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Italian Easter Pie (Pizza Rustica with Eggs-Pizza Chiena)

Italian Easter Pie, or pizza rustica, made with eggs and cured meats, is a typical Italian Easter creation. Made with pizza dough or bread dough, filled with beaten eggs, cheese, and cured Italian sausage and other cured meats, it’s a fabulous dish that will have everyone raving!

pizza rustica slices

Originally published on April 11, 2014. 

You’re going to love this Italian Easter pie recipe!

 

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If you were raised in an Italian household, you probably know about pizza rustica, or pizza chiena, as it is traditionally made and served during Easter.

Pizza rustica on map of Italy towel

What is Italian Easter Pie?

Italian 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.

pancetta and dry cured sausages

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.

Traditional Italian Easter Pie with Eggs (Pizza Rustica)

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).

Traditional Italian Easter pie with eggs recipe Pizza Rustica

Can I Freeze Italian 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 (as in rubbery).

If you’re going to make an Italian Easter pie, you should also make an Italian Easter cake

Easter cake with eggs and flowers

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.

making Easter pie

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).

Italian Easter pie

You may also enjoy these Italian treats: individual Italian Easter bread rings.
They make awesome Easter table decorations!

Italian Easter Bread with Eggs

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.

Italian Easter pie

Like more filling and less bread? 

Italian Easter pie

Just add more eggs, cheese, and cured meat. 

filling for Easter pie

Did you know you can make your own colomba di Pasqua (Easter dove bread)?

Colomba di Pasqua or 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).

dough in pie pan

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).

adding cured meat to beaten eggs

Next add the Parmigiano Reggiano (or Pecorino Romano). Please try to find the real and authentic products (I’ve linked to the real deal).

adding cheese

Lastly, add the chopped parsley.

adding parsley

Mix well.

filling for pizza rustica

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. 

cooking the filling for pizza rustica

Pour the mixture into the lined pie dish.

pouring filling into the pie

Ready for the top.

filling for Easter pie

Complete the Easter Pie and Get it Ready for the Oven.

Flatten the pizza dough for the top using only your hands.

dough for top of Easter pie

Wet the edge of the bottom pie dough with water.

wetting the edge of the dough

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.

Filled pizza rustica ready to bake

Cut off the extra dough with a sharp knife.

Traditional Italian Easter pie with eggs recipe Pizza Rustica

Pour some olive oil on top and brush it over the top.

brushing dough with oil

Make a slit in the center of the pie.

cutting a slit in the dough

Bake the Italian Easter Pie.

Bake on a lower shelf of the oven for about 30 minutes or until it is a deep, golden brown.

Traditional Italian Easter pie with eggs recipe Pizza Rustica

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.

pizza rustica slices

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.

Traditional Italian Easter Pie with Eggs (Pizza Rustica)

 

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Traditional Italian Easter Pie with Eggs (Pizza Rustica)

Traditional Italian Easter Pie with Eggs (Pizza Rustica)

Servings: 8 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
A typical, traditional Italian Easter recipe. Filled with eggs, cheese, and sausage, it makes a wonderful and filling meal.
4.9 from 28 votes

Ingredients

  • 1 recipe pizza dough Neapolitan style (see NOTES for recipe)
  • 9 eggs
  • 2 Tbsp water
  • 2 tsp sea salt
  • tsp black pepper to taste
  • 1 cup Italian sausages cured not fresh, or bacon or pancetta pieces
  • ¾ cup fresh cheese (optional)
  • ½ cup Parmigiano Reggiano grated
  • 2 Tbsp Italian parsley chopped, fresh
  • 1 Tbsp extra virgin olive oil as needed for pie dish and to brush on top of dough

Instructions

  • Preheat oven to 475º F (250º C)
  • 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

  • Use this pizza dough recipe.
  • The dough is easier to work with if you form two balls (two-thirds and one-third pieces), and let them rest for 10 minutes.

Nutrition

Serving: 1 slice | Calories: 283kcal | Carbohydrates: 94g | Protein: 17g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 244mg | Sodium: 1.044mg | Potassium: 172mg | Fiber: 6g | Sugar: 1g | Vitamin A: 508IU | Vitamin C: 2mg | Calcium: 166mg | Iron: 2mg

BUONA PASQUA!

LA Living…

fig on tree

the “lone fig” on my tree.

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4.93 from 28 votes (28 ratings without comment)

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48 Comments

  1. I know that coddled eggs wouldn’t work in this recipe, but … in my family, we made our Easter pie with cooked loose Italian sausage instead of cured meat. We had two kinds of crusts. One was yeast-raised, like this one. Another was a short crust, with just a hint of sweetness so that the pie had a sweet/savory contrast. And because my relatives called it Easter Calzone, I never knew how to find the recipe!

  2. Oh, my word!! I didn’t know Easter Pie existed! You mean I have been missing out on this all these years? It looks and sounds delicious, and I am going to try this this weekend! Also I would love to enter your contest for that gorgeous looking egg cooker! My favorite way to cook eggs is to make an omelet. A ham and cheese and salsa omelet is my favorite, but did you know you can take leftovers and use them for your omelet filling? Just almost anything works, but my favorite “leftover omelet” is using leftover enchiladas for the filling. Yummy! Just heat up one or two enchiladas and then put them into your freshly made omelet. Try it, you’ll like it!