Pizza Rustica is a pie with salami, pepperoni, and two types of cheese. Neapolitans prepare it for Easter. But there is nothing to prevent you from baking such a cake right now and serve it with aromatic Italian coffee Porto Rosso. There is no doubt that you will want to repeat it more than once.
For the dough, mix 480 g of flour and a teaspoon of salt in a large bowl. Add 240 g of cold diced butter. Mix with your hands until the cubes are the size of a pea. Add 3 large eggs and knead the dough. When it becomes dense, add a tablespoon of cold water. Cut off a third of the dough. Roll both parts into balls and wrap in cling film. Leave in the refrigerator for an hour.
To prepare the filling, heat up a tablespoon of olive oil in a large frying pan over medium heat. Add 450 g of sliced pepperoni sausages without the shell. Cook for 6 minutes, gradually grinding with a spatula. Add 3 cloves of finely chopped garlic and 200 g of young spinach. Simmer for 2 minutes, then remove from the heat and let it cool.
In a large bowl, combine 8 large eggs, 450 g of ricotta, 150 chopped mozzarella, 45 g of grated Parmesan, 120 g of salami, and chilled stewed sausages. Add salt and pepper to taste.
Preheat the oven to 190°С. Grease a 20 cm diameter baking dish with butter. On a floured surface, roll out a large portion of the dough into a circle with a diameter of 40 cm. Transfer to the prepared form so that the edges hang down from the sides.
Roll out the smaller part of the dough into a circle with a diameter of 30 cm. Place the filling in a large circle and cover it with a small one. Cut off the protruding edges of the dough, press the top of the pie to the bottom and squeeze the edges. Make incisions for steaming out. Brush with egg and bake until golden brown, about 75 minutes. Remove the pie from the oven and leave for 15 minutes, then serve.
