Easter Pie – Pizzagaina
This rich and savory Italian Easter pie, known as Pizzagaina, is packed with creamy ricotta, shredded cheeses, and a medley of Italian cured meats—perfect for Easter brunches and festive gatherings.
Ingredients
- 2 pie crusts top and bottom
- 15 oz ricotta cheese drained
- 1 cup shredded mozzarella
- 1 cup shredded provolone
- ½ cup grated parmesan or pecorino
- 6 large eggs
- 1½ –2 cups chopped cured meats prosciutto, salami, ham, capicola, soppressata
- ½ tsp black pepper
- 1 egg for egg wash
Instructions
- Preheat oven to 350°F. Prepare pie crust in deep dish or springform pan.
- Mix ricotta, eggs, pepper, parmesan. Fold in meats and shredded cheeses.
- Pour into crust, top with second crust, seal edges, add slits, brush with egg wash.
- Bake 75–90 minutes until golden. Cool completely.
- Chill 4 hours or overnight. Slice and serve.
- See full steps with tips & photos → https://wimpysdiner.net/easter-pie-pizzagaina/
Notes
- A springform pan makes for easy removal and clean slices.
- Be sure the ricotta is well-drained to avoid excess moisture.
- This pie holds up beautifully for meal prep and makes a delicious leftover breakfast or lunch.