Italian Easter Pie {Pizza Rustica}

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

5 from 60 votes

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.

Prep Time45

Cook Time1 5

Total Time1 50

Course: Breakfast, Entree, lunch or snack

Cuisine: Italian, Italian - American

Servings:

Calories: 976kcal

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

US Customary - Metric

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