Easter Pie
A hearty Italian Easter pie, also known as pizza rustica, layers various meats and cheeses for a satisfying main course.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat the oven to 350 F.
-
Pulse flour, salt, and butter in a food processor until crumbly, then add an egg and slowly add water to form a shaggy dough; divide into two disks, wrap, and refrigerate.
-
Cook Italian sausage in a large skillet until browned and cooked through, then cool.
-
Whisk ricotta, mozzarella, 3 eggs, salt, and pepper in a bowl, then stir in cubed salami.
-
Roll one dough disk into a 16-inch circle and carefully place it into an 8-inch springform pan, leaving an inch of overhang.
-
Layer prosciutto slices into the bottom of the crust, then spread the ricotta mixture evenly over them.
-
Top the ricotta mixture with the cooked Italian sausage, red bell peppers, spinach, and Parmesan cheese.
-
Roll the second dough disk into a 12-inch circle, place it over the pie, and crimp the crusts together to seal.
-
Beat the remaining egg, cut four slits into the top crust, and brush the top with the egg wash.
-
Bake on a baking sheet for approximately 1 hour and 20 minutes, or until golden brown and the internal temperature reaches 150 F.
-
Cool the pie for at least three hours before cutting.