Description
Pizza Rustica is a traditional Italian Easter pie featuring a buttery crust filled with a savory mixture of eggs, cheeses, and assorted Italian meats and spinach. It’s rich, flavorful, and perfect for festive occasions.
Ingredients
Scale
- For the Crust: 3 1/2 cups all-purpose flour
- 1 teaspoon Kosher salt
- 2 sticks unsalted butter, cold, cut into small cubes
- 3 eggs + 1 egg set aside for egg wash
- 2–4 tablespoons ice water
- For the Filling: 10 ounces fresh spinach (or 1 10-ounce package)
- 8 eggs, beaten
- 5 ounces salami, cut into 1/2-inch cubes
- 5 ounces sopressata, cut into 1/2-inch cubes
- 5 ounces prosciutto cotto or good quality ham, cut into 1/2-inch cubes
- 2 cups mozzarella cheese (8 ounces), diced into small cubes
- 15 ounces ricotta cheese (1 container)
- 1 cup freshly grated parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Prepare the crust: In a large bowl, combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs.
- Add 3 eggs and 2 tablespoons ice water, mixing until dough comes together. Add more ice water if needed.
- Divide dough into two portions (one slightly larger for the base). Roll out the larger portion and line a greased 9-inch springform pan or pie dish.
- Prepare the filling: Wilt spinach in a skillet and drain excess liquid. In a large bowl, combine beaten eggs, cooked spinach, salami, sopressata, prosciutto, mozzarella, ricotta, parmesan, salt, and pepper.
- Pour the filling into the prepared crust and spread evenly.
- Roll out the second portion of dough and cover the filling. Trim excess and crimp edges to seal.
- Brush the top crust with the reserved egg wash.
- Bake for 50-60 minutes, until the crust is golden and the filling is set.
- Allow the pie to cool slightly before slicing and serving.
Notes
- Use high-quality Italian meats and cheeses for authentic flavor.
- Ensure the spinach is well-drained to prevent a soggy filling.
- Pizza Rustica can be served warm or at room temperature, making it ideal for gatherings.
- For easier slicing, let the pie rest for 10-15 minutes after baking.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 420
- Sugar: 2g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 180mg
Keywords: Pizza Rustica, Easter pie, Italian savory pie, meat and cheese pie, spinach ricotta pie