Pizza Rustica Easter Pie

Make crust. In a bowl combine flour and salt. Dice butter into 1/2-inch dice. Cut butter into the flour salt mixture with a pastry cutter, fork or food processor until it resembles a course meal.

Next add 1/2 cup of water to the mixture, mixing until a shaggy dough forms.

Knead the dough turning it into itself and fold until it becomes 1 cohesive ball of dough. Divide the dough into two discs. When dividing the dough use 2/3 of the pie crust dough for the bottom and 1/3 for the top. Wrap the dough and chill for 30 minutes.

In a large skillet, cook the sausage until no longer pink and juices run clear. Add garlic and spinach to the skillet with the sausage, cooking until spinach wilts. Set aside and allow to cool.

Add 8 shelled eggs to a bowl, beating until combined. Next add in ricotta cheese, mozzarella cheese and parmesan cheese stirring until combined.

Stir in salami and ham.

Next add in cooked, cooled sausage, stirring until combined.

Grease a 9-inch springform pan. Roll out the bottom crust to 17 inches using the larger dough disk. Place the dough in the springform pan with the edges hanging over the sides.

Pour the filling into the prepared pie crust.

Roll out the top pie crust. Cut out a circle to fit the top.

Fold the hanging edges of the bottom crust over the circle. Flute and cut slits in the pie for steam to escape. Brush with egg wash. Egg wash is one beaten egg, a tablespoon of water and a pinch of salt.

Bake for 45 minutes or until crust is golden. Allow to cool for 15-20 minutes before serving.

Slice and serve.

Enjoy! Thank you for visiting!