Torta Rustica Italian Easter Meat Cheese Pie

Last Updated on March 6, 2025 by Lisa Keys

Delicious Easter Torta Rustica

Torta rustica is a rich meat and cheese pie traditionally baked for Easter. There are as many versions of this recipe as there are Italian families. I like the addition of broccoli raab for its vibrant spring color as well as its contrast in texture and fresh flavor. This savory creamy ricotta rich pie is also known as pizza rustica (Pizza Ripiena). Whatever you want to call it commit to making it an Easter family tradition.

Commitment

Honor, Courage, Commitment. This is the Navy motto. Inspiring words and guiding principles. Imagine what the world would be like if we all valued these three traits in ourselves and in each other. If you follow this blog you've already read my views on honor and courage. Today is about commitment and how it helps keep our loved ones alive.

While sailors pledge to keep our country safe grievers can commit to keeping memories of the deceased safe and alive. A healthy way to do this is to continue treasured traditions. Don't be afraid. It is OK to rummage through old photos talking about your loved one and how much you enjoyed doing certain things with him or her. Really, it is OK. You are not alone in this pursuit.

Family Traditions

I have already shared one of my favorite rituals; hiding the pickle ornament in the Christmas tree. It's a time honored tradition in our home and one that my William loved. I have committed to hiding the pickle every Christmas and remembering the light in his eyes as he discovers it hidden in the tree.

Further, I will continue to bake a birthday cake to honor him on April 22nd. William loved a good birthday cake. Plus baking is so very therapeutic. It's a simple expression of love. So go ahead. Bake a birthday cake. Light a candle and make a wish. Cut the cake and with each sweet bite, remember how lucky to have had this person in your life.

Recently, my friend Rich wrote about the ritual of coloring Easter eggs with his daughter Meghan. Even though Meghan is gone, just a few short months, Rich found the courage and felt it important to continue the tradition of coloring eggs. He made beautiful eggs in honor of Meghan and his wife Eileen and nested them at their grave site. What a wonderful connection and expression of love.

What is torta rustica?

Commitment to keeping Italian family traditions alive extends into my kitchen especially when it comes to Easter dinner. Typically, the Italian feast includes ravioli or manicotti in addition to a baked ham or leg of lamb. My mom would also bake rice pies, a sweet bread that contained colored Easter eggs and my favorite...."pizza gain" or pizza giana. It's a calorie laden, pie dough wrapped, cheese-filled meat pie that goes back a long way in southern Italy. Every Italian household has their own family recipe of a delicious Easter torta rustica and theirs is the absolute best.

The following recipe is  a version from Cook's Country Magazine. I tweaked it here and there to suit my tastes. Feel free to use different deli meats like ham or salami and parmesan instead of pecorino. Make it your own like every Italian family does. I do recommend testing for doneness with an instant read thermometer. I had to bake it an additional 15 minutes to get a nice brown crust and internal temperature of 150F. 

Torta Rustica Italian Easter Meat Cheese Pie

adapted from Cook's Country Magazine

layers of Italian meats and cheeses in a buttery crust

5 from 1 vote

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Prep Time 1 hour hr

Cook Time 50 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Appetizer

Cuisine Italian

Servings 10 servings

Calories 627 kcal

Equipment

• 1 9-inch cake pan or springform pan

Ingredients

  

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Dough

• 3 large eggs
• 3 tablespoons cold water
• 3 cups (15 ounces) all-purpose flour
• 1 ¼ teaspoons salt
• 6 tablespoons unsalted butter cut into ½-inch pieces and chilled
• 6 tablespoons vegetable shortening cut into ½-inch pieces and chilled (I used lard)

Filling

• 1 tablespoon olive oil
• 12 ounces broccoli rabe trimmed and chopped (I used 1 bunch broccolini)
• 8 ounces hot or sweet Italian sausage casings removed (I used sweet)
• ¼ teaspoon salt
• 2 garlic cloves minced
• 1 pound (2 cups) whole-milk ricotta cheese(I used part skim)
• 4 ounces Pecorino Romano cheese grated (2 cups)
• 2 large eggs
• 1 teaspoon black pepper
• 8 ounces thinly sliced provolone cheese I used sharp
• 6 ounces thinly sliced hot capicola or genoa salami
• 1 large egg yolk beaten with 1 tablespoon water

Instructions

 

• FOR THE DOUGH: Whisk eggs and cold water together in bowl; set aside.
• Process flour and salt in the bowl of a food processor until combined, about 3 seconds. Scatter butter and shortening or lard over top and pulse until only pea-size pieces remain, about 10 pulses.
• Add egg mixture and pulse until dough ball forms, about 20 pulses.
• Turn out dough onto lightly floured counter and knead until smooth and elastic, about 20 turns.
• Divide pie dough into one 1-pound ball and one 10-ounce ball (roughly into two-thirds and one-third) and form each into 6-inch disk.
• Wrap disks tightly in plastic wrap and refrigerate for at least 1 hour or up to 24
• FOR THE FILLING: Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering.
• Add broccoli rabe, sausage, and salt and cook, breaking up sausage with spoon, until sausage is cooked through and broccoli rabe is tender, 5 to 7 minutes.
• Add garlic and cook until fragrant, about 30 seconds. Transfer to plate and let cool completely, about 15 minutes.
• Whisk ricotta, Pecorino, eggs, and pepper together in large bowl.
• Adjust oven rack to middle position and heat oven to 375 degrees.
• Grease 9-inch round cake pan or springform pan.
• Roll 1-pound disk of dough into 14-inch circle on well-floured counter. Loosely roll dough around rolling pin and gently unroll it onto prepared pan, letting excess dough hang over edge. Ease dough into pan by gently lifting and supporting edge of dough with your hand while pressing into pan bottom and sides with your other hand. Leave overhanging dough in place.
• Shingle half of provolone in bottom of dough-lined pan.
• Spread ricotta mixture over provolone. Scatter sausage mixture over ricotta mixture and press lightly into even layer to smooth the top.
• Shingle capicola over sausage mixture, followed by remaining provolone.
• Roll remaining disk of dough into 10-inch circle on well-floured counter.
• Brush overhanging edges of dough of bottom crust with egg wash.
• Loosely roll 10-inch circle around rolling pin and gently unroll it over filling. Trim overhanging top and bottom doughs to ½ inch beyond lip of pan and pinch firmly together.
• Fold overhanging dough inward so folded edge is flush with edge of pan. Crimp dough evenly around edge of pan with tines of fork.
• Brush top of the pie liberally with egg wash.
• Using sharp knife, cut eight 1-inch vents in top of dough in circular pattern.
• Bake until filling registers 150 degrees in center of the pie and crust is golden brown, 35-40 minutes.
• Transfer pie to wire rack and let cool for at least 4 hours or refrigerate for up to 2 days.
• Remove pie from pan, slice into wedges, and serve.

Nutrition

Serving: 1 sliceCalories: 627kcalCarbohydrates: 33gProtein: 30gFat: 42gSaturated Fat: 19gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 192mgSodium: 1.255mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 1.686IUVitamin C: 7mgCalcium: 479mgIron: 4mg

Keyword cheese, deli, Easter, holiday, Italian, lard, pie, torte

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