Pizza rustica, traditional Italian Easter Pie made with eggs, is a typical Italian Easter creation. Made with pizza dough or bread dough, filled with beaten eggs, cheese, and cured Italian sausage or other cured meat, it’s a fabulous dish that everyone loves.
Originally published on April 11, 2014.
As an Amazon Associate I earn from qualifying purchases
If you were raised in an Italian household, you probably know about pizza rustica, as it is traditionally made and served during Easter.
What is Italian Easter Pie?
Easter pie is made with lots of eggs, cheese and cured meat and baked inside a pizza dough crust. My family’s area of Italy calls this traditional Italian Easter bread, “canescione”. It is also called “pizza chiena” in other areas, meaning filled pizza. Italians often call similar dishes by different names, depending on where they are located in Italy, like the many other names for frappe.
Now, most of you won’t have home cured Italian sausages on hand, I often don’t either, but my mother had made some, and this is how we decided to use them. Instead of using cured Italian sausage, you can use bacon or pancetta, which are both perfect in the egg mixture.
Can I Make Traditional Italian Easter Pie Ahead of Easter?
Absolutely, pizza rustica keeps really well for a few days, and is in fact often taken on a picnic the day after Easter, known as Pasquetta (little Easter).
Can I Freeze Easter Pie?
No, I wouldn’t advise freezing this pie as it is full of eggs and the texture just won’t be the same afterwards.
Easter Pie in Toronto.
A few years ago, we spent Easter with my family in Toronto, and my Zia Francesca made this Italian Easter pie. You can see the chunks of cheese in hers because it’s readily available to her.
My nonna made this with fresh cheese, so if you want to add it, use chunks of a soft, fresh cheese like queso fresco, unless you’re lucky enough to be able to buy fresh Italian cheese (or make it yourself).
You may also enjoy these Italian treats: individual Italian Easter bread rings.
They make awesome Easter table decorations!
This is what my aunt’s pizza rustica looked like after baking, so just know you can make it in any shape you like as long as the pan or tray isn’t too deep.
Like more filling and less bread?
Just add more eggs, cheese, and cured meat.
Did you know you can make your own colomba di Pasqua (Easter dove bread)?
Now back to the savory option; here is how my family makes this delicious filled traditional Italian Easter pie.
Pizza Rustica ~
Traditional Italian Easter Pie with Eggs
A family recipe by my Nonna Chiarina serves 8
FULL PRINTABLE RECIPE BELOW
Preheat oven to 475º F (250º C)
Flatten ⅔ of the dough for the bottom, and place in an oiled pie dish (let some overhang).
Make the Filling for the Easter Pie – Pizza Rustica.
Beat the eggs, water, salt, pepper, then add the sausage, bacon or pancetta. Also add the soft cheese, if you’re using it (I didn’t have it this time).
Next add the Parmigiano Reggiano (or Pecorino Romano). Please try to find the real and authentic products (I’ve linked to the real deal).
Lastly, add the chopped parsley.
Mix well.
Partially cook this mixture in a non-stick frying pan, you can actually cook it a little more than I did, as it makes it easier to work with.
Pour the mixture into the lined pie dish.
Ready for the top.
Complete the Easter Pie and Get it Ready for the Oven.
Flatten the pizza dough for the top using only your hands.
Wet the edge of the bottom pie dough with water.
Then place the lid on top, pressing slightly to seal. If you have someone nearby, get another pair of hands to help, so that the dough doesn’t fall into the egg mixture.
Cut off the extra dough with a sharp knife.
Pour some olive oil on top and brush it over the top.
Make a slit in the center of the pie.
Bake the Easter Pie.
Bake on a lower shelf of the oven for about 30 minutes or until it is a deep, golden brown.
Allow to cool slightly, or completely before cutting. I prefer mine warm, but it is still perfectly delicious when cold, too, making it perfect for serving when you have company and want to have things made ahead of time.
Feel free to add some hot pepper to the egg mixture if you like a little spiciness, and keep any leftover pizza rustica in the fridge.
Don’t miss another post! Sign up for my free subscription at the bottom of this post.
I promise not to sell or share your info, ever.
Traditional Italian Easter Pie with Eggs (Pizza Rustica)
A typical, traditional Italian Easter recipe. Filled with eggs, cheese, and sausage, it makes a wonderful and filling meal.
Ingredients
- pizza dough (see link in instructions below for the recipe)
- 9 eggs
- 2 Tbsp water
- 2 tsp Kosher or sea salt
- black pepper
- 1 cup (8 oz) cured Italian sausages (not fresh), bacon or pancetta pieces (measurement is not critical)
- ¾ cup (6 oz) fresh cheese (optional)
- 1/2 cup (1 oz) grated Parmigiano Reggiano
- 2 Tbsp fresh Italian parsley, chopped
- extra virgin olive oil for pie dish and to brush on top of dough
Instructions
- Preheat oven to 475º F (250º C)
- THIS IS THE PIZZA DOUGH RECIPE. Shape and flatten by hand ⅔ of the dough for the bottom, and place in an oiled pie dish (let some overhang). The dough is easier to work with if you form two balls and let them rest for 10 minutes.
- Beat the eggs, water, salt, pepper. Then add the sausage, bacon or pancetta, fresh cheese (if using), Parmigiano or Pecorino cheese, and parsley, Partially cook this mixture in a non-stick frying pan, you can actually cook it a bit more than I did, as it makes it easier to work with. Pour the mixture into the lined pie dish.
- Flatten out the pizza dough for the top. Wet the edge of the bottom pie dough with water, then place the lid on top, pressing slightly to seal. Try to get another pair of hands to help, so that the dough doesn't fall into the egg mixture.
- Cut off the extra dough with a sharp knife.
- Pour some olive oil on top and brush it over the top.
- Make a slit in the center of the pie and bake for about 30 minutes or until it is a deep, golden brown.
- Allow to cool slightly, or completely before cutting. I prefer mine warm, but it is still perfectly delicious when cold, too, making it perfect for serving when you have company and want to have things made ahead of time.
- The red you see in the slice is a bit of cayenne pepper from the sausages. Feel free to add some hot pepper to the egg mixture if you like a little spiciness.
Notes
The dough is easier to work with if you form two balls (⅔ and 1/3 pieces), and let them rest for 10 minutes.
Nutrition Information:
Yield: 8 Serving Size: 1 sliceAmount Per Serving:Calories: 382Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 224mgSodium: 344mgCarbohydrates: 23gFiber: 1gSugar: 3gProtein: 13g
Nutrition information is only estimated.
BUONA PASQUA!
LA Living…
the “lone fig” on my tree.
Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
[…] Pizza Rustica – Traditional Easter Pie with eggs […]
I had never heard about an Easter pie. Thanks to you, I now have a delicious-sounding recipe.
I hope you try it, Peggy! :)
OK. Going to make this this Easter. Haven’t for many years. However, what exactly is fresh italian cheese?
Also, my take on my Nanie’s name for this was “roukala” just saying. When I went looking for it decades ago I found it was called Pizza Rustica in ITALIAN REGIONAL COOKING by Ada Boni. Can’t wait to try yours. Thanks for all the great recipes.
Hi Gerrie, it’s cheese that hasn’t dried yet. Freshly made, so it’s still moist. Quite hard to find in the US, which is why I suggested queso fresco (which literally translates to fresh cheese). :)
Thank you, Miss Christina, for all your amazing input. I love seeing your posts and was especially thrilled to receive the recipe for Italian Easter Pie. This is something my sister-in-law used to help her in-laws make each year and then she would bring some to our Easter dinner to share with the rest of us. Truly a special memory and I’m grateful you shared it so I can pass it along in the family.
This looks delicious I’d like to make it but didn’t see the link for the pizza dough recipe. Is it the dough recipe for the No Knead Pizza Dough Recipe posted in “My Mother’s Favorite Pizza). Thank you!
[…] Click for recipe. […]
So I made this – oh dear! Disaster! Maybe my oven cooks too hot, but the top was completely burnt. However, we took the top crust off, and we are eating it like a quiche – and it is TOTALLY delicious! I didn’t have any red pepper flakes (too hot for us) but I loved the look of the little red bits in the pie, so I chopped a little bit of red bell pepper into the mix, and we just loved the results. I plan to make it again, at 375 next time, my dang oven! I used pancetta, which I love, and the whole thing was SO worth making! Thank you Christina!
Oh, I’m so sorry the top burned, Lee! Maybe also try putting it on a lower rack next time? So glad you improvised and still loved it enough to make it again! Lovely with pancetta! Thanks for the honest review!! ❤️
I’ve never had an Italian easter pie….it looks delicious! I’ll stop by next time you’re baking! ;-)
I think you’d love it!
What a fun idea for Easter!
It is! :)
Beautiful pie. I hoped to make one this year but a miserable cold has got me down and I haven’t had a chance to shop for the ingredients or the energy. Oh well … next year. :)
That’s the worst! I totally know how you feel! Agreed, put it off until you’re better and you don’t even have to wait until next year. This is good anytime! :) Feel better!
I haven’t heard of this but now I have, thanks to you. Christina, I adore all of your delicious Italian traditions!
[…] Traditional Italian Easter Pie with Eggs (Pizza Rustica)– by Christina’s Cucina […]
Christina. I enjoy your site so much. I am 1/2 Italian&1/2 Scottish. Born in Scotland. I was looking for recipe my dad calls shadone. Italian sausage, ricotta cheese,eggs mozzarella,parmesan/romano, provolone. Bake in a 9″ pie pan. So yummy, hot or cold. Keep up the good work.
A fellow Italian Scot!! Welcome, Janice! SO glad you found my page :) I’ve never heard of that, but it sounds like another version of this Easter pie. Hope you find it! Thanks so much!
I already have it. From my grandmother who was born in Italy in 1900.
Oh, I think I misread your comment, I though you said you were looking for it. :) That’s lovely!!
? Our family makes this at Easter also, but we make it in a jelly roll pan, because we can’t make enough of it! We do make it with regular sausage and we add ham and bacon!! We add asparagus tips to ours as well! We look forward to it every year! Happy Easter and Buona Pasqua!
What a great recipe. I don’t think I’ve ever seen this before, may have to make one at the weekend!
:)
Dear Christina, What a beautiful bread and I am sure wonderful memories that go with making this bread.
Have a very happy and blessed Easter. Catherine
Thank you so kindly, Catherine! A blessed and happy Easter to you, too!!
oooh Christina, this is such an amazing idea and one i’ve not seen before… love the idea of using a bread dough for a pie… like a chicago pizza pie? What a brilliant idea and it looks so tasty too x
I’m not sure what a Chicago Pizza Pie is like, but this recipe come straight from Italy…probably passed down for hundreds of years and for good reason: it’s FABULOUS! ;) Thanks for stopping by! CC
Gosh, this looks mighty impressive and very delicious! Happy Easter :-)
Thank you so much, Jo! Happy Easter to you, too!
Happy Easter to you, too! Thos looks really good, Christina! Sadly, we only have one big fig, too… ~ David
Thanks, David! Ah, but the next crop are coming soon! ;)
When I made this for Mark (with some slight variations to avoid the dreaded G), he said, “Ooh! Eggs and toast in one dish!” Looks fabulous!
I have heard that name.. but don’t know if I have even ever seen pizza rustica :) Look so good, especially that cut slice :)
It is VERY good! :) CC
Dear Christina, I finally got to see this wonderful recipe. I love this Italian pie! We have made this as well many times. I think every family has their own rendition of what they add etc. But it wouldn’t be Easter with out one. I love your photos and steps on how to create this yummy dish. I feel sad for the only fig on the tree. Now those I could eat a bowl full. Just beautiful, thank you for sharing! Blessings on your Palm Sunday weekend.BUONA PASQUA! Dottie :)
What do you put in yours, Dottie? Yes, I’m sure there are so many versions! Don’t worry, soon the tree will be filled with many figs, but the birds always eat them first! :( Buona Pasqua anche a te!
Good morning Christina, Yup, depending on the region you came from in Italy, the versions vary. I add in mine Ricotta, Prosciutto, Sopressata, and sliced mushrooms. Sometimes it even varies from family to family within the same region. My aunt puts in sausage without the casings and she uses Ricotta Salada, plus all the other ingredients, except no Sopressata. So many versions! But the main thing is that is it delicious!! Glad that the fig tree will get more figs, but you will have to get there first before the birds. (at least they love figs, they must be Italian birds, ha ha) Enjoy to you and yours…:)
Wow, that is a big variation! Yes, the tree always does this, the next crop will be a lot larger. Personally, to the dismay of my mother, I dislike figs, but I love fig jam!
Love this Christina. Egg pie for Easter sounds like a plan. Lovely photos too.
PS: It might be the only fig, but it’s a pretty one.
Thanks, Jennifer! There’s only one fig now, but soon there will be a “fig explosion”, but the birds will probably eat them all again :(
What a beautiful egg pie! I have never seen this before, but it is just so very lovely!
Thank you, Susan! It really is rather unique, and totally scrummy! :)
A very happy Easter to you and what a beautiful pie. It looks delicious, a really great Easter breakfast or brunch.
Happy Easter to you too, Suzanne! Yes, perfect for breakfast or brunch on Easter! Making another before then!