Authentic Pizza Rustica Recipe: Classic Italian Easter Pie

Pizza Rustica is a classic Italian Easter pie with a flaky, buttery pastry filled with eggs, ricotta, salami and cheese. This recipe produces a flavorful, impressive pie that’s perfect for special occasions.

Pizza Rustica (also called Pizza Chiena or Pizza Ripiena) is a rustic savory pie from southern Italy traditionally served at Easter. Versions vary by region—some use a pizza dough base while others prefer a shortcrust pastry—but the defining characteristic is an egg-rich filling that resembles a hearty quiche and usually includes cured meats and cheeses.

In this version we use a flaky, buttery pastry and a filling of eggs, creamy ricotta, diced salami and smoked Scamorza for a balanced, satisfying flavour.

Ingredients – what you need

The images above show the ingredients and a few helpful notes.

• Flour – In Italy this is often made with 00 flour, but all-purpose flour works well.
• Butter – Use very cold butter to create a flaky pastry. A food processor speeds the process and keeps the butter cold.
• Eggs – Use large eggs at room temperature.
• Ricotta – Whole-milk ricotta gives the best texture and flavour.
• Salami – Choose a mild, uns spicy salami and cut into 1/2-inch cubes. Salame Napoli is a good choice.
• Cheese – We use smoked Scamorza and grated Pecorino. If Scamorza isn’t available, substitute provolone, fontina or mozzarella.

To make the pastry, mix flour, salt, sugar and baking powder in a bowl. Add cubed cold butter and pulse in a food processor until the mixture looks like fine crumbs.

Return the mixture to a bowl, make a well and add 3 large beaten eggs. Stir until the dough begins to come together, then gently knead by hand until smooth—avoid overworking the dough.

Wrap the dough in plastic wrap and refrigerate for 1 hour.

Prepare the filling by cutting salami and Scamorza (or your chosen cheese) into ½-inch cubes. In a large bowl, whisk 8 eggs with the ricotta until mostly smooth. Add the diced salami, cubed Scamorza, grated Pecorino and a pinch of black pepper, then combine thoroughly.

Remove the chilled dough and divide it in two. Roll one half into a rough circle about 1/4 inch (3–4 mm) thick and line a greased 9–10 inch pie dish, tucking the edges in. Pour in the filling.

Roll out the second half of dough and place it over the pie. Press lightly so the top touches the filling and press the pastry up the sides to fully encase the filling.

Trim the edges and seal them with a fork. If the pastry edges won’t stick, moisten them lightly with water. Brush the top with a beaten egg and cut a small vent in the center to release steam.

Bake at 350°F (180°C) for about 1 hour, until the pastry is golden and the filling is set. Allow the pie to cool; Pizza Rustica is best served cold or slightly warm.

Recipe tips and FAQs

• Buying salami – Buy a whole salami or ask your deli to cut a larger piece so you can dice it into cubes.
• Flavour variations – Use any combination of cured meats and cheeses you enjoy: mortadella, cooked ham, prosciutto cotto, or different salamis work well. Cubes give a nice texture but sliced pieces can be used.
• Cheese – Smoked Scamorza adds a gentle smokiness; Fontina, Provolone or Mozzarella are good alternatives.
• Less is more – Stick to 1–2 meats and 1–2 cheeses (plus ricotta) to avoid an overly busy filling.
• No added salt – Cured meats and aged cheeses are salty, so avoid adding extra salt.
• Let it cool – Cool the pie before slicing for the best texture and neater slices.
• Serving suggestion – Pizza Rustica is traditionally served cold; pair it with a simple green salad for contrast.

If you try this Italian Easter pie, please leave a rating or comment to share how it turned out. Enjoy!