Italian Easter Pie has been the centerpiece of my family’s Easter table for as long as I can remember.
Every Good Friday, the kitchen fills with the smell of baked ricotta, cured meats, and a buttery crust.
This savory pie goes by a few names, Pizza Rustica, Pizzagaina, or Pizza Chiena, but no matter what you call it, it is a rich, cheesy pie built for celebrating the end of Lent.
Unlike a sweet holiday dessert, this one is loaded with ricotta, mozzarella, Pecorino Romano, and a mix of Italian cured meats, all tucked inside a flaky double crust.
It slices beautifully once chilled, which makes it an easy make ahead dish for a busy holiday weekend.
I make mine the way my nonna did, with a hearty blend of salami, prosciutto, and capicola folded into a creamy ricotta filling, not unlike the mix I use in my classic meat pie.
Once you try a slice warm from the oven or cold the next morning, you will understand why this pie shows up on Italian tables every single spring.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 40 minutes |
| Cook Time | 1 hour 15 minutes |
| Total Time | 1 hour 55 minutes, plus chilling |
| Servings | 10 slices |
| Difficulty Level | Moderate |
Why You’ll Love This Italian Easter Pie Recipe
This pie checks every box for an Easter centerpiece. It feeds a crowd, holds up beautifully at room temperature, and even tastes better the next day.
You might also enjoy: Ricotta Pie Recipe
- Feeds a crowd, easily 10 to 12 generous slices
- Can be made a day or two ahead, which frees up your oven for the rest of the Easter menu
- Naturally gluten free filling if you swap in a gluten free crust
- Packed with protein from eggs, ricotta, and cured meats
- Freezes well, so leftovers do not go to waste
- Endlessly customizable based on the meats and cheeses your family loves
Read Also: Quiche Lorraine Recipe
Ingredients
The ingredient list looks long, but it is mostly a matter of layering cheese, cured meats, and eggs into a buttery pie crust.
Feel free to swap any of the meats for what your local deli carries.
- 2 unbaked 9 inch pie crusts, homemade or store bought
- 15 ounces whole milk ricotta cheese, well drained
- 8 ounces mozzarella cheese, cut into small cubes
- 4 ounces Pecorino Romano cheese, freshly grated
- 6 large eggs, plus 1 more for the egg wash
- 4 ounces Genoa salami, diced small
- 4 ounces sopressata, diced small
- 4 ounces prosciutto, diced small
- 4 ounces capicola, diced small
- 1/2 teaspoon black pepper
- 1 tablespoon water, for the egg wash
Kitchen Equipment Needed
You do not need anything fancy for this recipe, just a few basics that make the process much smoother.
A sturdy pie pan and a good rolling pin go a long way here, the same way they do for my spinach and feta pie.
- 9 inch deep dish pie pan
- Rolling pin
- Large mixing bowl
- Pastry brush, for the egg wash
- Food processor, if making homemade crust
- Fine mesh strainer, for draining the ricotta
- Sharp knife and cutting board, for dicing the meats and cheese
Recommended Products for This Recipe
These are a few products I personally use and recommend to make this recipe turn out perfectly every time.
Another favorite: Bacon and Egg Pie Recipe
1. Emile Henry Ceramic Pie Dish
This dish holds heat evenly, which means the bottom crust actually bakes through instead of turning soggy under all that cheese and meat.
It also looks lovely enough to bring straight to the table.
2. OXO Good Grips Wooden Rolling Pin
A heavier rolling pin makes quick work of rolling out a firm, buttery crust without it sticking or tearing.
I reach for mine every time I make a double crust pie.
3. Microplane Fine Grater
Freshly grated Pecorino Romano melts and blends into the filling far better than the pre-shredded kind.
This grater makes the job fast and keeps the cheese light instead of clumpy.
4. Cuisinart Food Processor
If you are making your own crust, this pulses the butter and flour together in seconds so the dough stays cold and flaky.
It also makes quick work of dicing the cured meats.
Step-by-Step Instructions: How to Make Italian Easter Pie
1. Prepare the Pie Crust
- If using a homemade crust, divide the dough into two disks, one slightly larger than the other, and wrap them in plastic.
- Chill the dough for at least 30 minutes before rolling.
- Roll the larger disk into a 12 inch circle and gently press it into a 9 inch deep dish pie pan, letting the excess hang over the edge.
- Roll the smaller disk into an 11 inch circle for the top crust and set it aside on a lightly floured sheet of parchment paper.
- This is the same crust technique I rely on for my nigerian meat pie, since a cold, well rested dough always bakes up flakier.
2. Drain and Prep the Ricotta
- Place the ricotta cheese in a fine mesh strainer set over a bowl.
- Let it drain in the refrigerator for at least 30 minutes, or up to overnight, to remove excess moisture.
- Discard the liquid that collects in the bowl.
- Draining the ricotta well is the key step that keeps the filling from turning watery once baked.
3. Dice the Meats and Cheese
- Cut the salami, sopressata, prosciutto, and capicola into small, even cubes, about a quarter inch each.
- Cube the mozzarella cheese to a similar size.
- Keep the diced meats and cheese in separate bowls until you are ready to build the filling.
4. Make the Filling
- In a large mixing bowl, whisk together the drained ricotta, 6 eggs, grated Pecorino Romano, and black pepper until smooth.
- Fold in the diced salami, sopressata, prosciutto, capicola, and cubed mozzarella.
- Stir gently until every piece of meat and cheese is evenly coated in the ricotta mixture.
5. Assemble the Bottom Crust
- Pour the filling into the prepared bottom crust, spreading it into an even layer with a spatula.
- Smooth the top so the pie bakes evenly all the way through.
6. Fill and Top the Pie
- Lay the top crust over the filling and trim any excess dough, leaving about half an inch of overhang.
- Fold the overhang under itself and crimp the edges with your fingers or a fork to seal.
- Cut a few small slits in the top crust to let steam escape while baking.
- Whisk the remaining egg with a tablespoon of water and brush it generously over the top crust.
7. Bake the Pie
- Preheat the oven to 350 degrees Fahrenheit.
- Bake the pie on the middle rack for 60 to 75 minutes, until the crust is deep golden brown and the filling is set.
- If the edges brown too quickly, loosely cover them with strips of foil halfway through baking.
8. Cool and Slice
- Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing.
- For the cleanest slices, chill the pie in the refrigerator for a few hours or overnight before cutting.
- Slice into wedges and serve at room temperature or slightly warmed.
Read Also: Mini Meat Pies Recipe
Tips for The Best Italian Easter Pie
A few small details make the difference between a good Italian Easter Pie and a great one.
Most of these tips come down to controlling moisture and giving the pie time to rest.
- Always drain the ricotta well, since excess liquid is the number one cause of a soggy bottom crust
- Use a cheese grater to grate your own Pecorino Romano rather than buying pre-shredded, since it melts more smoothly into the filling
- Let the pie rest at least a few hours before slicing so it holds together cleanly
- Check doneness with an instant read thermometer, the center should reach about 165 degrees Fahrenheit
- Keep the dough cold while working with it to guarantee a flaky, not tough, crust
- Taste the filling mixture before baking and adjust the pepper if you like a bolder flavor
Read Also: Spinach and Ricotta Stuffed Shells
Serving Suggestions
Italian Easter Pie is rich enough to serve as a main course, especially alongside something bright and fresh.
It also makes a wonderful addition to an Easter brunch spread.
- A simple arugula salad with lemon vinaigrette to cut through the richness
- Roasted asparagus or green beans on the side
- A basket of crusty Italian bread
- A glass of dry white wine, like Pinot Grigio
- Sliced fresh tomatoes with olive oil and basil
Variations of Italian Easter Pie
Every Italian family seems to have their own version of this pie, and there is no single correct way to make it.
Feel free to treat this recipe as a starting point.
It is much like the filling swap I use in my turkey and ham pie, where the meats can shift based on what you have on hand.
- Vegetarian version, skip the meats and add sauteed spinach and extra cheese
- Spicy version, add diced hot capicola or a pinch of crushed red pepper to the filling
- Lighter crust, swap the top crust for a lattice design to let more steam escape
- Extra cheesy, add a layer of provolone between the crust and the filling
- Sausage version, swap the salami for cooked and crumbled sweet Italian sausage
Storage and Reheating
This pie stores beautifully, which is part of why it is such a popular make ahead dish for Easter.
Keep leftovers tightly wrapped to preserve that flaky crust.
You might also enjoy: Mini Quiche Recipe
- Refrigerate leftovers, tightly wrapped, for up to 5 days
- Freeze whole or by the slice, wrapped tightly in plastic and foil, for up to 2 months
- Thaw frozen pie overnight in the refrigerator before reheating
- Reheat individual slices in the microwave for 30 to 45 seconds, until warmed through
- Reheat a larger portion in a 325 degree oven for about 15 minutes to keep the crust crisp
Nutritional Facts
This is a rich, protein packed pie, so a modest slice goes a long way.
Exact values will vary depending on the specific meats and cheeses you use.
Nutrition here runs similar to what you would find in my australian meat pie, since both are dense, savory pies.
- Calories, approximately 420 per slice
- Protein, approximately 24 grams per slice
- Fat, approximately 30 grams per slice
- Carbohydrates, approximately 18 grams per slice
- Sodium, approximately 780 milligrams per slice
Read Also: British Meat Pie Recipe
Health Benefits of Key Ingredients
While this is very much a celebration dish, a few of the ingredients do offer real nutritional benefits.
Ricotta and eggs, in particular, bring a solid dose of protein to every slice.
- Ricotta cheese, a good source of calcium and protein for bone health
- Eggs, provide complete protein along with vitamin B12 and choline
- Pecorino Romano, adds calcium along with a concentrated savory flavor in small amounts
- Cured meats, contribute protein and iron, best enjoyed in moderation
- Black pepper, contains piperine, which may help the body absorb certain nutrients
FAQs About Italian Easter Pie
1. Can I make Italian Easter Pie ahead of time?
Yes, this pie is actually better the next day once it has had time to set.
Bake it up to two days ahead and store it in the refrigerator until you are ready to serve.
2. Why is my ricotta filling watery?
This usually happens when the ricotta was not drained well enough before mixing.
Always let it sit in a strainer for at least 30 minutes to remove excess liquid.
3. Can I freeze Italian Easter Pie?
Yes, this pie freezes well either whole or in individual slices.
Wrap it tightly in plastic and foil, then thaw overnight in the refrigerator before reheating.
4. What meats work best in this pie?
Traditional choices include salami, sopressata, prosciutto, and capicola.
You can also use pepperoni, ham, or cooked Italian sausage, similar to the mix in my breakfast pie.
5. Is Italian Easter Pie served hot or cold?
It is traditionally served at room temperature or slightly chilled. Some people also enjoy a slice warmed gently in the microwave or oven.
Italian Easter Pie
Ingredients
- 2 unbaked 9 inch pie crusts homemade or store bought
- 15 ounces whole milk ricotta cheese well drained, about 425g
- 8 ounces mozzarella cheese cut into small cubes, about 225g
- 4 ounces Pecorino Romano cheese freshly grated, about 115g
- 6 large eggs plus 1 more for the egg wash
- 4 ounces Genoa salami diced small, about 115g
- 4 ounces sopressata diced small, about 115g
- 4 ounces prosciutto diced small, about 115g
- 4 ounces capicola diced small, about 115g
- 0.5 teaspoon black pepper or to taste
- 1 tablespoon water for the egg wash
- arugula salad with lemon vinaigrette
- roasted asparagus
- crusty Italian bread
- sliced fresh tomatoes with olive oil and basil
Equipment
- 9-inch deep-dish pie pan
- Rolling Pin
- Large mixing bowl
- Pastry brush
- Food processor Optional, for making homemade crust
- Fine-mesh strainer For draining the ricotta
- Sharp knife and cutting board For dicing the meats and cheese
Method
- Chill the dough for at least 30 minutes. Roll the larger disk into a 12-inch circle and press it into a 9-inch deep dish pie pan. Roll the smaller disk into an 11-inch circle and set aside.
- Place the ricotta in a fine mesh strainer over a bowl and let it drain in the refrigerator for at least 30 minutes. Discard the liquid.
- Cut the salami, sopressata, prosciutto, capicola, and mozzarella into small, even cubes, about a quarter inch each.
- In a large bowl, whisk together the drained ricotta, 6 eggs, grated Pecorino Romano, and black pepper until smooth. Fold in the diced meats and cubed mozzarella.
- Pour the filling into the prepared bottom crust and spread it into an even layer with a spatula.
- Lay the top crust over the filling, trim the excess, and fold the overhang under itself. Crimp the edges to seal. Cut a few slits in the top crust. Brush with the egg wash.
- Preheat the oven to 350°F. Bake on the middle rack for 60 to 75 minutes, until the crust is deep golden brown. Cover the edges with foil if they brown too quickly.
- Let the pie cool on a wire rack for at least 2 hours. For cleaner slices, chill in the refrigerator for a few hours or overnight before cutting into wedges.
Nutrition
Notes
- Always drain the ricotta well to prevent a watery filling and a soggy bottom crust.
- Grate your own Pecorino Romano cheese for the best melting and flavor.
- Let the pie rest for at least a few hours before slicing so it holds together cleanly.
- Check doneness with an instant-read thermometer; the center should reach about 165°F.
- Keep the dough cold while working with it to guarantee a flaky, not tough, crust.
- Taste the filling before baking and adjust the pepper if you like a bolder flavor.
- For a vegetarian version, skip the meats and add sautéed spinach and extra cheese.
- Store leftovers tightly wrapped in the refrigerator for up to 5 days.
- Freeze whole or by the slice, wrapped tightly in plastic and foil, for up to 2 months.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Italian Easter Pie is one of those recipes that turns a holiday into a tradition.
Once you make it, do not be surprised if your family asks for it every single year.
I would love to hear how yours turns out. Leave a comment below or share a photo, I always enjoy seeing everyone’s own take on this pie.
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- Vegetarian Spinach and Feta Quiche Recipe
- Italian Turkey Meatballs Recipe
- Baked Spaghetti with Ricotta Cheese
- Easter Dinner Recipes
- Pepperoni Pasta Salad Recipe
