Buona Pasqua! Celebrating Easter with Italian Easter pie

In Italian traditions, Easter marks the end of Lent with indulgent dishes like the Italian Easter Pie, or pizza rustica. This savory pie, like a deep-dish quiche, combines cured meats and cheeses wrapped in a buttery crust — a true festive treat.

One of the joys of pizza rustica is its versatility. Traditionally made with prosciutto, mortadella and pancetta, you can create a more frugal version by swapping expensive deli meats for budget-friendly options like ham, salami, sausage and pepperoni.

This dish is a labor of love, but you can simplify it by omitting some extras. Start with a crust of flour, butter and egg, then fill it with ricotta, cured meats, spinach and cheese. As it bakes, the savory aromas will fill your kitchen.

This Easter, embrace Italian hospitality with a slice of pizza rustica — a dish that honors both family and food. Buona Pasqua a tutti!

Italian Easter Pie

Servings: 6 to 8

Ingredients

For the crust:

3 cups all-purpose flour

2 teaspoons kosher salt

1 teaspoon granulated sugar

12 tablespoons (1 1/2 sticks) cold butter, cubed

1 large egg

7 tablespoons ice water

For the filling:

1/2 pound (8 ounces) sweet Italian sausage, casings removed

1 (15-ounce) container whole-milk ricotta cheese

4 large eggs, divided

1/8 teaspoon freshly-ground black pepper

1/2 pound (8 ounces) low-moisture mozzarella cheese, cubed

1/2 pound (8 ounces) ham, diced

1/8 pound (2 ounces) pepperoni

1/8 pound (2 ounces) salami

1 cup (about 7 ounces) roasted red bell peppers

1 (16 ounce) bag frozen chopped spinach, thawed and squeezed dry

1 cup grated Parmesan and/or Romano cheese

Procedure

To make the crust: In a food processor fitted with the blade attachment, combine flour, salt and sugar. Add butter and pulse until it looks like coarse sand. Add the egg, pulsing and adding water, 1 tablespoon at a time, until a shaggy dough forms. Place the loose dough on a large piece of plastic wrap and bring the dough together — squish it! Divide the dough into two pieces: two-thirds for the bottom crust and one-third for the top crust. Wrap and refrigerate for a minimum of 30 minutes. You can make the crusts up to a day in advance.

To prepare the filling and assemble the pie: Preheat oven to 350 degrees. Roll out the dough for the bottom crust and fit into a 9-inch springform pan, then chill while you prepare the filling. Brown the Italian sausage in a large skillet over medium-high heat, breaking it into crumbles until fully cooked and browned, about 5 to 7 minutes. Set aside to cool.

Meanwhile, whisk ricotta, 3 eggs and black pepper in a large mixing bowl. Add mozzarella, ham, pepperoni and salami, stirring to combine. Place the ricotta mixture in the prepared bottom crust. Top the ricotta with the Italian sausage. Measure 1 cup of roasted red peppers, drain and pat dry with paper towels; layer over the sausage, top that with spinach and sprinkle the Parmesan evenly over the spinach.

Roll out the remaining dough, place over filling, seal and cut to vent. Brush with remaining beaten egg.

Bake until golden, about 1 hour. Let cool for 1 hour then remove the outer part of the springform pan. Now you can refrigerate and serve it cold or let it cool and serve at room temperature.