Pizzagaina, also known as Italian Easter Pie or Pizza Rustica, is a rich and savory meat and cheese pie traditionally served by Italian families during Easter.
With a flaky crust and a filling loaded with ricotta, eggs, and a mix of cured meats, it’s a dish that celebrates abundance and togetherness.
Why You’ll Love This Pizzagaina
Full of Tradition: A cherished family recipe for Easter.
Packed with Flavor: Cured meats, cheeses, and eggs in every bite.
Feeds a Crowd: Great for holiday gatherings and brunches.
Make-Ahead Friendly: Flavors improve after chilling overnight.
Beautiful to Serve: Impressive golden pie that slices cleanly.
What You’ll Need (Ingredient Highlights)
All-Purpose Flour & Eggs: For a sturdy and tender pie crust.
Ricotta Cheese: Creamy and mild base for the filling.
Mozzarella & Provolone: Melts beautifully and adds richness.
Cured Meats: Prosciutto, ham, salami, capicola, soppressata.
Eggs: Used generously to bind the filling.
Black Pepper: To season everything perfectly.
Pro Tips Before You Start
Drain the Ricotta: Too much moisture will make the pie soggy.
Use a Springform Pan: Easier to slice and serve.
Let It Rest: Cool completely and chill before slicing.
Cut Meats into Small Pieces: For better distribution and texture.
Egg Wash the Top Crust: For a golden, glossy finish.
How to Make Pizzagaina
Step 1: Make the Dough
Combine flour, eggs, butter, salt, and cold water until a dough forms.
Knead briefly, divide in half, and chill for 30–45 minutes.
Step 2: Prepare the Filling
In a large bowl, mix ricotta, shredded mozzarella, diced provolone, Parmesan, chopped meats, eggs, and pepper.
Stir until evenly combined.
Step 3: Assemble the Pie
Roll out one dough disc and fit it into a deep springform or pie pan.
Pour in the filling and smooth the top.
Step 4: Add Top Crust and Bake
Cover with the second crust, crimp the edges, cut steam vents, and brush with egg wash.
Bake at 350°F for 75–90 minutes or until set and golden brown.
Step 5: Cool and Slice
Let cool completely.
Chill for at least 2 hours before slicing for best texture.
What to Serve It With
Roasted asparagus or green beans
Arugula salad with balsamic vinaigrette
Marinated olives or artichokes
A glass of Chianti or sparkling water
Variations / Substitutions
Add Hard-Boiled Eggs: A traditional layer inside.
Use Basket Cheese: Instead of ricotta if available.
Different Cheeses: Fontina, Swiss, or cheddar for variation.
Add Herbs: Fresh parsley or basil for a fresh touch.
Storage & Leftovers
Refrigerator: Store covered for up to 5 days.
Freezer: Wrap slices and freeze for up to 2 months.
Reheat: In the oven at 325°F until warmed through.
FAQs
Can I use store-bought crust?
Yes, for convenience—but homemade adds authenticity.
What’s the best pan to use?
A springform pan gives height and clean edges.
Can I prepare it ahead of time?
Yes, it’s best when made 1 day in advance.
Do I need to cook the meats?
No, just use fully cooked or cured meats.
Is it served warm or cold?
Traditionally at room temp, but also great warm or chilled.
Final Thoughts
Pizzagaina is more than a pie—it’s a culinary tradition that brings family together around the Easter table.
Rich, cheesy, and deeply satisfying, this savory Italian pie is a true celebration of love and heritage.
Pizzagaina – Italian Easter Ham Pie
Ingredients
For the Dough:
- 3 cups all-purpose flour
- 1 tsp salt
- 2 large eggs
For the Filling:
- 2 cups ricotta cheese well-drained
- 1 ½ cups shredded mozzarella
- 1 cup diced provolone
- 1 ½ –2 cups chopped cured meats ham, salami, prosciutto, soppressata, etc.
- 6 large eggs
- ½ tsp black pepper
- 1 egg for egg wash
Instructions
- Make crust, divide into 2 discs, chill.
- Mix all filling ingredients in a large bowl.
- Roll out bottom crust, place in pan, add filling.
- Cover with top crust, seal edges, vent, and egg wash.
- Bake at 350°F for 75–90 mins. Cool and chill before serving.
- See full steps with tips & photos → https://mischacrossing.com/pizzagaina-italian-easter-ham-pie/
Notes
- Use a mix of salty and smoky meats like capicola, soppressata, and prosciutto for balanced flavor.
- Be sure to drain ricotta thoroughly to avoid excess moisture in the filling.
- This pie stores well in the fridge for 3–4 days—perfect for prepping ahead of a holiday meal.
