Rustico

Rustico (Italian Spinach, Tomato & Cheese Hand Pies)

Rustico are small, half-moon shaped hand pies from southern Italy, especially the Lecce area of Puglia, filled with a creamy blend of cheeses, spinach, and tomato. They are brushed with egg and baked until glossy and golden, making them a beloved snack from pasticceria counters.

Prep

35 min

Cook

30 min

Total

65 min

Serves

8 (makes 8 rustici)

Difficulty

Medium

Recipe ingredients

• •300 g (10½ oz) 00 flour, or all-purpose flour
• •120 g (4¼ oz (about ½ cup)) lard, traditionally used; cold unsalted butter works as a home substitute
• •1 large egg, for the dough
• •100 ml (scant ½ cup) cold water
• •1 tsp fine sea salt
• •300 g (10½ oz) fresh spinach, mature, stemmed
• •200 g (7 oz) ricotta, well-drained; fresh mozzarella is the traditional addition
• •150 g (5¼ oz) fresh mozzarella, diced and patted dry
• •80 g (2¾ oz (about ⅔ cup)) Pecorino Romano, finely grated; Parmesan is acceptable
• •120 g (4¼ oz) tomato passata, smooth, strained tomato purée; do not substitute with chunks
• •2 tbsp extra-virgin olive oil
• •2 cloves garlic, lightly crushed
• •1 pinch ground nutmeg, optional but classic
• •1 to taste (to taste) salt and black pepper
• •1 large egg yolk, beaten, for brushing

Steps

1. 1 Make the dough: in a bowl, rub the cold lard into the flour with your fingertips until it looks like coarse crumbs. Add the egg, salt, and just enough cold water to bring it together into a soft, pliable dough (about 100 ml). Wrap and rest in the refrigerator for at least 30 minutes.
2. 2 Prepare the spinach: wash thoroughly, then wilt in a dry pan over high heat for 2–3 minutes. Drain, squeeze out as much water as possible, and chop roughly.
3. 3 In the same pan, warm the olive oil with the crushed garlic until fragrant. Add the tomato passata, a pinch of salt, and cook for 5 minutes until reduced and thick; discard the garlic and let the sauce cool completely. It should be thick enough to hold its shape, not watery.
4. 4 In a bowl, combine the spinach, ricotta, diced mozzarella, grated Pecorino, cooled tomato sauce, nutmeg, salt, and pepper. Mix gently and taste for seasoning; the filling should be well salted because the dough is neutral.
5. 5 Roll the dough on a lightly floured surface to about 3 mm (⅛ inch) thick. Cut into rounds or ovals roughly 12 cm (5 inches) across.
6. 6 Place a heaped tablespoon of filling on one half of each round, leaving a 1 cm (½ inch) border. Brush the border with a little water, fold the dough over to form a half-moon, and press the edges firmly to seal. Crimp with the tines of a fork.
7. 7 Arrange the rustici on a parchment-lined tray. Brush generously with beaten egg yolk (traditionally just yolk, for that deep golden shine).
8. 8 Bake at 200 °C / 400 °F (fan 180 °C / 355 °F) for 20–25 minutes, until the crust is a deep, even golden and the filling is piping hot; the internal center should reach 75 °C / 165 °F on an instant-read thermometer.
9. 9 Cool on a rack for at least 10 minutes before serving - the cheese filling sets as it rests - and serve warm or at room temperature.