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.
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 10x7 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.
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.