Dessertscoleycooks
Pizza Rustica Recipe (Easter Pie)
This savory Italian Easter Pie combines a buttery pie crust filled with a cheesy filling of Italian meats and eggs – a traditional recipe with an impressive presentation that's not difficult to make.
👥 10 Servings⏱️ Prep & Cook: 2h 20m⏳ Prep: 20 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- pot
- mixing bowl
- pan
- oven
- knife
📝 Preparation Steps
1
For the Crust
2
In a large bowl, whisk together the flour and salt.
Kosher salt1 teaspoonticks unsalted butter (cold, cut into small cubes)2 ssalt1 teaspoon
3
Sprinkle in the cubes of butter and knead with your hands and fingers until pea sized pieces form.
4
Add the eggs and combine, then 1 tablespoon of cold water at a time until the dough comes together. Shape into a ball.
eggs (+ 1 set aside for an egg wash)3eggs (beaten)8
5
Cut ⅓ of the dough from the ball, flatten both pieces into discs, wrap with plastic wrap and place in the fridge for ⏱️ 1 hour.
6
For the Filling
7
In a pot of boiling water with a pinch of salt, add the spinach and blanch for ⏱️ 30 seconds. Remove with a slotted spoon, transfer to a bowl, and run under cold water.
Kosher salt1 teaspoonticks unsalted butter (cold, cut into small cubes)2 ssalt1 teaspoonfresh spinach (1 (10 ounce) package)10 ounces
8
Squeeze out all of the water and place into a large mixing bowl.
9
To the same mixing bowl, add the eggs, salami, sopressata, prosciutto cotto (or ham), mozzarella, ricotta, parmesan cheese, salt, and pepper.
eggs (+ 1 set aside for an egg wash)3eggs (beaten)8salami (cut into ½ inch cubes)5 ouncessopressata (cut into ½ inch cubes)5 ouncesparmesan cheese (freshly grated)1 cupKosher salt1 teaspoonticks unsalted butter (cold, cut into small cubes)2 ssalt1 teaspoon
10
Assembly
11
Preheat the oven to 375°F degrees. Spray your 9” spring form pan with cooking spray and set aside.
12
While the oven is preheating, roll out the larger piece of dough on a flat surface that is approximately 14-16” round and about ⅛” thick.
13
Next, roll out the smaller piece of dough to roughly 10-12” wide and ⅛” thick.
14
Transfer the larger piece of dough into the spring form pan, making sure the dough goes up the sides of the pan and hangs over the edges.
15
Pour the filling into the crust, then place the smaller crust on top, folding the bottom crust over the top crust, crimping the edges together and cutting off any excess dough with a knife or scissors. Make sure to cut slits on the top of the crust to allow steam to escape.
16
Make an egg wash by combining 1 egg with 1 tablespoon of water and brush the crust with the egg wash.
17
Bake in the oven for ⏱️ 1 hour or until the internal temperature reaches 165°F degrees (it will continue to rise in temp).
18
Remove from the oven and let cool slightly on a wire rack before removing the spring form pan. Slice and enjoy!
Nutrition Facts
calories
727 kcal
fat Content
49 g
serving Size
1 serving
fiber Content
2 g
sugar Content
1 g
sodium Content
1705 mg
protein Content
34 g
trans Fat Content
1 g
cholesterol Content
306 mg
carbohydrate Content
37 g
saturated Fat Content
26 g
unsaturated Fat Content
20 g
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