Description
Pizza Rustica, also known as Easter pie or Italian meat pie, is a savory and hearty dish perfect for any time of year. This recipe features a flaky pie crust filled with a delicious mixture of Italian sausage, pepperoni, prosciutto, three cheeses, and a blend of herbs and spices.
Ingredients
Scale
Crust:
- 2 refrigerated pie crusts
Filling:
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 1/2 pound Italian sausage (casings removed)
- 1/4 pound sliced pepperoni (chopped)
- 1/2 cup diced prosciutto or ham
- 1 cup whole milk ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 4 large eggs (divided: 3 for filling, 1 for egg wash)
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup chopped fresh parsley
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare the crust: Roll out one pie crust and fit it into a 9-inch deep-dish pie pan.
- Sauté onions and garlic: In a skillet, sauté the onion in olive oil until soft. Add garlic and cook briefly.
- Cook the sausage: Add the sausage to the skillet and brown it, breaking it up. Drain excess fat and let it cool.
- Prepare the filling: In a bowl, mix ricotta, mozzarella, Parmesan, eggs, pepper, red pepper flakes, parsley, and all meats. Pour into crust.
- Assemble the pie: Top with the second crust, seal, and cut slits for steam.
- Bake: Brush with egg wash, bake for 50-60 minutes until golden.
- Serve: Let it rest before slicing and serve warm or at room temperature.
Notes
- You can customize the meats in the pie to your liking.
- This dish is a traditional Easter fare but can be enjoyed any time.
- Leftovers can be refrigerated for up to 4 days and taste great cold or reheated.
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 2g
- Sodium: 870mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 135mg
