This Pizza Gaina, also known as Pizza Rustica or Italian Easter Pie, is a cherished family recipe passed down through generations.

Shared on Cooking with Mama Lombardo, this version uses a homemade crust and a hearty mix of Italian meats and cheeses, staying true to its rich cultural roots.

It’s the kind of dish that gathers everyone around the table.

Why You’ll Love This Pizza Gaina

Authentic heritage – A time-honored Italian Easter dish

Flavor-packed – Filled with meats, cheeses, and eggs

Homemade crust – Buttery, tender, and peppery

Perfect for holidays – A big, shareable pie

Make-ahead magic – Tastes even better the next day

What You’ll Need (Ingredient Highlights)

For the Dough:

All-purpose flour – The structure of the crust

Sugar & black pepper – Sweet and savory notes

Butter – For a rich, flaky crust

Eggs & milk – Add moisture and tenderness

For the Filling:

Eggs – Lots of them to bind the filling

Basket cheese & ricotta – Soft and creamy cheeses

Italian meats – Genoa salami, sweet capicola, pepperoni, baked ham

Grated cheese – Adds saltiness and umami (likely Parmesan or Romano)

Pro Tips Before You Start

Let basket cheese and ricotta drain overnight if watery

Dice meats and cheese uniformly for even bites

Don’t overwork the dough—keep it tender

Let pie cool before slicing for clean portions

Bake low and slow for even cooking throughout

How to Make Pizza Gaina

Step 1: Prepare the Dough

In a large bowl, mix flour, sugar, and black pepper. Cut in butter.

Add eggs and milk, mixing until dough forms.

Divide into two discs and chill while preparing filling.

Step 2: Mix the Filling

In a very large bowl, beat the eggs.

Add grated cheese, ricotta, mozzarella, and cubed basket cheese.

Fold in diced meats. Mix until well combined.

Step 3: Assemble the Pie

Roll out one disc of dough and press into a deep 9×13-inch baking dish.

Add the filling and spread evenly.

Roll out the second disc and place on top.

Crimp the edges to seal.

Cut steam vents and brush with a bit of egg wash.

Step 4: Bake

Bake at 325°F for about 1.5 hours, or until golden brown and the center is set.

Cover with foil if the top browns too quickly.

Step 5: Cool and Slice

Let the pie cool completely or refrigerate overnight.

Slice into squares to serve.

What to Serve It With

Sautéed greens with garlic and olive oil

Light vegetable soup

Marinated artichokes or olives

A crisp Italian white wine

Variations / Substitutions

Swap in prosciutto or cooked sausage

Add sautéed spinach or roasted peppers

Use all basket cheese if available, or sub more ricotta

Try puff pastry for a shortcut crust

Storage & Leftovers

Refrigerate: Keep covered in fridge up to 5 days

Freeze: Wrap individual slices and freeze up to 2 months

Reheat: Bake at 300°F or enjoy cold from the fridge

FAQs

What is basket cheese?
A soft, mild cheese made for Easter, often sold in a woven basket.

Can I make this without basket cheese?
Yes, use ricotta or mozzarella as substitutes.

Can I bake it in a round pan?
Yes, though the traditional version is rectangular.

Do I have to make the dough from scratch?
Homemade dough gives the best flavor, but store-bought pie crust works in a pinch.

Is Pizza Gaina the same as Pizza Rustica?
Yes! Just another regional name for this Italian Easter meat pie.

Final Thoughts

Pizza Gaina is more than a recipe—it’s a piece of tradition lovingly baked into every bite.

Whether you’re keeping family customs alive or discovering them anew, this savory

Easter pie is sure to become a beloved staple at your spring gatherings.