This savory Italian Easter Pie is loaded with ricotta, mozzarella, sausage, salami, and eggs, all tucked inside a golden, buttery double crust. I first tasted Pizza Rustica at my neighbor Sofia's Easter brunch, and the mix of melted cheese and crispy pastry had me sneaking back for a second slice before anyone noticed. It's surprisingly simple to put together, and the filling comes together in one bowl while the dough chills.
If you love savory pies with layers of flavor, you'll want to try these Biscoff Brownies for dessert afterward, or serve this alongside Irish Apple Cake for a festive spread that feels both cozy and impressive.
Why You'll Love This Italian Easter Pie
This Italian Easter Pie is packed with flavor and texture in every bite. The buttery, flaky crust holds a creamy filling that's both rich and satisfying. It's great for feeding a crowd, and you can make it a day ahead. The combination of ricotta, mozzarella, Romano cheese, Italian sausage, and salami makes it taste like you're at an Italian deli. Plus, it looks impressive when you slice into it and see all those beautiful layers.
This Italian Easter Pie brings together everything you love about Italian flavors in one beautiful, golden pie. The buttery crust, creamy cheese filling, and savory meats make every bite satisfying. Whether you're serving it for Easter brunch or enjoying it as a make-ahead meal, this recipe is one you'll want to keep in your rotation. If you love this, you'll also enjoy Key Lime Pie Bars for a sweet finish, or try No Bake Peanut Butter Oatmeal Bars for an easy dessert. And if you're looking for more cozy bakes, don't miss Cowboy Coffee Cake for your next brunch spread.
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Italian Easter Pie Ingredients
Here's everything you'll need to make this savory Easter pie from scratch.
See Recipe Card Below This Post For Ingredient Quantities
Dough:
- All-purpose flour: Forms the structure of the crust and creates a tender, flaky pastry.
- Salt: Enhances the flavor of the dough and balances the richness of the butter.
- Unsalted butter: Adds richness and creates those flaky layers. Make sure it's cold so it doesn't melt into the dough too quickly.
- Eggs: Help bind the dough together and add richness.
- Ice water: Brings the dough together without warming the butter.
Filling:
- Olive oil: Used to cook the sausage and keep it from sticking.
- Italian sausage: Adds savory, seasoned flavor to the filling. Remove the casings before cooking.
- Garlic: Brings a warm, aromatic flavor that complements the meats and cheeses.
- Baby spinach: Adds color, texture, and a slight earthy flavor.
- Eggs: Bind the filling together and add moisture.
- Whole milk ricotta: Creates a creamy base for the filling.
- Shredded mozzarella: Melts into the filling and adds stretchy, gooey texture.
- Locatelli Romano cheese: Adds a sharp, salty flavor. You can use Parmesan if you can't find Romano.
- Genoa salami: Brings a savory, slightly spicy flavor to the filling.
- Salt and black pepper: Season the filling to taste.
Assembly:
- Egg: Mixed with water to create a shiny, golden egg wash.
- Water: Thins out the egg wash for easy brushing.
How to Make Italian Easter Pie
Follow these steps to make your Pizza Rustica from start to finish.
Make the dough: Add the flour and salt to a food processor and pulse twice to combine. Add the cold butter cubes and pulse until the mixture looks like small peas. Add the lightly beaten eggs and pulse to mix. Add the ice water one tablespoon at a time, pulsing after each addition, until the dough starts to come together. Divide the dough into two pieces, one about twice as large as the other. Shape both into flat discs, wrap them in plastic wrap, and refrigerate for 1 to 2 hours.
Cook the sausage: Heat the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it apart with a spoon, until it's browned all over, about 5 to 6 minutes. Add the minced garlic and baby spinach, and cook until the spinach wilts, about 2 to 3 minutes. Remove from the heat and let it cool.
Make the filling: In a large bowl, combine the ricotta, eggs, mozzarella, and Romano cheese. Mix until smooth and well combined. Stir in the cooled sausage mixture and chopped salami. Season with salt and black pepper to taste. Cover and refrigerate until you're ready to assemble.
Preheat and prep: Preheat your oven to 375°F (190°C). Grease a 9-inch springform pan and set it aside.
Roll the bottom crust: On a lightly floured surface, roll the larger piece of dough into a 17-inch circle. Transfer it to the prepared springform pan, letting the edges hang over the sides.
Roll the top crust: Roll the smaller piece of dough into a 12-inch circle and set it aside.
Fill the pie: Pour the chilled filling into the pan, spreading it evenly over the bottom crust.
Top and seal: Place the smaller dough circle on top of the filling. Trim any excess dough to about 1 inch beyond the edge of the pan. Crimp the edges together to seal. Cut four small slits in the top crust to let steam escape.
Brush with egg wash: Whisk together the egg and 1 tablespoon of water. Brush the top crust with the egg wash.
Bake: Place the pie in the preheated oven and bake for 75 to 80 minutes, until the crust is golden brown and the filling is set.
Cool and serve: Let the pie cool on a wire rack for 15 to 20 minutes. Carefully remove the springform ring. Slice and serve with a tossed salad.
Substitutions and Variations
You can customize this Italian Easter pie to fit your preferences or what you have on hand.
- Meat substitutions: Swap the Italian sausage for ground beef, turkey sausage, or even diced ham. You can also use prosciutto instead of salami.
- Cheese swaps: Use Parmesan in place of Romano, or add provolone for extra flavor.
- Vegetarian version: Skip the sausage and salami and add more spinach, sautéed mushrooms, or roasted red peppers.
- Dough shortcut: If you're short on time, you can use store-bought pie dough instead of making your own.
- Add herbs: Stir fresh basil, parsley, or oregano into the filling for extra flavor.
Equipment For Italian Easter Pie
- 9-inch springform pan: Makes it easy to remove the pie after baking.
- Food processor: Quickly mixes the dough and creates a flaky texture.
- Skillet: For cooking the sausage and spinach.
- Whisk: To beat the egg wash and mix the filling.
Storage and Make-Ahead Tips
This savory Italian Easter Pie stores well and tastes even better the next day.
- Refrigerate: Store leftover slices in an airtight container in the fridge for up to 4 days.
- Freeze: Wrap the whole pie or individual slices tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Make ahead: You can prepare the dough and filling a day in advance. Assemble and bake the pie the day you plan to serve it, or bake it fully and reheat slices in the oven.
- Reheat: Warm slices in a 350°F oven for 10 to 15 minutes until heated through.
Serving Suggestions
Italian Easter Pie is delicious on its own, but here are a few ways to serve it.
- Serve warm or at room temperature with a simple green salad dressed with olive oil and lemon.
- Pair it with roasted vegetables like asparagus, zucchini, or cherry tomatoes.
- Enjoy it for brunch alongside fresh fruit and a light mimosa.
- Pack slices for a picnic or potluck. It travels well and doesn't need to be kept hot.
Expert Tips
- Keep the butter cold: Cold butter creates a flakier crust. If the dough gets too warm while you're working with it, pop it back in the fridge for a few minutes.
- Don't skip chilling the dough: This helps the gluten relax and makes the dough easier to roll out.
- Let the filling cool: Adding hot sausage to the eggs and cheese can scramble the eggs. Let everything cool before mixing.
- Use a springform pan: It makes removing the pie so much easier and keeps the crust intact.
- Check for doneness: The crust should be deep golden brown, and the filling should be set when you gently shake the pan.
- Let it rest: Letting the pie cool for 15 to 20 minutes makes slicing cleaner and easier.
FAQ
What is the traditional pie for Easter?
The traditional Italian Easter Pie for Easter in Italian families is Pizza Rustica, a savory double-crusted pie filled with cheeses, meats, and eggs. It's served at room temperature and enjoyed throughout the Easter weekend. My neighbor Sofia says her family always makes two, one for Easter Sunday and one to snack on all week.
Why is it called Easter pie?
It's called Easter pie because it's traditionally made and served during the Easter holiday in Italian households. The rich filling symbolizes the end of Lenten fasting, and families often prepare it on Good Friday to enjoy over the weekend.
What kind of pie is best for Easter?
Pizza Rustica is one of the best savory pies for Easter because it's hearty, flavorful, and feeds a crowd. If you're looking for a sweet option, traditional Italian ricotta pie or grain pie (Pastiera) are also popular Easter desserts.
What is another name for Italian Easter Pie?
Italian Easter Pie is also called Pizza Rustica, Pizza Gaina, or Pizz Gain, depending on the region in Italy. Some families also refer to it as Torta Pasqualina, though that version often includes more vegetables.
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Italian Easter Pie
Ingredients
Method
- Add the flour and salt to a food processor, and pulse twice to combine.
- Add the cold butter and pulse until the mixture resembles pea-sized crumbs.
- Add the eggs and pulse until combined.
- Add the cold water, one tablespoon at a time, pulsing until the dough forms a ball.
- Divide the dough into two portions, one-third for the top crust and two-thirds for the bottom crust.
- Shape both portions into discs, wrap in plastic wrap, and refrigerate for 1-2 hours to chill.
- Heat olive oil in a large skillet over medium heat.
- Add the sausage meat, breaking it up with a spoon, and cook until browned (about 5-6 minutes).
- Add the garlic and spinach, cooking until the spinach wilts (about 2-3 minutes).
- Remove from heat and let the mixture cool.
- In a large bowl, combine ricotta, eggs, shredded mozzarella, and Romano cheese, mixing well.
- Add the cooled sausage mixture and chopped salami, mixing thoroughly.
- Season with salt and pepper to taste.
- Chill the filling in the refrigerator until needed.
- Preheat the oven to 375°F (190°C).
- Grease a 9-inch springform pan.
- On a lightly floured surface, roll out the larger dough portion into a 17-inch circle.
- Transfer the rolled dough into the prepared pan, letting the excess hang over the edges.
- Roll the smaller dough portion into a 12-inch circle.
- Fill the pan with the prepared filling.
- Place the smaller dough circle over the filling.
- Trim the excess dough, leaving about 1 inch of overhang, and pinch the edges to seal.
- Crimp the edges to form a decorative seal.
- Cut four slits in the top crust to allow steam to escape.
- Whisk one egg with 1 tablespoon water and brush the mixture over the top crust.
- Bake for 75-80 minutes, or until the crust is golden brown.
- Allow the pie to cool on a wire rack for 15-20 minutes before removing the springform ring.
- Serve slices of the pie with a fresh tossed salad.
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