Pizza Rustica Recipe

A round, golden-brown pizza rustica with a thick crust sits on a white cake stand next to a floral napkin and two small flowers.

Pizza Rustica Recipe

Pizza Rustica is a traditional Italian Easter pie made with a flaky double crust and a rich, egg-based filling of cheeses, cured meats, and spinach. This hearty, make-ahead dish is perfect for Easter brunch or holiday gatherings and can be served warm or at room temperature.

Prep Time45

Cook Time1

Total Time1 45

Servings: servings

Calories: 553kcal

Author: Stephanie Wilson

Ingredients

For the Pastry Crust:

3 ½ cups all-purpose flour
1 teaspoon salt
1 cup butter cold and cubed
2 tablespoons olive oil
2 large eggs beaten
4 tablespoons cold water or more as needed

For the Filling:

2 tablespoons olive oil
8 ounces Italian sausage casings removed
10 ounce frozen chopped spinach thawed and drained
1 (15-oz) container ricotta cheese
12 ounces low-moisture mozzarella cheese cubed
⅓ cup Pecorino Romano cheese grated (or Parmesan)
4 ounces prosciutto coarsely chopped
4 large egg yolks beaten
salt and pepper to taste
1 large egg beaten for brushing the top pastry before baking

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Instructions

Make the Pastry Crust

Combine flour, salt, butter, and olive oil in a large bowl or the bowl of a food processor. Pulse or cut the butter into the flour until it resembles coarse meal.
Make a well in the center of the flour-butter mixture and add the eggs. Mix or pulse with a food processor until combined. Add cold water and mix briefly until it forms a ball. If it seems dry, sprinkle in more water, 1 teaspoon at a time until it comes together.
Divide the dough in half with one portion a little larger than the other. The larger portion will be used for the bottom crust, and the smaller for the top. Wrap and chill for about 30 minutes.

For the Filling

While the dough is chilling, heat 1 tablespoon of oil in a large skillet over medium heat. Add sausage and saute until golden, breaking it into pieces as it cooks; about 5 minutes. Transfer to a small bowl to cool.
In a large bowl, add egg yolks and beat lightly. Then stir in the ricotta, mozzarella, and Parmesan cheese. Stir in cooled sausage, prosciutto. and thawed and squeeze spinach. Stir to combine.
Preheat the oven to 375 degrees F. Rub a 9-inch springform pan and grease.

Assembling the Rustica

Place dough on a lightly floured surface and roll the larger piece into a 17-inch round. Transfer the dough to the prepared springform pan and trim the overhand to 1 inch.
Spoon the filling into the dough-lined springform pan.
Roll out the remaining dough into a 12-inch round and place it over the filling. Pinch the edges to seal and then crimp to form a nice edge.
Brush the dough with the remaining beaten egg and bake until the crust is golden; about 1 hour.
Remove from the oven and let cool for 15 minutes before releasing the sides of the pan and transferring the pizza to a serving platter. Cut into wedges and serve.

Notes

Cheeses: Use a combination of cheeses like Ricotta, Mozzarella, Parmesan, Pecorino Romano, Provolone, or your favorite. Basket cheeses are also commonly used. These include mozzarella, Swiss cheese, ricotta, Greek feta, goat cheese, and even cream cheese.
Egg Wash: Combine 1 large egg with 1 teaspoon of water. Brush the top of the pastry before baking.
Storing: Allow the Easter pie to cool completely before wrapping it tightly in plastic wrap and chilling it for up to 5 days. Reheat gently to serve.
Freezing: Let the baked pie cool before tightly wrapping it in a double layer of plastic wrap and aluminum foil. If possible, store it in an airtight freezer container for up to a month. You can also freeze it in its pan. Thaw in the refrigerator overnight before reheating.

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