Italian Easter Pie
This savory Italian Easter Pie, also known as Pizza Rustica or Pizzagaina, is a rich and cheesy centerpiece for any holiday table. Packed with a creamy ricotta filling and a hearty blend of salami, prosciutto, and capicola, all nestled in a flaky double crust, this make-ahead pie is perfect for feeding a crowd.
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
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
For Serving (Optional)
- arugula salad with lemon vinaigrette
- roasted asparagus
- crusty Italian bread
- sliced fresh tomatoes with olive oil and basil
Instructions
- 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.
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.
Nutrition
Serving: 1SliceCalories: 420kcalCarbohydrates: 18gProtein: 24gFat: 30gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.5gCholesterol: 170mgSodium: 780mgPotassium: 220mgFiber: 1gSugar: 2gVitamin A: 10IUCalcium: 25mgIron: 8mg
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