PIZZA CHIENA – Savory Easter Pie Recipe

Here’s a classic Italian PIZZA CHIENA (Pizza Rustica / Easter Savory Pie) recipe—rich, celebratory, and traditionally served at Easter 🐣🇮🇹

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🥧 PIZZA CHIENA (Savory Easter Pie)

⏱ Time

• Prep: 45 minutes

• Resting: 30 minutes

• Bake: ~1 hour

• Serves: 8–10

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🧺 Ingredients

Dough

• 4 cups (500 g) all-purpose flour

• 4 large eggs

• ½ cup olive oil

• 1 tsp salt

• 1–3 tbsp cold water (as needed)

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Filling

• 6 large eggs

• 1½ cups whole-milk ricotta (well-drained)

• 1½ cups grated Pecorino Romano

• 1 cup grated Parmigiano Reggiano

Cured Meats (about 2½–3 cups total, diced):

• Soppressata

• Prosciutto

• Capicola

• Salami
  (Mix and match as you like)

Cheeses (about 2–2½ cups total, cubed):

• Fresh mozzarella (low-moisture preferred)

• Provolone

• Fontina or caciocavallo

• Freshly ground black pepper (generous)

• Optional: pinch of nutmeg or parsley

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👩‍🍳 Instructions

1. Make the Dough

1. On a clean surface, mound the flour and make a well.

2. Add eggs, olive oil, and salt into the center.

3. Gradually incorporate flour until a dough forms.

4. Knead 8–10 minutes until smooth and elastic.

5. Wrap and let rest 30 minutes at room temperature.

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2. Prepare the Filling

1. In a large bowl, whisk the 6 eggs.

2. Add ricotta, Pecorino, Parmigiano, and black pepper.

3. Fold in diced meats and cheeses.

4. Taste and adjust seasoning (it should be very savory).

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3. Assemble

1. Preheat oven to 375°F / 190°C.

2. Butter a 9–10 inch deep springform or cake pan.

3. Divide dough: ⅔ for bottom, ⅓ for top.

4. Roll bottom dough and line pan, letting it overhang.

5. Pour in filling and level.

6. Roll top dough, cover filling.

7. Seal edges by crimping or rolling together.

8. Cut 2–3 small slits on top.

9. Optional: brush with egg wash.

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4. Bake

• Bake 60–75 minutes, until:

  • Deep golden brown

  • Center is set

• If browning too fast, tent loosely with foil.

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5. Rest (Important!)

• Let cool at least 2 hours before slicing

• Best served room temperature or cold

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🧀 Tips & Variations

• Traditionally made Good Friday, eaten on Easter Sunday

• Tastes even better the next day

• You can:

  • Add hard-boiled eggs (quartered)

  • Use lard instead of olive oil for old-school flavor

  • Make mini versions for gifting

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If you’d like, I can also:

• Share a Neapolitan vs Abruzzese variation

• Convert this to metric only

• Help you scale for a crowd

• Or turn it into a lighter modern version