Every Easter, my kitchen transforms into a celebration of tradition—and nothing says Italian Easter more than a rich, savory slice of Pizzagaina.

This classic meat and cheese pie, layered with creamy ricotta and bold cured meats, is a nostalgic dish that brings family together around the table.

Why You’ll Love This Pizzagaina

Rich Tradition: A beloved Italian-American Easter classic, straight from nonna’s playbook.

Packed with Flavor: Cured meats like sopressata, coppa, and pepperoni combine for an unforgettable filling.

Feeds a Crowd: One pie goes a long way—perfect for family gatherings and leftovers.

Make Ahead Friendly: It tastes even better the next day, served cold or gently reheated.

Customizable: Use your favorite cured meats and cheeses for a personal twist.

What You’ll Need (Ingredient Highlights)

Ricotta cheese: Whole milk for creaminess; make sure to drain if watery.

Caciocavallo + Grana Padano: Salty, aged cheeses that add depth.

Italian cold cuts: Sopressata, sweet coppa, ham, pepperoni—each adds its own flavor.

Hard-boiled eggs: Traditional ingredient adding texture and nostalgia.

Fresh dough: You’ll need enough for a bottom and top crust—homemade or store-bought pizza dough.

Pro Tips Before You Start

Drain ricotta: If it’s too wet, your pie may get soggy.

Let it drain in a cheesecloth-lined colander.

Let dough rest: Refrigerating dough for at least 1 hour helps it roll out smoothly.

Press filling firmly: Eliminate air pockets by smoothing the mixture into the crust.

Egg wash is key: It gives the crust that irresistible golden sheen.

Cool before slicing: Let the pie rest after baking to avoid messy slices.

How to Make Pizzagaina (Step-by-Step)

Step 1 – Make the Dough
Combine flour, salt, cold butter, and olive oil in a large bowl.

Blend with fingertips or pastry cutter until crumbly.

Add eggs and just enough cold water to bring the dough together.

Shape into a disk, wrap, and chill for 1 hour.

Step 2 – Prepare the Filling
In a large bowl, mix drained ricotta, shredded cheeses, chopped cured meats, beaten eggs, salt, and pepper.

Stir thoroughly until the mixture is creamy and cohesive.

Keep chilled until ready to use.

Step 3 – Assemble the Crust
Roll out two-thirds of the dough into a 15-inch circle.

Fit it into a greased and floured 9-inch springform pan, pressing it into the bottom and up the sides.

Patch any gaps with excess dough.

Step 4 – Add the Filling
Transfer the filling to the pan.

Layer sliced hard-boiled eggs throughout the filling if using.

Press firmly and smooth the top.

Step 5 – Top and Seal
Roll the remaining dough into a slightly larger round and place over the filling.

Seal and crimp edges.

Mix an egg with water for egg wash and brush the top crust generously.

Step 6 – Bake
Preheat oven to 450°F.

Immediately reduce to 350°F after placing the pie inside.

Bake for about 1 hour 15 minutes, or until the crust is golden and set.

Step 7 – Cool and Serve
Cool the pie for 10–15 minutes in the pan.

Remove the springform ring and let rest another 15–20 minutes before slicing.

Enjoy warm or at room temperature.

What to Serve It With

Simple green salad: Balances out the richness of the pie.

Olives or antipasti platter: Keep the Italian theme going.

Chilled white wine: A crisp Pinot Grigio pairs beautifully.

Roasted vegetables: Like asparagus, zucchini, or peppers.

Variations & Substitutions

Cheeses: Swap Caciocavallo with provolone, or use all mozzarella if preferred.

Meats: Try pancetta, cooked sausage, or leftover Easter ham.

Dough: Crescent dough or store-bought pie crusts can work in a pinch.

Add-ins: Chopped parsley, sautéed spinach, or sun-dried tomatoes for extra flair.

Storage & Leftovers

Refrigerate: Store covered for up to 4–5 days.

Reheat: Warm slices in a 300°F oven until just heated through.

Serve cold: Many Italians enjoy it chilled the next day.

Freeze: Wrap tightly and freeze for up to 1 month.

FAQs

Can I make this ahead of time?
Yes! Pizzagaina tastes even better after resting overnight.

Do I need to use all the meats listed?
Not at all. Use whatever cured meats you like or have on hand—just keep the total amount similar.

Can I skip the hard-boiled eggs?
Absolutely, they’re traditional but optional.

What if I don’t have a springform pan?
A deep-dish pie pan works too, though slicing is easier with springform.

Can I use pre-made dough?
Yes, pizza dough or even pie crusts will work if you’re short on time.

Final Thoughts

There’s something deeply comforting about this Italian Easter tradition.

Making Pizzagaina connects me with generations of cooks before me—and with every slice, I’m reminded why this dish remains a holiday favorite.

Whether you serve it warm, cold, or somewhere in between, it’s bound to become a beloved centerpiece in your kitchen too.