Also called Pizza Rustica and Pizza Chiena. Nothing says Italian Easter Holiday like a flaky pie crust filled with eggs meat and cheese. I look forward to this pie all year long.


5 cups flour
½ cup shortening
4 eggs beaten
¾ warm water
2 tsp fresh pepper

2 lbs riccota
6 eggs
½ cup parsley chopped
½ cup romano cheese grated
1 lb Prima Sala cheese cut into cubes
½ lb pepperoni cubed
½ lb ham cubed
½ lb sopressata cubed
½ lb dried sausage cubed


Preheat oven to 400 degrees

In a large bowl combine the flour and black pepper. Next add the shortening, blend into the flour with your hands until mixed evenly. Make a well in the flour mixture and add the beaten eggs and the water a little at a time while mixing everything together until you a have a soft dough. Kneed on a floured surface for about 5 minutes. Put into a bowl and allow to rest for half an hour. Cut 2/3 of the dough and roll out to fit your pan. The pan should be about 9×13 and 3 inches deep. Roll out the remaining dough for the top crust.

In a large mixing bowl add the riccota and add the eggs one at a time mixing well with the addition of each egg. After all the eggs have been added and the mixture is smooth add the grated romano, parsley and some fresh ground pepper. Now add all of your meats and mix well. Lastly add your Prima Sala and gently fold it into the mixture trying not to smash the cheese.

Butter your pan. Mold your large sheet of dough into the bottom and up the sides of your pan allowing the dough to come over the side a couple of inches. Now pour your mixture into the pan. Cover the top with the top crust dough, then take the edges of the bottom dough and fold it over pressing them together gently with a fork.

Bake at 400 for ½ hour then lower to 350 degrees about an hour longer. The pie should be puffed up and golden brown. Allow to cool for 3-4 hours.

Slice and Enjoy