Easter Italian Meat Pie, or “Pizza Rustica” as it is originally known, is more than just an annual holiday indulgence—it’s a beloved tradition. Its origins, rooted deep in Italian culture, can be traced back to celebrations that mark the end of Lent. Abstaining from meat during this period makes this hearty pie, packed with different meats and cheeses, a symbolic and savored reward. Making this delicacy is not just about satisfying hunger; it’s about honoring a rich cultural heritage and bringing a piece of Italy to your Easter table. It’s perfect for those who adore a touch of international flair on their holiday menus and cherish the rituals of food preparation as much as the feast itself.
Easter Italian Meat Pie can quite confidently take center stage at your Easter meal. It pairs delightfully with a simple arugula salad tossed in olive oil and lemon, or perhaps some marinated grilled vegetables for a lighter side. Don’t forget a crisp white wine or a light red to balance the richness of the pie.
Easter Italian Meat Pie
Servings: 8-10 servings
Ingredients
– 1 pound ricotta cheese
– 8 ounces mozzarella cheese, shredded
– 1 cup grated Parmesan cheese
– 10 ounces chopped, cooked ham
– 6 ounces cooked Italian sausage, crumbled
– 6 ounces pepperoni, chopped
– 4 large eggs, lightly beaten
– 1 tablespoon fresh parsley, chopped
– Salt and pepper to taste
– 2 refrigerated pie crusts (for 9-inch pie)
– 1 egg yolk, beaten with 1 tablespoon water (for egg wash)
Directions
