rest of meatloaf on a white platter
    Classic Meatloaf Recipe with Zesty Glaze

  • shredded cabbage mixed with coleslaw dressing in a glass bowl.
    Easy Homemade Coleslaw Recipe

  • Banana bread sliced on a cutting board.
    Best Banana Bread Recipe

  • chicken parm with pasta on a white plate
    Chicken Parmesan Recipe

  • seasoned crispy chicken legs on a foil wrapped tray
    Baked Chicken Legs

Featured In

Collage showing where Ask Chef Dennis has been featured.

Footer

↑ back to top

INFO

  • Privacy Policy
  • Disclosure Policy
  • Cookie Policy
  • Accessibility Policy

SUBSCRIBE

Sign Up Today and start getting my easy-to-make restaurant-quality recipes!

CONTACT

  • About
  • Contact

© 2009-2025 · Ask Chef Dennis · 30 N. Gould Street, STE 7204, Sheridan, Wyoming, 82801

Proud Member of:
Mediavine Publisher Network

Let's Get Social

Pinterest

Facebook

Flipboard

Instagram

YouTube

LinkedIn

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.