Italian Easter Meat Pie (Pizza Gaina)
Pizza Gaina is a traditional Italian Easter pie with a savory filling of ricotta, mozzarella, salami, mortadella, prosciutto, and more, all wrapped in a flaky, buttery crust. It’s an impressive and delicious dish perfect for any holiday table.
Ingredients
FOR THE CRUST
- 3 cups all-purpose flour plus more for dusting
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 8 tablespoons unsalted butter cut into cubes, chilled
- 2 large eggs
- ½ cup ice water
FILLING
- 1½ pounds ricotta
- 3 large eggs
- 8 ounces mozzarella cut into 1/2-inch dice
- 4 ounces Genoa salami diced
- 4 ounces mortadella diced
- 4 ounces prosciutto crudo diced
- 4 ounces ham diced
- 2 tablespoons grated parmigiano-Reggiano
- 2 tablespoons grated pecorino
- 2 tablespoons chopped parsley optional
FOR THE EGG WASH
- 1 large egg yolk mixed with 1 tablespoon water
Instructions
- In a food processor, combine flour, baking powder, and salt.
- Pulse with butter until coarse.
- Add eggs and water; pulse until dough forms.
- Knead dough gently. Divide into 1/3 and 2/3. Chill for 20 mins.
- Roll larger piece to 15″, line 9″ springform pan. Refrigerate.
- In a bowl, mix ricotta, eggs, cheeses, and meats. Stir well.
- Pour filling into crust. Flatten with spatula.
- See full steps with tips & photos → https://p4pd.org/italian-easter-meat-pie-pizza-gaina/
Notes
- Make Ahead: You can prepare the pie ahead of time and refrigerate it for up to 3 days. It can also be frozen before baking—just bake it from frozen, adding extra time to the cooking process.
- Flavor Variations: If desired, you can add other types of deli meats or cheeses, such as pancetta or provolone, to the filling.