Easter Meat Pie, or Pizza Rustica, is a flavorful Italian pot pie with a delicious egg, meat and ricotta filling wrapped in a flaky crust.
This classic Italian meat pie is like a Quiche Lorraine on steroids! The hearty meaty, cheesy eggy filling wrapped in a flaky crust is perfect for brunch, especially during Easter!
Sabrina’s Easter Meat Pie Recipe
This cheesy egg and meat pie dates back to the 1700s and is still a part of many family traditions to this day. Inside the buttery pie crust, you’ll find a delicious, creamy mixture of ricotta cheese, bacon, salami, mozzarella cheese, and eggs. Even if this pie recipe hasn’t been a part of your Easter traditions in the past, you can always try it this year! It makes a stunning main dish at a brunch or luncheon with some salad greens to lighten up the rich filling and buttery crust.
Ingredients
Pie Crust:
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 1 cup unsalted butter , frozen and diced
- 1/2 cup ice water
Meat Pie Filling:
- 32 ounces whole milk ricotta cheese
- 6 large eggs
- 16 ounces diced ham
- 8 ounces salami , chopped into quarters
- 8 ounces bacon , cooked and chopped
- 2 cups mozzarella cheese , shredded
- 1/4 teaspoon ground nutmeg
To finish:
- 1 large egg
- 1 tablespoon water
Instructions
Pie Crust:
- Add the flour, salt, and butter to a food processor and pulse, adding the water in a thin stream through the chute one tablespoon at a time until the dough begins tiny crumbles (don't let it become a ball).
- Empty it into a sheet of plastic wrap and press it quickly into a ball (you don't want the heat of your hands to melt the butter) and refrigerate for 4 hours before rolling it out to use.
- Wrap the dough into two disks, one being 2/3 of the whole amount, one being ⅓ of the whole amount.
- Roll out the 2/3 quantity pie crust ¼ inch thick on a floured surface and add to a springform pan, going up the sides of the pan then refrigerate.
Meat Pie Filling:
- Preheat oven to 350 degrees.
- In a large bowl mix the ricotta, eggs, ham, salami, bacon, mozzarella cheese and nutmeg.
- Add the filling to the pie crust.
- Roll out the remaining pie crust, lay over the top of the filling and using a fork, press the crusts together around the edge.
- Beat egg and water, brush the top of the pie then cut two 2 inch slits in the middle of the top.
- Bake for 70-80 minutes until golden brown, then remove from the oven and let cool for 30 minutes before slicing.
- Note: If the crust starts to brown too early, tent with foil gently.
Nutrition
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