Pizza Gaina, is a traditional Italian Easter pie filled with layers of cured meats, cheeses, and a rich ricotta and egg base wrapped in a flaky crust.

This dish is a holiday staple, especially among Southern Italian families, and celebrates the end of Lent with abundance and flavor.

Why You’ll Love This Italian Easter Pie

Deeply Traditional – A recipe passed down through generations

Savory & Filling – Loaded with meats and cheeses

Perfect for Spring Celebrations – Especially around Easter

Make-Ahead Friendly – Flavors improve overnight

Rich & Comforting – A complete meal in one slice

What You’ll Need (Ingredient Highlights)

Pie Dough – Homemade or store-bought, for top and bottom

Ricotta Cheese – Creamy, slightly tangy, and key to the filling (basket cheese can be used)

Mozzarella, Provolone, Parmesan – A blend of melty and sharp cheeses

Cured Meats – A mix of 3–4 types like soppressata, capicolla, Genoa salami, and ham

Italian Sausage – Adds richness and heartiness

Eggs – For structure and richness

Black Pepper & Parsley – Essential seasonings

Unsalted Butter, Lemon, Sugar – Optional accents for dough or finishing

Pro Tips Before You Start

Drain Ricotta – Prevents watery filling

Use Cold Dough – For a flaky crust

Chop Ingredients Evenly – For uniform layers

Add Lemon Zest to Dough or Filling – For a subtle brightness

Let it Rest – Chill overnight for easiest slicing and best flavor

How to Make Pizza Gaina

Step 1: Prepare the Dough

Line a springform or deep-dish pan with one rolled-out crust. Let edges hang over.

Step 2: Cook the Sausage

Brown the Italian sausage, drain excess fat, and let it cool.

Step 3: Make the Filling

In a large bowl, mix ricotta, eggs, parmesan, black pepper, nutmeg, lemon zest (optional), and parsley.

Fold in cooled sausage, diced cured meats, and shredded cheeses.

Step 4: Assemble the Pie

Pour the filling into the crust.

Top with second crust, trim and crimp the edges, and cut slits or a small steam vent.

Brush the top with beaten egg.

Step 5: Bake

Bake at 350°F for 70–90 minutes, or until the crust is golden and filling is puffed and set.

Tent with foil if necessary.

Step 6: Cool and Chill

Let cool completely in pan.

Refrigerate overnight for cleanest slices and best flavor.

What to Serve It With

Roasted asparagus or carrots

Crisp arugula salad with lemon vinaigrette

Italian antipasto platter

Sparkling wine, Italian red wine, or a drizzle of balsamic vinegar

Variations / Substitutions

Add Hard-Boiled Eggs – Sliced inside for tradition

Use Basket Cheese – As a ricotta alternative

Include Spinach or Chard – For extra color and nutrients

Try Fontina or Swiss Cheese – To adjust the flavor profile

Make It Spicy – Add hot soppressata or crushed red pepper

Storage & Leftovers

Refrigerate: Up to 5 days in an airtight container

Freeze: Wrap tightly and freeze up to 2 months

Reheat: Warm slices in a 325°F oven until heated through

FAQs

Is this the same as Pizzagaina?
Yes – it’s the same dish, known by various names.

Can I make this meat pie ahead?
Definitely – it improves in flavor after chilling overnight.

Can I add veggies?
Yes, cooked spinach or sautéed onions work well.

What pan is best?
A springform pan helps release the deep, dense pie easily.

Is it served warm or cold?
Traditionally served room temperature or cold, but can be gently warmed.

Final Thoughts

Pizza Gaina is a dish that represents family, tradition, and celebration.

It’s a must-have at the Easter table and a reminder of Italian heritage.

Growing up, this was always part of our springtime meals—rich, savory, and packed with memories.

Whether you enjoy it warm or chilled, each bite is a comforting connection to generations past.