Despite its name, Pizza Rustica is an Italian Easter pie that does not resemble pizza. It’s more like a quiche than anything else, but it’s filled with more cheese and meat. Eggs, cheese, meats, and spinach are all added to the enriched pie crust on Good Friday to mark the end of Lent. The filling can be made up of any kind of cured meat or even cooked vegetables. Additionally, it makes an excellent starter for Easter brunch.
To make our basic pie crust strong enough to hold the filling together, we added eggs. Additionally, this makes it flakier and richer. Bonus: It rolls out beautifully and is simple to use. Simply removing the sides of a springform pan makes it much simpler to slice and serve. Because it’s a tall dish, you’ll need a deep pan.
It’s called pizza rustica. So, does that mean it’s a rustic?
No and yes. First, the dish’s history. It is said that pizza rustica was first served in the Italian countryside around Naples in the 17th century. In that sense, it is a dish that is “rustic.” However, Team Delish would not describe it as rustic; rather, we believe it to be somewhat opulent.
Can I make it ahead?
We do not recommend putting it together and storing it in the refrigerator; Cooking it first is much better. The cooked and cooled pizza rustica can be stored for up to a month in the freezer or refrigerator when tightly wrapped in plastic. It’s best to freeze or put it in the fridge. Bake as directed in the recipe after it has been frozen and chilled for 24 hours.
Have you tried this recipe before? If so, GREAT! Give it a rating below and tell us what you think.
Ingredients:
FOR THE CRUST
4 c. all-purpose flour
1 tsp. kosher salt
1 c. (2 sticks) butter, cold and cut into cubes
3 large eggs, beaten
6 tbsp. ice water
FOR THE FILLING
1 tbsp. extra-virgin olive oil
1 lb. Italian sausage, casings removed
3 cloves garlic, minced
3 c. baby spinach
8 large eggs
1 (16-oz.) container ricotta
1 c. shredded mozzarella
1/2 c. freshly grated Parmesan
4 oz. salami, chopped
Kosher salt
Freshly ground black pepper
Egg wash, for brushing
Directions
Step 1
Make dough: In a large bowl, whisk together flour and salt. Add butter and cut into flour with a pastry cutter or your hands until pea-size and some slightly larger pieces form. Add eggs and knead with your hands to combine, then add cold water 1 tablespoon at a time until dough comes together. Cut off ⅓ of the dough. Form both pieces of dough into discs and wrap in plastic wrap. Refrigerate until well chilled, at least 1 hour.
Step 2
Meanwhile make filling: In a large skillet over medium heat, heat oil. Add sausage and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Add garlic and spinach and cook until spinach is wilted, 2 minutes more. Remove from heat and let cool. In a large bowl, combine eggs, ricotta, mozzarella, Parmesan, salami, and cooled sausage mixture. Season with salt and pepper.
Step 3
Preheat oven to 375° and grease an 8″ springform pan with cooking spray. On a lightly floured surface, roll out the larger piece of dough into a 16″ circle. Transfer to prepared pan, guiding dough upward and letting excess hang over the sides. Roll smaller piece of dough into a 12″ circle. Pour filling over bottom crust, then top with smaller crust. Trim overhang to 1″ then pinch crusts together and crimp.
Step 4
Cut slits in pie crust for steam to escape. Brush top with egg wash and bake until golden, 1 hour and 15 minutes. Let cool 15 minutes, then remove springform ring to serve.
Nutrition (per serving): 773 calories, 30 g protein, 42 g carbohydrates, 2 g fiber, 1 g sugar, 53 g fat, 26 g saturated fat, 1165 mg sodium
With a homemade spring wreath, celebrate Easter at your front door. It can be made in an afternoon because it is so simple to make.
Every spring, we decorate our homes in pretty pastels and bright floral patterns to welcome the warmer weather. This year, our springtime Easter decorations will include a cheery Easter bunny wreath. When it comes time to prepare this year’s at-home Easter dinner, it will make your home feel holiday-ready and is simple to put together.
We’ll show you how to make your own bunny wreath mold (a brilliant idea!). from two wreaths made of grapevine. Add some of your favorite artificial spring flowers and fill in the gaps with dried or fake greenery after you have assembled it. Your wreath will last for years if you use fake flowers, which are typically inexpensive at local craft stores. When the holiday is over, you won’t want to take down this adorable grapevine bunny wreath.
What You’ll Need
Equipment / Tools
1 Scissors
Materials
1 Large grapevine wreath
1 Heart-shape grapevine wreath
1 Florists wire
1 Assorted faux flowers
1 Assorted faux greenery
Instructions
1. Create Bunny Shape
To make the Easter bunny wreath form, you’ll need two wreaths: one round grapevine wreath and one slightly smaller heart-shaped grapevine wreath. Lay the heart-shape wreath on top of the round wreath so they overlap, then use florists wire to tightly wrap the wreaths together to make a bunny wreath form.
2. Wrap wire
To securely attach the wreath forms together, thread green florists wire through the branches of the round wreath and around the sides of the heart form. You’ll also want to use the wire to create a small loop at the top of the circular grapevine form that can be used to hang the finished wreath.
3. Tuck Flowers into Wreath
Trim the flowers’ stems to a few inches in length with scissors or a wire cutter. We used dried seeded eucalyptus, ranunculus, billy balls, white pom-poms, and artificial garden roses (you can also use faux!) for our wreath of an Easter bunny. Start tucking stems into the main round wreath, starting with the largest flowers, and secure each stem with florist’s wire. For additional support, you can also secure the stems using a hot glue gun. The round wreath will remain covered in flowers and greenery until it is completely covered.
When it comes to Easter dinner, a roasted rack of lamb is the ideal showpiece. It can be intimidating to work with lamb if you don’t do it often. But believe us, it’s really easy. How to go about it:
Make a paste of herbs and garlic. Without a lot of effort or time, it adds a lot of flavor. In a food processor or blender, pulse the garlic, olive oil, and fresh herbs. Allow the meat to marinate for about an hour. You can also marinate the lamb overnight in the refrigerator. Before cooking, simply allow the lamb to stand at room temperature for one hour. Meat cooked at room temperature cooks evenly compared to cold meat.
At 450°, roast it. Put it in the oven to cook until you like it (25 minutes for medium rare) after marinating. Insert a meat thermometer into the thickest part of the meat without touching the bone to check the meat’s temperature. The temperature of a medium-rare rack of lamb should be between 125° and 130°.
Set it aside. Before carving, you should allow it to rest, just like you would with any other meat, to keep all the juices in.
Lemon juice is the final touch. Lamb’s flavors are all very earthy and warm, and it is slightly gamier than beef or pork. A squeeze of lemon juice brightens everything tremendously.
Which dishes complement lamb well? The sky really is the limit. Vegetables that have been roasted are always a good option, particularly roasted asparagus. Risotto, like our mushroom risotto, goes well with lamb, but grain salads like farro salad are a healthier option. Crispy roasted potatoes and a straightforward spinach salad would also be ideal.
If you try this recipe, please rate it below to let us know what you think. Also, upload a picture of your own stunning rack of lamb.
In a food processor, pulse garlic, rosemary, thyme, and salt until minced. Drizzle in olive oil and process until a paste forms.
Step 2
Place lamb on a large rimmed baking sheet and season all over with salt and pepper. Coat tops with herb rub and let sit at room temperature for 1 hour.
Step 3
Meanwhile, preheat oven to 450°. Roast lamb 25 to 30 minutes for medium-rare, or until a thermometer inserted in the center reads 125°.
Step 4
Tent with foil and let rest 15 minutes before carving into chops.
Step 5
Sprinkle with parsley and serve with lemon wedges.
The creative opportunities for Easter are limitless, and you’re not alone if the thought of creating a creative masterpiece fills you with dread. Other creative possibilities include Easter baskets, bunnies, sweet chicks, and colorful eggs.
“Such a large number of parents inform me that they frequently avoid arts and crafts due to the additional work and mess involved. The good news is that you don’t need a PhD in glitter technology to spend Easter crafting with your kids and have some fun doing it, says Shannon Wong-Nizic, owner of Oh Creative Day and an expert in crafts.
Here are Shannon’s Top Five Hacks for Quick and Easy Easter Craft for Kids
1. Keep it contained – have a place to store things like glue, scissors, and paper. Pens can be prevented from rolling away and frustrating young artists by being contained in a caddy or container. Creating with a plastic tray is also a good idea because it gives your child a clear area to work in and is easy to take out of the workspace when it needs to be cleaned.
2. Keep it low-mess – Providing low-mess materials is the key to creating low-mess craft activities. Find alternatives to the materials that might make a mess or cause you stress. Craft glue, for instance, can be messy. Perhaps use sticky dots from Sellotape instead? Peeling the sticky dots off the backing sheet necessitates a lot of practice with the fingers and toes!
3. Keep it simple – Organizing Easter crafts for children is pointless if they cause you stress and add more work. Don’t make things too complicated; just use simple materials. Stamps from Frixion are a great option. They come in a plethora of colors and each have a small design reminiscent of an emoji. They are the ideal size for little hands and are a simple way to add vibrant details to craft projects.
4. Keep it colourful – Numerous parents complain that their children frequently create brown or khaki green masterpieces. Talking to your mini-creative first about color options is one way to avoid this. Limiting a color palette to three colors that complement one another can sometimes be helpful.
5. Keep it fun – introducing new material and inviting your child to create with it can lead to all kinds of wonderful possibilities. There is no right or wrong way to create! If they have a novelty factor, then even better – paint markers such as Pintor are a perfect way for children to have mess-free fun with paints that don’t involve much prep beforehand or clean up afterwards. Compasses are a great way for children to explore mathematical concepts whilst creating in a fun and open-ended way.
This easy bunny bunting garland is a super-decorated Easter craft that doesn’t call for any special crafting tools or materials. Simply print the cute faces of the rabbits, cut them out, poke a few holes in them, and string them together.
Do you remember the printable and DIY bunny takeout box I made the other week?
I thought it would be fun to use the printable design in a few different ways leading up to Easter because it was such a cute and simple project.
To think outside the box (get it!) was the goal. and encourage you to experiment with a straightforward printable motif, our adorable little bunny rabbit faces in this instance.
I’ll show you four Easter art projects that you and the children can without much of a stretch make over the approaching week, and furthermore a cunning little stunt that will assist you with resizing this (or some other printable page) to make four fun Easter themed projects.
I’ll show you how to make a cute bunny garland for Easter that will brighten up your home.
It’s so natural the children can make their own rabbit hitting to beautify their room.
You will need:
Bunny Rabbit Printable 4 copies printed at 50% or 2 on each page = 8 faces all up. (I’ll show you a trick to do this)
A4 size card or thick paper
Hole punch
Tape
Yarn or string
Scissors
How to assemble Easter Bunny Bunting:
1. Print out Bunny faces onto card at 50% size. If you have a Mac open in Preview and use the option ‘copies per page’= 2 (I’m not sure if there is a PC/windows equivalent to this)
2. Cut out Easter Bunny faces close to the black line. This could be a great way for kids to practice their scissor skills.
3. Punch one hole in each ear with a hole puncher. Try and ensure the holes are placed centrally on the end of each ear.
4. Thread yarn through holes. Adding a little bit of tape to the end of the yarn (like a shoe lace) will make it easier.
And that’s all there is to it!
The kids will love cutting out the cute bunny faces and threading them together to make their own bunny bunting garland. It’s a fun way to keep them entertained over the holidays as well as working on their fine motor skills.
If they really want to get creative let them colour in the faces, add some floral stickers, or even glitter.
My model isn’t well known for keeping still, so a wiggly blurry photo will just have to do!
A cool mimosa, ideal for the summer. If you want an alcohol-free version, you can also use sparkling grape juice or club soda.
INGREDIENTS
1/2 cup honey
1/2 cup water
1/4 cup tightly packed fresh mint leaves (torn and bruised)
2 large pink grapefruit (peeled and pit removed)
1 bottle prosecco or other sparkling wine (chilled)
4 sprigs fresh mint (for garnish)
DIRECTIONS
Make a simple syrup by combining the honey and water in a small saucepan set over medium heat. Add the mint leaves and stir to combine. Simmer, stirring frequently, until the honey is completely dissolved.
Reduce heat to medium-low and simmer for another 5 minutes. Remove from heat and strain the syrup, discarding the mint leaves.
Place the peeled grapefruit in a high-speed blender and blend until completely liquefied, approximately 1 minute.
Fill four champagne flutes 1/3 full with the grapefruit puree and drizzle a spoonful of the honey-mint simple syrup into each glass. (Use more or less syrup according to taste). Stir briefly to combine, and then top off each glass with the chilled prosecco before serving. Cheers!
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