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wedge of Italian easter pie (pizza rustica) on black pan
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Italian Easter Pie (pizza rustica)

Italian Easter pie or pizza rustica (made from layered Italian ham, cheeses and eggs) is served on Easter Sunday across many Italian American households. This pie is also known as pizza ripiena, or pizzagaina.
Course Appetizer, Main Meal
Cuisine Neopolitan Easter Holidays
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings 8 slices
Calories 493kcal
Author Marie

Equipment

  • Rolling Pin
  • Standing mixer optional but helpful
  • deep dish pie dish 9 inch

Ingredients

For the crust:

  • 2 cups All purpose flour up to 2.5 cups
  • ½ cup water
  • ¼ cup olive oil
  • ½ teaspoon salt
  • ¼ teaspoon active or instant yeast
  • 2 tablespoons milk can substitute with half and half, or cream (or more water in a pinch)

For the pie:

  • 1 cup Easter cheese or mozzarella , cubed/sliced/shredded
  • 8 ounces Prosciutto
  • ½ cup parmesan cheese grated
  • 2 cups Ricotta
  • 3 Eggs
  • ½ teaspoon ground black pepper

For the egg wash:

  • 1 egg beaten with pinch of salt

Instructions

To make the dough:

  • Combine all ingredients except for flour in large mixing bowl.
  • Add 2 cups of the flour and mix until well combined, about 2 to 3 minutes
  • Add more flour if needed, until a soft dough forms (dough should not be too sticky)
  • Knead for a total of 3 to 4 minutes and then let rest in covered and oiled bowl while you are preparing the filling (ideally 1 hour but I've done less and it still works)

To make the filling:

  • Beat the eggs until fluffy, about 3 to 4 minutes
  • Add the grated cheese and ricotta (if using) and mix to combine, about 1 minute
  • Add the black pepper and the shredded meat and mix to combine.

To assemble and bake the pie:

  • Preheat oven to 350 degrees
  • Grease an 8 inch pie pan.
  • Using ⅔ of the dough, roll out a large circle and insert in into the bottom of the cake pan.
  • Layer and small amount of the egg-meat mixture onto the bottom of the pie and then cover with sliced eggs and Easter cheese/mozzarella.
  • Continue layering egg-meat mixture and sliced eggs/Easter cheese, ending with the egg-meat mixture (NOT like shown in the photo:)
  • Using the remaining dough, roll out another circle and top the pie.
  • Press the edges of the dough together to seal and roll as shown the in photo above.
  • Cut slits into the top, brush with egg wash and bake for 45 minutes or until golden brown.

Notes

Can double recipe and make in 9 x 13 casserole dish/pan

Nutrition

Calories: 493kcal | Carbohydrates: 27g | Protein: 21g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 599mg | Potassium: 204mg | Fiber: 1g | Sugar: 1g | Vitamin A: 524IU | Vitamin C: 1mg | Calcium: 293mg | Iron: 2mg