A traditional Italian Pizza Rustica is like a pastry, pie, and pizza all baked into one flavorful dish. Also known as pizzagaina or Easter pie, it’s stuffed with cheese, eggs, meats, and vegetables. It’s my favorite make ahead brunch dish for Easter morning.
Our reader Taylor said: ⭐️⭐️⭐️⭐️⭐️ “I absolutely cannot wait to make this for Easter! It looks amazing and I know my family will love it!”
Celebrating Easter with friends and family is probably one of my favorite days for cooking a big meal. I started making this traditional Italian Easter Pie several years ago since it’s easy to make in advance and feeds a lot of people.
If you’ve never had pizzagaina, as my boys like to call it, you’re in for a treat! It’s a thick rustic pizza with an easy dough made in the stand mixer. The filling uses eggs, meats, cheese, and vegetables – you can customize it as you please!
Every bite is flavorful, comforting, and vibrant with flavor. Plus it’s filling too. If you love making pizza, try my Chicago Deep Dish Pizza (not difficult), 10 Minute Pizza Dough, or this easy Stromboli.
What is Pizza Rustica?
A rustic, country style stuffed pizza. Honestly, it goes by many names, including Easter Pie and Pizza Gain or Pizza Gaina, Pizza Ripiena and Pizzagaina recipe literally translated to stuffed pizza. Kind of like these dreamy calzones.
In Neapolitan dialect it’s called Pizza Chiena, in Italian Pizza Piena which quite literally means – stuffed pizza or full pizza. No matter what you call this rustic pizza, think savory pie, filled with rich meats and cheeses wrapped well in an egg based pizza dough.
This savory Italian pie dates back hundreds of years to Napoli, southern Italy. Since then, Pizza Rustica has traditionally been enjoyed by Italians on Easter Sunday as an end of Lent celebration. Many families will make it on Good Friday and then eat it on Easter Saturday or Sunday.
Why You Will Love this Recipe
- Impressive to serve a crowd. Everyone will say “wow” when they see and taste this Easter pie. Little do they know, it’s not difficult to make.
- Great for breakfast, lunch, or dinner. While it’s traditionally served for Easter brunch, it’s delicious all year round with different seasonal veggies.
- Makes for the perfect leftovers. It not only freezes well, it reheats even better. It’s a meal prep recipe you can enjoy for several days.
Dough Ingredients:
- Unbleached all-purpose flour: The base flour for the dough.
- Kosher salt: Seasons the dough perfectly.
- Butter: You can use salted or unsalted, just be sure it’s very cold. This helps to make it light and flaky in texture.
- Large eggs: Binds the dough together.
- Ice water: Brings the ingredients together and responsible for the flaky texture.
Filling Ingredients:
- Italian Sausage: Hot or mild, this is the bones of the pizza dish
- Garlic & Spinach are added to the Italian sausage near the end, then everything is cooled
- Eggs: I use large eggs, Happy Eggs are my favorite! These are to help the cheese pie set.
- Ricotta Cheese: I used whole milk ricotta, which I recommend, not the time for watery! Traditionally the recipe uses Basket Cheese or farmer’s cheese, a soft, mild cheese found at Italian delis close to Easter.
- Parmesan & Mozzarella Cheese: Fresh shredded is best as it doesn’t contain fillers, also try Pecorino Romano cheese, grated provolone, or fontina.
- Prosciutto: Diced and crisped up in the oven quickly
- Pepperoni: diced, I used uncured. You can also use soppressata, salami, or ham.
Get the full recipe in the recipe card below.
Kathleen’s Tip: The crust may be made a day or two ahead of time, wrapped well and refrigerated. It may also be frozen, up to 3 months. Place in fridge overnight to thaw.
Recommended Equipment
- 8″ Springform Pan | this is smaller than you think, if you use larger like a 9-inch, just roll the dough out a bit thinner and larger to easily fit the pan.
- Rolling Pin and Dough Scraper | I have an antique rolling pin that I love, but I have wanted to try these rolling pins with measured guides on them.
How to Make Pizza Rustica
Step 1 | Make the Crust Dough
Combine the flour and salt with a whisk. Add in the cold chunks of butter and then cut in with a pastry cutter — if you don’t have a pastry cutter, use two knives or just your hands. This recipe doesn’t lend itself as much to using a food processor, but if yours is big enough, give it a try. Continue until the mixture appears crumbly, with coarse crumbs throughout.
Lightly beat the eggs and add them to the flour. Gently stir into the mixture and knead with your hands until it all comes together, sprinkling in a tablespoon of iced water at a time to help the dough form, it is important that it is cold water.
Split the dough into two pieces, one ⅔ and the other ⅓ of the dough. Flatten each into a disc, wrap with plastic wrap separately, and refrigerate for at least an hour or up to 2 days, may also be frozen.
Step 2 | Make the Italian Easter Pie Filling
Coat your skillet with a little olive oil and heat on medium-high. Add Italian sausage and break apart while cooking until browned. Throw in the garlic and spinach and stir. When the spinach wilts, remove from the heat and allow to cool, I put mine in a bowl and place in the fridge for about an hour.
Step 3 | Roll out the pizza dough crust
Take out the larger piece of dough and lay at room temperature for 5-15 minutes. Using a rolling pin, roll into a 16” circle on a floured surface.
Lay in the pan forming the bottom crust, pressing against the sides of the pan and allowing a portion to hang over the edges. I place my dough in the freezer while I prepare the ricotta pie ingredients.
Step 4 | Finish the filling and pour into pie
Beat the eggs in a large bowl and add all of the cheeses. Add the meats, cooled sausage and veggies, to the cheese mixture and mix everything together. Sprinkle in salt and pepper.
While your oven preheats to 375°F (190° C), prep your 8” springform pan (or any deep pie or baking dish) with a generous coating of cooking spray.
Roll the remaining dough disc into a smaller 12” circle. Cover with a damp paper towel while you pour the filling into the pan. Lay the smaller dough circle over top of the filling, again allowing some of the dough to hang over the sides.
Trim the excess dough using a sharp knife to 1” and pinch the two crusts together. Tuck the edges back into the pan.
Carefully cut a couple of slits into the top of the pie. Whisk together a beaten egg with a tablespoon of water for an egg wash and brush it over the top crust. Bake the Easter pie for 1 hour and 15-25 minutes, or until the top browns. If it browns too quickly, cover with a loose piece of aluminum foil.
When done, let sit on a wire rack for at least 15 minutes before removing from the pan and serving.
Expert Tips
- Be sure your butter is cold and you have ice water ready for the crust. This is the secret to a perfect, flaky crust every time.
- Use an 8-inch springform pan. This is how you get a tall and impressive pizza rustica. It’s the only pan that will hold the filling correctly.
- Cook any raw meats and veggies in a skillet before adding to the filling. Once they are cooked, you also need to cool the mixture completely or else you will scramble the eggs.
- Italian Easter pie can be served warm or room temperature. I even like it chilled the next day, similar to a quiche.
- If your dough becomes too warm after rolling, simply place it into the fridge for freezer for a couple of minutes to firm up. It will be much easier to work with.
Variations & Substitutions
- Meats: Salami or soppressata are two more great choices. Or try capicola or mortadella. Looking for ways to use leftover ham and leftover turkey? This is a great place for them! But any cured meat or Italian meats will work.
- Cheeses: Go full Mediterranean and throw in feta or goat cheese for extra tang and flavor, try provolone and for sure try traditional Basket cheese, if you can find it!
- Vegetables: This is where you can really change things up. Red bell peppers, mushrooms, onions, asparagus, swiss chard, broccoli…you get the idea!
- Make it vegetarian: You don’t need to use meat at all! Use “meaty” veggies like mushrooms to give real substance to the dish.
What to Serve with Italian Easter Pie
- Mock Eggs Benedict and Biscuits and Gravy Casserole for breakfast
- Sweet Maple Apple Pecan Salad and Creamy Roasted Garlic Mashed Potatoes on the side
- Ever popular Cheesy Funeral Potatoes, along with my no Jiffy Corn Pudding and you cannot forget the Creamy Potatoes Au Gratin.
- And do not forget the ham! My Coca-Cola Ham recipe is easy and delish!
- For dessert, we love these Italian Pizzelle cookies, or this Lemon Ricotta Cake, as well as a few more of our favorites below.
Using Up Extra Pie Dough
Have some extra pie dough? Growing up we begged my mom to make too much pie dough, she would then roll out the extra dough, spread it with butter, sprinkle with cinnamon and sugar and bake into a surprise additional pastry treat! Give it a try! Bake at 375 for 15-20 minutes until golden and crispy.
Storage
Cool completely before refrigerating. Refrigerate up to 7 days well wrapped in plastic wrap.
Freeze Rustica pizza after cooling completely, wrap well in plastic wrap and then in aluminum foil. It will freeze for 2 months. I like to cut it into individual servings and wrap those, so it’s quicker to thaw and reheat.
The best way to reheat from the fridge, is place the pie in 375°F (191°C) oven for about 15 minutes until warmed through. From frozen, thaw in the fridge overnight, then reheat for 15-25 minutes.
FAQs
Hot, right out of the oven! Of course, that’s the preference — what’s better than melty cheese and warm veggies?
However, I also love eating leftover Easter pie right out of the fridge, making it great for Easter Monday leftovers.
Traditionally, this “Easter pie” is served on Easter Sunday, but certainly may be enjoyed on Easter Saturday. It’s also generally served during brunch or as an appetizer.
That being said, its ingredients make it a certified all-day dish, perfect for Easter dinner! It can be a filling, meaty quiche for breakfast, lunch, or dinner.
Just pop it right back into the oven at 375°F (191°C). Give it 10 to 20 minutes, or until it’s warmed through the center.
Best Desserts to serve with Pizza Rustica
- Pizzelles (Italian Waffle Cookies)
- Pignoli Cookies
- Tiramisu or try this Tiramisu Cheesecake
- Lemon Ricotta Cake
I hope you loved this Pizza Rustica recipe — if you did, would you share your creation on Instagram, Facebook and Pinterest? And be sure to comment below!
Like this recipe?
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Ingredients
Pizza Dough Crust
- 4 cups unbleached all-purpose flour
- 1 teaspoon kosher salt
- 1 cup butter cold, cut into cubes (salted or unsalted, if using unsalted add ¼ teaspoon salt)
- 3 large eggs lightly beaten
- 6 tablespoons ice water Add water and ice cubes to bowl, use tablespoon to sprinkle on dough
Pizza Rustica Filling
- 1 teaspoon olive oil
- 1 pound Italian Sausage bulk or casings removed, hot or mild
- 3 cloves garlic minced
- 3 cups baby spinach
Prepare and cool above mixture before starting on the egg mixture
- 8 large eggs beaten
- 15 – 16 ounce Ricotta Cheese Whole milk
- 1 cup mozzarella cheese shredded
- ½ cup parmesan cheese grated
- 4 ounces prosciutto broil, 2 minutes, break apart
- 4 ounces pepperoni or salami, diced
- ½ teaspoon black pepper fresh ground
- ½ teaspoon kosher salt
Egg wash
- 1 large egg beaten well
- 1 tablespoon water
Instructions
Make the Crust (day ahead or at least one hour of chilling)
- In a large bowl, whisk together flour and salt. Sprinkle the cold butter chunks over the flour and then cut the butter into the dough with a pastry cutter, or two knives or use your hands to combine until pea-sized pieces and some larger pieces form.
- Add lightly beaten eggs to the flour and butter mixture, carefully mix and knead into the mixture, sprinkle 1 tablespoon iced water over the dough and mix until it comes together. Split the dough into a ⅔ chunk and a ⅓ chunk and pat into a disc. Wrap discs in plastic wrap, refrigerate for at least an hour before rolling out.3 large eggs, 6 tablespoons ice water
Make the Meat Filling (allow an hour to cool)
- In a large skillet heat over medium-high heat, pour in oil and rub oil in and around pan. Add sausage, break apart and cook until no longer pink, about 5-6 minutes.1 teaspoon olive oil, 1 pound Italian Sausage
- Add garlic and spinach and stir around for about 1-2 minutes until spinach is wilted. Remove from heat and cool completely.3 cloves garlic, 3 cups baby spinach
Make the Filling
- In a large bowl, beat eggs until smooth, then add ricotta, mozzarella and Parmesan cheese. Stir in prosciutto, pepperoni and cooled sausage mixture then season with salt and pepper.8 large eggs, 15 – 16 ounce Ricotta Cheese, 1 cup mozzarella cheese, ½ cup parmesan cheese, 4 ounces prosciutto, 4 ounces pepperoni, ½ teaspoon black pepper, ½ teaspoon kosher salt
- Preheat the oven to 375°F (190° C) and grease an 8” springform pan well with cooking spray. If you don’t have an 8” spring form pan, you can use a deep dish pie place or even a 10×7 baking dish.
- Bring the larger piece of dough out of the fridge and let sit for 5 minutes. On a lightly floured surface, roll the dough into a 16” circle, then transfer to prepared pan. Pressing the dough up the sides and into the corners allowing a little to overhang the sides.
- Roll out the smaller piece of dough into a 12” circle, cover with damp paper towel. Pour filling into the bottom curst, then top with the smaller crust, trim the overhang to 1 inch and then pinch the crusts together. Tucking inside the pan.
- Cut a few slits into the pie crust to allow the steam to escape. Then beat an egg in a small bowl adding a little water, then brush over the crust . Bake until golden brown on top, for an hour and 15-25 minutes. If crust is browning too quickly, place a piece of foil loosely over the top.1 large egg, 1 tablespoon water
- Allow the egg pie to cool for 15 minutes, then remove from the springform pan slice and serve. Delicious served hot or cold.
Notes
- Meats: Salami or soppressata are two more great choices. Looking for ways to use leftover ham and leftover turkey? This is a great place for them!
- Cheeses: Go full Mediterranean and throw in feta or goat cheese for extra tang and flavor, try provolone and for sure try Basket cheese, if you can find it!
- Vegetables: This is where you can really change things up. Red bell peppers, mushrooms, onions, asparagus, broccoli…you get the idea!
- Cool completely before refrigerating. Refrigerate up to 7 days well wrapped in plastic wrap.
- Freeze Rustica pizza after cooling completely, wrap well in plastic wrap and then in aluminum foil.
- Reheating: From the fridge, place in 375 degree oven for about 15 minutes until warmed through. From frozen, thaw in fridge overnight, then reheat for 15-25 minutes.
Nutrition
Jess
This is stuffed with all the right things!!
Absolutely!!
Mirlene
This sounds really delicious. I’ve never tried easter pie before. I’m sure my kids would love anything that’s pizza related.
It’s a crowd pleaser for sure!
Jacqueline
That looks amazing I seriously have to try it.
I hope you love it!!
Tayler Ross
I absolutely cannot wait to make this for Easter! It looks amazing and I know my family will love it!
YAY! I hope you love it!