Sure! Here’s a classic Italian Easter Pie recipe, also known as Pizza Rustica or Torta Pasqualina. It’s a savory pie traditionally made with a rich crust and a filling of ricotta, meats, and cheese — perfect for Easter celebrations.
Italian Easter Pie (Pizza Rustica)
Ingredients:
For the crust:
3 cups all-purpose flour
1 tsp salt
1 cup (2 sticks) unsalted butter, cold and cut into cubes
2 large eggs
2–4 tbsp cold water (as needed)
For the filling:
2 lbs ricotta cheese (drained if watery)
4 large eggs
½ cup grated Parmesan or Pecorino Romano
1½ cups shredded mozzarella
½ tsp black pepper
¼ tsp salt (adjust to taste)
1 cup diced ham
½ cup sliced salami or pepperoni
½ cup cooked crumbled sausage (optional)
2 tbsp chopped fresh parsley (optional)
For the top:
1 egg (for egg wash)
Instructions:
1. Make the crust:
In a large bowl, whisk together the flour and salt.
Cut in the cold butter using a pastry cutter or your hands until the mixture is crumbly.
Add eggs and mix; gradually add cold water, one tablespoon at a time, until dough comes together.
Divide the dough into 2 discs (one slightly larger for the base), wrap in plastic wrap, and chill for at least 30 minutes.
2. Make the filling:
In a large bowl, combine ricotta, eggs, Parmesan, mozzarella, pepper, and salt.
Stir in ham, salami, sausage, and parsley until well mixed.
3. Assemble the pie:
Preheat the oven to 375°F (190°C).
Roll out the larger dough disc and line a deep 9-inch pie dish or springform pan.
Pour the filling in and smooth the top.
Roll out the second dough disc and place over the top. Trim and crimp the edges.
Cut a few slits in the top to vent. Brush with beaten egg.
4. Bake:
Bake for 60–75 minutes, or until the crust is golden and filling is set.
Let cool for at least 30 minutes before slicing. Can be served warm or at room temperature.
