Italian Easter Pie {Pizza Rustica}
Italian Easter Pie, also known as Pizza Rustica or Torta Pasqualina, is a double-crusted savory pie that is traditionally served during Easter celebrations. This savory pie is made with a buttery and flaky crust that's filled with a delicious assortment of Italian cheeses, meats, and eggs.
Equipment
- 9 inch springform pan
Ingredients
Dough
- 4 cups all-purpose flour
- 1 teaspoon salt
- 8 oz unsalted butter cold and cut into cubes- 2 sticks
- 3 large eggs lightly beaten
- 6 tablespoon ice water
Filling
- 1 tablespoon olive oil
- 1 lb Italian sausage casings removed
- 3 cloves garlic finely minced
- 3 cups baby spinach
- 8 large eggs
- 16 oz whole milk ricotta
- 1 cup shredded mozzarella
- ½ cup Locatelli Romano cheese grated or parmesan cheese
- 4 oz Genoa salami chopped
- salt
- black pepper
Assembly
- 1 large Egg lightly beaten for egg wash
- 1 tablespoon water for egg wash
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Instructions
Dough
- Add the flour and salt to the bowl of a food processor, and pulse twice to mix together.
- Add the cold butter and pulse until the mixture has pea-sized pieces
- Add the eggs and pulse to combine.
- Add the cold water one tablespoon at a time and pulse until the dough comes together.
- Divide the dough into two pieces, one-third, and two-thirds sized piecesForm both pieces of dough into discs and wrap them in plastic wrap and refrigerate until well chilled. 1-2 hours.
Filling
- Add the olive oil to a large skillet over medium heat.
- Add the sausage meat and cook, breaking up the meat with a spoon or wire whisk. Continue to cook until all the meat has been browned (5 -6 minutes).
- Add the garlic and spinach and cook until spinach is wilted (2-3 minutes).
- Remove the pan from the heat and let the mixture cool.
- In a large bowl, combine the ricotta, eggs, shredded mozzarella, and Romano cheese. Mix until well blended.
- Add the cooled sausage mixture and chopped salami, and mix until well combined. Taste and season as needed with salt and black pepper.
- Place the mixture in the refrigerator until needed.
Dough and Assembly
- Preheat oven to 375°
- Grease a 9" springform pan.
- On a lightly floured surface, roll out the larger piece of dough into a 17" circle.
- Transfer the rolled dough to the prepared pan, letting the excess hang over the sides.
- On a lightly floured surface, roll out the smaller piece of dough into a 12" circle.
- Pour the filling into the prepared pan with the bottom crust.
- Place the smaller rolled crust on top of the filling.
- Trim the overhang to one inch, then pinch the crusts together and crimp to seal.
- Cut four slits in the top crust for the steam to escape.
- Whisk one egg with one tablespoon of water to make the egg wash. Then brush the top crust with the egg wash.
- Place the finished pie on the center rack of the preheated oven and bake for 75-80 minutes until golden brown.
- Let the pie cool on a wire rack for 15-20 minutes, then remove the springform ring.
- Serve slices of the pie with a tossed salad.
Nutrition
Calories: 976kcalCarbohydrates: 52gProtein: 39gFat: 67gSaturated Fat: 33gPolyunsaturated Fat: 6gMonounsaturated Fat: 24gTrans Fat: 1gCholesterol: 441mgSodium: 1357mgPotassium: 517mgFiber: 2gSugar: 1gVitamin A: 2541IUVitamin C: 5mgCalcium: 339mgIron: 6mg
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