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Pizza Rustica (Italian Easter Pie)
5 from 16 votes

Pizza Rustica (Italian Easter Pie)

Pizza Rustica is a savory Italian Easter pie featuring a rich filling of eggs, ricotta, diced salami, and smoked scamorza cheese encased in a handmade buttery pastry crust. The filling combines smooth ricotta with firm, flavorful cheeses and cured meats, creating a dense, custard-like texture once baked. The pie is traditionally served cold, making it suitable for festive occasions or as a sturdy snack.

Prep Time
40 mins
Cook Time
1 hr
Chilling time
1 hr
Total Time
2 hrs 40 mins
Servings: 12 servings
Calories: 546 kcal
Course: Appetizer
Cuisine: Italian

Ingredients

Pastry (pie crust)
  • 9 oz butter 250g) plus extra for greasing, cold unsalted
  • 3.5 cups Italian 00 flour 500g, or plain flour
  • 3 large egg plus 1 beaten egg for brushing
  • 1 tsp salt sea salt
  • 1 tsp granulated sugar
  • ¼ tsp baking powder
Filling
  • 8 egg large
  • 1 cups ricotta cheese 250g
  • 2 cups salami cubed (240g)
  • 1 cup scamorza cheese cubed (200g) can also use another firm cheese such as Fontina or Provolone, smoked
  • ⅔ cup Pecorino Romano cheese grated (40g)
  • ¼ tsp black pepper to season

Instructions

Make the pastry
    Cup of Yum
  1. 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.
  2. Tip the butter and flour mixture back into the bowl, make a well in the middle and add 3 large beaten eggs.
  3. 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.
  4. Wrap the dough in plastic wrap and refrigerate for 1 hour.
Make the filling
  1. Cut the salami and smoked scamorza (or cheese of choice) into ½ inch cubes, set aside.
  2. 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
  1. Pre-heat the oven to 350F (180C) and grease a 9-10 inch pie dish with butter.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. The pie is best eaten cold or slightly warm so let it cool before serving.

Notes

  • Choose firm cheeses like Scamorza, Fontina, Provolone, or Mozzarella for the filling to complement ricotta.
  • Use 1-2 types of meats such as salami, mortadella, or prosciutto, cut into cubes or slices.
  • Avoid adding extra salt if cured meats are salty to prevent the dish from becoming too salty.
  • Let the pie cool completely before cutting it into slices for better texture.
  • Pizza Rustica is traditionally served cold and pairs well with simple salads.
  • Store leftovers in the refrigerator for 3-4 days.

Nutrition Information

Calories 546kcal (27%) Carbohydrates 34g (11%) Protein 22g (44%) Fat 36g (55%) Saturated Fat 19g (95%) Trans Fat 1g (50%) Cholesterol 245mg (82%) Sodium 1026mg (43%) Potassium 218mg (5%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 974IU (19%) Calcium 228mg (23%) Iron 3mg (17%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 546

% Daily Value*

Calories 546kcal 27%
Carbohydrates 34g 11%
Protein 22g 44%
Fat 36g 55%
Saturated Fat 19g 95%
Trans Fat 1g 50%
Cholesterol 245mg 82%
Sodium 1026mg 43%
Potassium 218mg 5%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 974IU 19%
Calcium 228mg 23%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.