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Recipes โ€บ Holidays โ€บ Easter
8 Comments

Easter Pizza Rustica

Kathleen

by Kathleen Pope Feb 24, 2025

Jump to Recipe

Traditional Pizza Rustica Easter Pie, whole pie sitting on tray with server pulling a slice out.
How to Make Pizza Rustica Italian Easter Pie pin with slice of pizza pie on plate with fresh basil.
Easter Pie, Pizza Rustica pin with top image of Easter pie with hand pulled wedge out and bottom image of wedge of pizza rustica.
Pin for Traditional Italian Easter Pie, Pizza Rustica, slice on plate with whole pie in background.

A traditional Italian Pizza Rustica is like a pastry, pie, and pizza all baked into one flaky, flavorful, tender dish. And it’s amazing! Stuffed with cheese, eggs, meats, and vegetables. A traditional Italian Easter pie.

This savory Italian pie popped up in Napoli hundreds of years ago. 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.

Italian Pizza Rustica Easter Pie Recipe with slice on place with fresh basil.
This post may contain affiliate links. Read my disclosure & privacy policy.

Love all things pizza? Then please try my Chicago Deep Dish Pizza (not difficult), 10 Minute Pizza Dough, this easy Stromboli and my rich and robust Pizza Sauce.

I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!

  • What is Pizza Rustica?
  • What's in an Easter Pizza Rustica?
  • Check out my favorite holiday recipes for Easter Brunch:
  • Why you will love this Recipe for Pizza Rustica
  • Pizzagaina ingredients
    • Pie Crust Recipe (may be made a day or two ahead of time)
  • Fresh Tips
    • Rustica Filling Ingredients
      • Optional Additions
  • How to Make Pizza Rustica
    • Step 1 | Make the Crust Dough
    • Step 2 | Make the Rustica Filling 
    • Step 3 | Roll out the pizza dough crust
    • Step 4 | Finish the filling and pour into pie
  • Pizza Rustica Recipe variations & substitutions
    • Healthy Twist
  • How to use any extra pie dough
  • Pro Tips
  • Recommended Equipment
  • Frequently Asked Questions
  • Storage tips
  • Looking for more Italian recipes? Try these!
  • Best Desserts to serve with Pizza Rustica
  • What to Serve with this Pizzagaina Recipe
  • More Easter Recipes
  • Recipe for Pizza Rustica
    • Pizza Dough Crust
    • Pizza Rustica Filling
    • Prepare and cool above mixture before starting on the egg mixture
    • Egg wash
    • Make the Crust (day ahead or at least one hour of chilling)
    • Make the Meat Filling (allow an hour to cool)
    • Make the Filling
      • Storage

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. Kitchenaid stand mixer.

What’s in an Easter Pizza Rustica?

Well, a whole bunch of whatever you want! I use a hand-picked selection of Mediterranean cheeses, meats, and veggies.

But, you can completely customize your Rustica pizza with any veggies and meats that you like, I provide lots of ideas in the variations section below. Bottom line, this is like a double crusted, meaty, cheesy quiche that will serve a crowd and keep them full.

Pizza Rustica Italian Easter Pie whole pie with fresh basil on top.

Check out my favorite holiday recipes for Easter Brunch:

  • 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!

Why you will love this Recipe for Pizza Rustica

  • Filled to the brim with delicious Italian meats and cheeses
  • Totally customizable – let your creativity shine!
  • Great for breakfast, lunch, or dinner
  • Freezes well and reheats even better – great leftover potential!

Pizzagaina ingredients

The full recipe, tips and measurements are in the printable recipe card at the end of the post.

Labeled ingredients for Italian Pizza Pie dough.

Pie Crust Recipe (may be made a day or two ahead of time)

  • All-Purpose Flour | I used organic unbleached all-purpose flour
  • Butter | Use real butter, really cold. I cut mine into cubes, then pop in the freezer while prepping the rest of the ingredients.
  • Eggs | Eggs are what makes this pizza dough crust sturdy enough to hold the filling

Fresh Tips

  • 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.

Rustica Filling Ingredients

Pizza rustica labeled 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!
  • Ricotta Cheese | I used whole milk ricotta, which I recommend, not the time for watery!
  • Parmesan & Mozzarella Cheese | Fresh shredded is best as it doesn’t contain fillers, also try Pecorino Romano cheese
  • Prosciutto | Diced and crisped up in the oven quickly
  • Pepperoni | diced, I used uncured

Optional Additions

Replace any of the meats above one for one with salami, soppressata, ham or any other meat you’d like to add. I also love adding provolone cheese when I have it!

And if you can find it, authentic pizza rustica recipe includes Basket cheese. Typically found at Italian Deli’s near Easter, the soft cheese is very mild in flavor and gets its name as it is made and formed inside of a plastic basket.

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.

Stir together flour and salt.
Stir together flour and salt
Add cold pieces of butter and mix in until crumbs form.
Cut in butter until medium crumbs
Add beaten eggs to flour and butter mixture.
Add beaten eggs
Add ice water to dough, knead until it comes together.
Sprinkle on ice water until it comes together

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.

Dough split into two pieces, one larger than the other.
Split dough into ⅔ piece and ⅓ pieces
Pizza Rustica dough in discs wrapped in plastic wrap.
Shape into discs, wrap and refrigerate

Step 2 | Make the Rustica 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.

Browning Italian sausage in skillet.
Brown Italian Sausage
Stirring in garlic and stirring until fragrant.
Stir in garlic until fragrant
Adding fresh baby spinach to hot sausage mixture.
Add spinach stirring until wilted, cool!

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.

Rolling out pizza crust dough for springform pan on marble.
Roll out larger piece of dough to 16 inches
Rolled up pie crust dough on rolling pin and 8" springform pan on side.
Roll onto rolling pin then onto pan
Pressing the pizza rustica dough crust into the pan, with a little overhang.
Press into pan, up the sides leaving a little overhang.

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, and mix everything together. Sprinkle in salt and pepper.

Stirring in ricotta cheese to eggs.
Stir ricotta into beaten eggs
Adding cheeses to egg mixture.
Add mozzarella, parmesan and other cheeses if desired
Chopping pepperoni and prosciutto and adding to meat mixture.
Chop meats into bite sized pieces
Adding cooled meats to egg and cheese mixture for Ricotta pie.
Add all cooled meats to egg mixture

While your oven preheats to 375 degrees, 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.

Pizza rustica filling pouring inside crust with top crust rolled back.
Pour filling into crust and place top crust on top
Top piece of dough laid on top and pinched to meat bottom crust.
Pinch together two crusts, trimming as needed

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.

Cutting slits into crust to allow steam escape.
Brushing crust with egg wash.
Brush with egg wash
Pizza Rustica, ready for oven.
Ready to bake

When done, let sit on a wire rack for at least 15 minutes before removing from the pan and serving.

Pizza Rustica Recipe variations & substitutions

  • 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 traditional 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!

Healthy Twist

My healthy twist on this recipe, is using organic fresh cream butter, organic flour, organic eggs, uncured meats and all-natural and organic cheeses.

How to use any 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.

Spreading butter onto rolled out leftover pie dough.
Roll out dough, spread with butter
sprinkling sugar on top of buttered leftover pastry pie dough.
Sprinkle a tablespoon of sugar on top
Pie dough rolled out and sprinkled with cinnamon sugar on baking sheet.
Sprinkle with cinnamon
Leftover pie dough cinnamon sugar pastry on a plate ready to eat.
Bake until golden and crispy

Pro Tips

  • If you plan on freezing and reheating, freeze in portions, then reheat what you need!
  • This could easily be a vegetarian recipe — you don’t need to use meat at all! Use “meaty” veggies like mushrooms to give real substance to the dish.
  • It’s very important to use cold dough for the pie crust. It’s the secret to getting a super flaky crust that really takes the dish to another level!
Baked Pizza Rustica on wooden tray.

Recommended Equipment

  • 8″ Springform Pan | this is smaller than you think, if you use larger, 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.

Frequently Asked Questions

Is pizza rustica served hot or cold?

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 to eat leftover Easter pie right out of the fridge, making it great for Easter Monday leftovers.

When should you eat pizza rustica?

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.

What is the best way to reheat pizza rustica?

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.

Square image of whole Pizza Rustica Easter Pie on a wooden tray garnished with fresh basil.

Storage tips

Cool completely before refrigerating. Refrigerate up to 7 days well wrapped in plastic wrap.

Freezing | Freeze Rustica pizza after cooling completely, wrap well in plastic wrap and then in aluminum foil.

Reheating | From the fridge, place in 375°F (191°C) oven for about 15 minutes until warmed through. From frozen, thaw in fridge overnight, then reheat for 15-25 minutes.

Hand pulling slice of pizza rustica out of the whole pie on pie server.

Looking for more Italian recipes? Try these!

  • Giant Cheese Stuffed Shells Recipe
  • Authentic Italian Spaghetti Sauce Recipe (Gluten-Free)
  • Best Homemade Italian Marinara Sauce Recipe
  • Chicago-Style Deep-Dish Pizza Recipe
  • Easy Homemade Authentic Italian Stromboli Recipe

Best Desserts to serve with Pizza Rustica

Because Easter is the perfect time to serve a sweet treat. We love these Italian Pizzelle cookies, or this Lemon Ricotta Cake, as well as a few more of our favorites below.

Pizzelles being dusted with powdered sugar.

Best Italian Pizzelle Cookies Recipe (Vanilla Waffle Cookie)

Start a new tradition this year and make these unique and favorite Pizzelle cookies! These vanilla butter waffle cookies will be perfect on your Christmas cookie tray this year.

Italian Pizzelle Cookies are thin, crisp, waffle-like cookies with holiday flavor and lightly dusted with powdered sugar. They make great gifts too!

Read more
Lemon Ricotta Cake Recipe with image of cake on platter with slice removed, topped with powdered sugar and lemon rind.

Best Easy Italian Lemon Ricotta Cake Recipe

Indulge in the exquisite flavors of our Italian Lemon Ricotta Cake. Savor the perfect blend of Italian cheesecake goodness in every bite. The essence of Italy is in this delightful ricotta cake.

Easily adapt to be gluten-free and low-carb!

Read more
A platter of decorated cookies is garnished with flowers and lemons.

Best Easy Lemon Shortbread Cookies Recipe

Lemon Shortbread Cookies are quick, easy, and melt-in-your-mouth cookie! Shortbread are the best cookies; the bright lemon flavor is a great addition to any Christmas cookie tray, Easter dessert table, or anytime!

Try my famous Scottish Shortbread cookies, these Lemon sandwich cookies, marbled sugar cookies and these pan-banging sugar cookies!

Read more
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Classic Italian Tiramisu Recipe

Traditional Tiramisu is an Italian dessert recipe with layers of mascarpone custard, whipped cream, layered between rum and espresso soaked ladyfingers.

Read more

What to Serve with this Pizzagaina Recipe

While Pizza Rustica is a meal all by itself, it would be delicious served with this Italian Chopped Salad or this easy Romaine Wedge Salad. And make the meal extra special with this delicious French 75 cocktail or this non-alcoholic Paloma Sprizter.

French 75 cocktail in champagne glasses garnished with a lemon twist.

Easy Elderflower French 75 Cocktail with St Germain

If you have never tried a French 75 Cocktail, you are in for a treat! This easy cocktail is a delightfully sparkling floral champagne cocktail with only four ingredients. And St. Germain elderflower liqueur adds sweet flavor and floral notes.

Read more
Wedge salads made with romaine hearts on platter with all the toppings.

Best Steakhouse Wedge Salad Recipe (with Romaine)

Healthier Romaine wedge salad is topped with creamy blue cheese dressing, bacon bits, blue cheese crumbles, cherry tomatoes, red onion, and candied pecans; the best Steakhouse wedge salad.

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Best Easy Italian Chopped Salad Recipe

Loaded Italian chopped salad with fresh veggies, salami, provolone, kalamata olives, and homemade Italian vinaigrette. A light and delicious meal that will make you love salads!

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Skinny Grapefruit Paloma Spritzer Mocktail

This skinny non-alcoholic sparkling grapefruit mocktail surprises you with a bright citrus flavor, using fresh grapefruit juice, fresh lime juice, topped with ginger beer. A Paloma mocktail that is bubbly, crisp, and oh-so-refreshing!

Read more

More Easter Recipes

  • Browse through my entire Easter Recipe index
  • Southern-Style Green Beans, Roasted Brussels Sprouts with Honey Balsamic Glaze, Glazed Tarragon Carrots (Instant Pot or Stove Top), Air Fryer Asparagus Recipe
  • Italian Braised Short Ribs are a great make-ahead, fancy feeling dinner
  • The Best Key Lime Pie most popular!
  • Chocolate Chocolate Chip Bundtlets and Bundt Cake & Best White Chocolate Raspberry Bundt Cake
  • Serve this with my Italian Sausage and Peppers

How to Make Pizza Rustica Italian Easter Pie pin with slice of pizza pie on plate with fresh basil.

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?

Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!

Recipe Card
Square image of whole Pizza Rustica Easter Pie on a wooden tray garnished with fresh basil.

Recipe for Pizza Rustica

5 from 4 readers
Author: Kathleen Pope
Prep Time: 30 minutes minutes
Cook Time: 1 hour hour 15 minutes minutes
Dough Chilling Time: 1 hour hour
Servings: 12 servings
Print Pin SaveSaved!
A traditional Italian Pizza Rustica is like a pastry, pie, and pizza all baked into one flaky, flavorful, tender dish. And it’s amazing! Stuffed with cheese, eggs, meats, and vegetables. A traditional Italian Easter pie.

Equipment

  • 8 inch springform pan
  • J.K. Adams Patisserie Maple Wood Rolling Pin, 12-inches by 2-ยพ-inches

Ingredients 
US Customary – Metric

Pizza Dough Crust

  • 4 cups unbleached all-purpose flour
  • 1 teaspoon kosher salt
  • 1 cup butter cold, cut into cubes (salted or unsalted)
  • 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
  • ยฝ teaspoon black pepper fresh ground
  • ยฝ teaspoon kosher salt

Egg wash

  • 1 large egg beaten well
  • 1 tablespoon water
Get Recipe Ingredients

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.

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.
  • Add garlic and spinach and stir around for about 1-2 minutes until spinach is wilted. Remove from heat and cool completely.

Make the Filling

  • In a large bowl, beat eggs until smooth, then add ricotta, mozzarella, provolone, Parmesan cheese. Stir in all meat and cooled sausage mixture then season with salt and pepper.
  • Preheat the oven to 375 degrees 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.
  • Allow the egg pie to cool for 15 minutes, then remove from the springform pan slice and serve. Delicious served hot or cold.
Last step! Leave a RatingRate this recipe here. This helps other readers and helps support this website.

Notes

Variations & Substitutions
  • 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!
Storage
  • Cool completely before refrigerating. Refrigerate up to 7 days well wrapped in plastic wrap.
  • Freezing | 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

Serving: 1serving | Calories: 689kcal | Carbohydrates: 35g | Protein: 27g | Fat: 49g | Saturated Fat: 23g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 299mg | Sodium: 1134mg | Potassium: 353mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1704IU | Vitamin C: 3mg | Calcium: 227mg | Iron: 4mg
Square image of whole Pizza Rustica Easter Pie on a wooden tray garnished with fresh basil.
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Recipe Innovator | Food Photographer | Food Writer

Hi, Iโ€™m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen.

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  1. Jess

    Thu, Apr 14, 2022 at 7:54 pm

    5 stars
    This is stuffed with all the right things!!

    Reply
    • KathleenKathleen Pope

      Fri, Apr 15, 2022 at 12:04 pm

      Absolutely!!

      Reply
  2. Mirlene

    Thu, Apr 14, 2022 at 5:50 pm

    5 stars
    This sounds really delicious. I’ve never tried easter pie before. I’m sure my kids would love anything that’s pizza related.

    Reply
    • KathleenKathleen Pope

      Fri, Apr 15, 2022 at 12:04 pm

      It’s a crowd pleaser for sure!

      Reply
  3. Jacqueline

    Thu, Apr 14, 2022 at 5:30 pm

    5 stars
    That looks amazing I seriously have to try it.

    Reply
    • KathleenKathleen Pope

      Fri, Apr 15, 2022 at 12:05 pm

      I hope you love it!!

      Reply
  4. Tayler Ross

    Thu, Apr 14, 2022 at 4:44 pm

    5 stars
    I absolutely cannot wait to make this for Easter! It looks amazing and I know my family will love it!

    Reply
    • KathleenKathleen Pope

      Fri, Apr 15, 2022 at 12:05 pm

      YAY! I hope you love it!

      Reply

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Kathleen Pope

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Hey there! I'm Kathleen Pope, a proud wife, mom of two awesome college boys, and recipe nerd. Welcome to my world of easy recipes with a healthy twist! Join thousands who trust The Fresh Cooky as their go-to recipe source. Let's cook up some magic!

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