Description
Italian Easter Pie, also known as Pizza Rustica, is a savory, hearty pie filled with Italian sausage, cheeses, cured meats, and eggs encased in a tender, buttery crust. This traditional Italian dish is perfect for festive occasions and makes a satisfying meal served hot or cold.
Ingredients
Crust
- 4 cups unbleached all-purpose flour
- 1 teaspoon kosher salt
- 1 cup cold butter, cut into cubes (salted or unsalted; if unsalted add ¼ teaspoon salt)
- 3 large eggs, lightly beaten
- 6 tablespoons ice water
- 1 teaspoon olive oil
Meat and Spinach Filling
- 1 pound Italian sausage (bulk or casings removed, hot or mild)
- 3 cloves garlic, minced
- 3 cups baby spinach
Cheese and Meat Filling
- 8 large eggs, beaten
- 15-16 ounces whole milk ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- 4 ounces prosciutto, broiled for 2 minutes and broken apart
- 4 ounces pepperoni or salami, diced
- ½ teaspoon black pepper, freshly ground
- ½ teaspoon kosher salt
Egg Wash
- 1 large egg, beaten well
- 1 tablespoon water
Instructions
- Make the Crust: In a large bowl, whisk together the flour and salt. Sprinkle the cold butter chunks over the flour and cut into the mixture using a pastry cutter, two knives, or hands until pea-sized and some larger pieces form.
- Add Eggs and Chill: Add the lightly beaten eggs to the flour and butter mixture and carefully mix and knead in. Sprinkle 1 tablespoon iced water over the dough and mix until it comes together. Divide dough into two pieces (⅔ and ⅓), pat into discs, wrap in plastic wrap, and refrigerate for at least 1 hour or overnight.
- Cook Sausage and Spinach: In a large skillet over medium-high heat, heat olive oil and cook the sausage, breaking it apart, until no longer pink (about 5-6 minutes). Add minced garlic and baby spinach and stir until spinach wilts (1-2 minutes). Remove from heat and allow to cool completely.
- Prepare Filling: In a large bowl, beat 8 eggs until smooth. Stir in ricotta, mozzarella, and parmesan cheeses. Add prosciutto, pepperoni, and the cooled sausage-spinach mixture. Season with salt and freshly ground black pepper. Mix thoroughly.
- Preheat Oven and Prepare Pan: Preheat the oven to 375°F (190°C). Grease an 8-inch springform pan well with cooking spray. Alternatively, use a deep dish pie pan or a 10x7 baking dish.
- Roll Out Bottom Crust: Remove the larger dough disc from fridge and let sit for 5 minutes. On a lightly floured surface, roll it into a 16-inch circle. Transfer to the prepared pan, pressing dough into the sides and corners, leaving a slight overhang.
- Roll Out Top Crust and Assemble: Roll the smaller dough piece into a 12-inch circle and cover with a damp paper towel to prevent drying. Pour the filling into the bottom crust. Top with the smaller crust, trim overhang to 1 inch, then pinch both crusts together, tucking the edges inside the pan.
- Cut Vents and Egg Wash: Cut a few slits into the top crust to allow steam to escape. Beat the remaining large egg with 1 tablespoon water and brush generously over the crust.
- Bake: Bake in the preheated oven for 1 hour and 15 to 25 minutes, until the crust is golden brown on top. If the crust browns too quickly, cover loosely with foil for the remaining bake time.
- Cool and Serve: Allow the pie to cool in the pan for 15 minutes before removing the springform pan ring. Slice and serve warm or cold as desired.
Notes
- The dough can be made a day ahead and chilled for better flavor and easier handling.
- Use a mix of hot and mild Italian sausage according to your spice preference.
- Baking times may vary depending on oven; watch for a golden crust.
- Prosciutto should be briefly broiled and broken into pieces to enhance flavor and texture.
- This pie can be served hot, at room temperature, or cold, making it versatile for gatherings.
