This is one of Italy’s most beloved and popular Easter traditions – Pizza Chiena Rustica, also known as Italian Easter Pie. This rich, savory recipe originates from Naples and is a true celebration of abundance, perfect for gathering around the table with family and friends.
Pizza Rustica is a deep-dish shortcrust pastry shell filled with a delicious mixture of cured meats, ricotta cheese, parmesan cheese, and eggs, all wrapped in a tender flaky crust.
Recipe Ingredients
- Flour
- Butter
- Parmigiano
- Eggs
- Salt
- Ricotta Cheese
- Salami – I used Milano salami
- Pancetta
- Cooked ham
- Provolone cheese – I used a sweet provolone (dolce) you could also use a smoked cheese
- Pecorino Romano
- Pepper – black pepper
Substitutions and Variations for the savory pie
For the Italian meats, instead of cooked ham you could use Prosciutto, or even a different type of salami such as Genoa salami or Napoli, or even cubed pepperoni or sausage. For the cheese you could substitute with mozzarella, fontina or gruyere. If you prefer you can leave out the Pecorino and use more Parmigiano.
What is authentic Parmigiano?
Parmigiano Reggiano cheese is authentic or DOP (Denominazione di Origine Protetta which means Protected Designation of Origin), and Parmesan cheese is just an imitation of Parmigiano Reggiano. Reggiano is always made in Italy, while Parmesan can be made anywhere, there are no restrictions on using the name Parmesan. And don’t forget a less expensive but also a DOP choice is Parmigiano Grana Padano.
How to make the Italian Easter Pie
The dough can be made one of three ways, by hand, in a food processor or stand mixer. In the bowl of a food processor (or larger mixing bowl or stand mixer) add the flour and butter, start to mix add the salt, the parmesan and the eggs mix to combine.
Move the mixture to a flat surface and knead gently to form a compact dough. Wrap the dough in plastic wrap and refrigerate.
While the dough is chilling make the filling, in a large bowl, beat the eggs, add the ricotta and whisk to combine until creamy.
Add the parmigiano, pecorino and pepper stir to combine. Stir in the cubed cheese and meat. Cover and let sit.
Remove the dough from the fridge and divide in two, one a bit bigger than the other. Roll on a lightly floured surface or between two pieces of parchment paper, first roll the bigger piece into a circle.
Fit it into the prepared cake pan. Prick the dough with a fork, spread the ricotta mixture evenly on top.
Roll out the second piece and place on top of the filling, gently pushing down to cover the filling and leaving a small edge around. Cut any excess dough overlapping.
Fold the edges down over the top and seal with wet fingers. Prick the top of the dough, brush the top of the pie with milk.
Bake in a preheated oven until golden brown. Move a wire rack to cool completely.
The Neapolitan pizza chiena has many variations. From different fillings to even the dough. In fact, for some, the Easter pie is with a shortcrust pastry base, such as this one and for others there is a leavened dough similar to that of the tortano and the Casatiello.
The Italian pie is traditionally served on Holy Saturday or Easter Sunday, this hearty pie is usually made a day ahead of being served. It’s actually even better after resting for a day or two as the flavors meld together. Slice it up for brunch, pack it for a picnic, or serve it alongside a fresh spring salad for the ultimate Easter feast.
How to store the Rustic Italian Easter Pie
Any leftover pie can be stored in the fridge covered well or in an airtight container for approximately 3-4 days. I like to reheat ours in the oven but most Italians eat it cold or room temperature. It can also be frozen in a freezer safe container. A good idea is to freeze it by the slice. It will keep for up to 3 months in the freezer. Thaw in the fridge and reheat if desired in the oven or microwave.
if this rustic Italian pie has intrigued you, then you cannot miss taking a look at these classic easter recipes –
Whether you’re carrying on a family tradition or discovering a new one, baking a Pizza Rustica is a beautiful way to welcome the season—and share a little Italian warmth with everyone at your table. Buona Pasqua!
FOR THE DOUGH
- 2⅓ cups all purpose flour
- ½ cup butter (softened)
- 1-2 pinches salt (if using unsalted butter then add ¼ teaspoon)
- 1½ tablespoons parmigiano (freshly grated)
- 2 large eggs (room temperature)
FOR THE RICOTTA FILLING
- 1 cup ricotta cheese (drain for 30-60 minutes)
- 3 large eggs (room temperature)
- 5 tablespoons freshly grated parmigiano
- 2 tablespoons pecorino Romano
- 2 dashes black pepper
- ¾ cup salami (cubed or cut into squares)
- ⅓-½ cup pancetta (cubed)
- ¾ cup cooked ham (cubed)
- 1 cup provolone cheese (cubed)
FOR THE DOUGH
-
The dough can be made three ways, by hand, in a food processor or stand mixer (I used a food processor).
-
In the bowl of a food processor (or larger mixing bowl or stand mixer) add the flour and butter, start to mix add the salt, the parmesan and the eggs mix to combine, move the mixture to a flat surface and knead gently to form a compact dough. Wrap the dough in plastic wrap and refrigerate.
-
While the dough is chilling make the filling, in a large bowl, beat the eggs, add the ricotta and whisk to combine until creamy. Add the parmigiano, pecorino and pepper stir to combine. Stir in the cubed cheese and meat. Cover and let sit until the dough chilling time has passed.
-
Pre-heat oven to 350F/180C. Grease and flour or spray an 8 or 9 inch 20/23cm springform cake pan. If you use a regular cake pan then line it with parchment paper.
-
Remove the dough from the fridge and divide in two, one a bit bigger than the other. Roll on a lightly floured surface or between two pieces of parchment paper, first roll the bigger piece into a circle and fit into the prepared cake pan.
-
Prick the dough with a fork, spread the ricotta mixture evenly on top. Roll out the second piece and place on top of the filling, gently pushing down to cover the filling and leaving a small edge around. Cut any excess dough overlapping, fold the edges down and seal with wet fingers.
-
Prick the top of the dough, brush the top of the pie with milk and bake in a preheated oven for approximately 35-40 minutes or until golden brown. Move a wire rack to cool completely. Remove from the pan, slice and serve, either warm or room temperature. Enjoy!
Any leftover pie can be stored in the fridge covered well or in an airtight container for approximately 3-4 days. I like to reheat ours in the oven but most Italians eat it cold or room temperature. It can also be frozen in a freezer safe container. A good idea is to freeze it by the slice. It will keep for up to 3 months in the freezer. Thaw in the fridge and reheat if desired in the oven or microwave.
Calories: 505kcal | Carbohydrates: 30g | Protein: 22g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 198mg | Sodium: 787mg | Potassium: 228mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 843IU | Vitamin C: 2mg | Calcium: 273mg | Iron: 3mg | Phosphorus: 328mg
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