Italian Pie

This Italian Pie is a classic and much loved recipe that is packed with of all the Italian flavors you love like mortadella, salami, mozzarella and pecorino romano.

A hearty pie that is a celebration of good food! Perfect for picnics, potluck and buffet dinners this hearty pie that is a celebration of good food!!

Why you’ll love this recipe

This Italian Pie is popular at Easter and goes by many different names – Pizza Rustica, Easter Pie, Pizza Ripiena, Pizza Gaina. Despite often being known as a pizza, it is actually nothing like a pizza but more like a cheese and egg pie. Be sure to try my delicious Calabrese Pizza if you are looking for pizza.

Traditionally this pie is prepared on Good Friday to be eaten on Easter Sunday or taken to a picnic on Easter Monday. Preparing this recipe in advance means that the flavor have a chance to develop and meld beautifully!

The ingredients in this recipe are quite rich but so tasty! The best part about this Italian pie is that ingredients can be varied according to your taste. Try different cheeses, salami, cooked sausage or vegetables.

Ricotta, which is the main cheese in the filling, is a great carrier of flavors and works perfectly in this pie. Other recipes with ricotta that you’ll love are baked ricotta, ricotta pie and sweet pastiera.

For complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page.

Ingredient notes

There are a few ingredients that are necessary for this Italian pie but much of the filling is adaptable to your taste and what you have. You’ll need the usual pie crust ingredients plus fresh ricotta and eggs then it’s your choice. In this pie I have used:-

• ham
• mortadella
• prosciutto
• salami
• mozzarella
• pecorino Romano

Variations

The cured meats and cheeses can be swapped.

• coppa instead of prosciutto
• cooked Italian sausage (sweet or spicy) instead of salami
• provolone or fontina cheese instead of mozzarella
• parmesan instead of pecorino romano
• add hard boiled eggs

Instructions

Firstly, the dough needs to be made and rested while the filling is prepared. Then the Italian pie can be assemble and baked. Keep in mind that this pie should cool after baking for about two hours before serving. Otherwise bake the day before and serve cold.

How to make the dough and filling

Preheat oven 350ºF/180ºC. Grease a 9in/22cm springform pan with butter or oil.

1. Mix the flour, salt and butter until mixture is sandy in appearance.
2. Add the eggs, one at a time, on low speed
3. Add a little bit of milk to help bring the dough together
4. Divide dough into two portion (one larger than the other), wrap in plastic and set aside to rest
5. Beat the ricotta until smooth then add all the egg except for one tablespoon
6. Add remaining ingredients and combine well

How to assemble this Italian pie

1. Roll out largest portion of pie dough on a floured surface and line a greased 9in/22cm springform pan. Trim pie dough level with the top of the pan.
2. Fill with ricotta mixture.
3. Roll out smaller portion of pie dough, cut out a 9in/22cm circle and fit over the filling.
4. Brush with reserved egg, fold over extra pie dough to seal the filling. Cut a slit or two in the top of the pie. Bake until golden brown.

Tips for success and FAQ’s

• For best results, don’t overwork the dough otherwise it will be tough. Mix until the dough just comes together.
• Use dry ricotta that comes in a basket. If you can’t find it, drain tub ricotta in a sieve overnight in the fridge. Be sure to have a bowl underneath to catch the liquid.
• Ask for the cured meats to be cut just under ½ inch/1cm thick. You’ll then be able to dice the meat easily at home.
• Don’t add any salt to the filling because all the ingredients are salty enough
• Allow the pie to cool at least 2 hours.
• If you can wait, make a day in advance for all the flavors to develop.

Serving suggestions

There are so many ways to serve this pie – either warm or cold! Delicious as an appetizer but just as good served with a salad as a main. Plus this Italian pie is perfectly portable which makes it ideal for a picnic or potluck dinners. Actually you’ll love this pie and so will everyone who is lucky enough to score a slice!!

More classic recipes you’ll love

Bagna Cauda
Italian Rice Balls
Marinated Eggplant
Sofficini
Pizza Calabrese

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Italian Pie Recipe

A tasty pie with a tender shortcrust pastry filled with of all the Italian flavors you love like mortadella, salami, mozzarella and pecorino romano.

5 from 12 votes

Print Pin Rate

Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 2 hours

Servings:10 servings

Author: Marcellina

Ingredients

Dough

• ▢ 3½ cups (450g) all purpose (plain) flour
• ▢ 8 oz (2 sticks/225g) unsalted butter chilled
• ▢ 1 teaspoon salt
• ▢ 3 eggs
• ▢ 2 tablespoons milk more or less

Filling

• ▢ 1 lb (450g) ricotta cheese
• ▢ 8 oz (226 grams) mozzarella (cheese) thick cut then diced
• ▢ 8 oz (226 grams) ham thick cut then diced (see notes)
• ▢ 4 oz (113 grams) mortadella thick cut then diced (see notes)
• ▢ 2 oz (56 grams) prosciutto thick cut then diced (see notes)
• ▢ 2 oz (56 grams) salami thick cut then diced (see notes)
• ▢ ½ cup grated pecorino romano
• ▢ 4 eggs

Cook ModePrevent your screen from going dark

Instructions

• Preheat oven 350ºF/180ºC. Grease a 9in/22cm springform pan with butter or oil.

Dough

• Place flour, salt and butter in the bowl of a stand mixer. Using the paddle and on the lowest speed, combine until a loose, sandy mixture is formed.
• With the mixer still on low speed, add eggs one at a time until the mixture starts to come together. You may need a tablespoon or so of milk to bring the dough together.
• Turn the dough onto a board ( no need to flour at this stage) and knead a little to form a ball. Divide the dough in two portions – ⅔ and ⅓ – and shape into discs. Wrap each in plastic wrap and refrigerate while you prepare the filling.

Filling

• Place the ricotta in a large bowl and beat with a wooden spoon until broken up and becoming smooth.
• Beat eggs in a small bowl. Reserve approximately 1 tablespoon. (You'll use this later to glaze the top of the pie.) Stir rest of the beaten eggs into ricotta.
• Add remaining ingredients to the ricotta mixture and stir well to combine. Set aside.

Assemble and bake the Italian pie

• On a lightly floured surface, roll out the larger portion of dough to at least a 16in/40cm circle and line the greased springform pan. Trim the dough to the top of the pan.
• Spoon the filling into the pastry and smooth the surface.
• Roll out the smaller portion of dough to at least 9in/22cm. Use the springform pan as a guide to cut a 9in/22cm circle. Fit the circle of dough over the ricotta filling.
• Brush pastry with reserved beaten egg then fold over extra pie dough to seal the filling. Brush with any leftover beaten egg. Cut a slit or two in the top of the pie. Bake until golden brown.
• Bake for 1 hour until golden brown.
• Cool for 2 hours before serving or refrigerating to be eaten later.

Notes

Tips for success

• For best results, don’t overwork the dough otherwise it will be tough. Mix until the dough just comes together.
• Use dry ricotta that comes in a basket. If you can’t find it, drain tub ricotta in a sieve overnight in the fridge. Be sure to have a bowl underneath to catch the liquid.
• Ask for the cured meats to be cut just under ½ inch/1cm thick. You’ll then be able to dice the meat easily at home.
• Don’t add any salt to the filling because all the ingredients are salty enough
• Allow the pie to cool at least 2 hours.
• If you can wait, make a day in advance for all the flavors to develop.

Nutrition

Calories: 664kcal | Carbohydrates: 36g | Protein: 30g | Fat: 44g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 240mg | Sodium: 1179mg | Potassium: 273mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1114IU | Calcium: 299mg | Iron: 3mg

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