Pizzagaina (Italian Easter Pie)
Pizzagaina—also known as Italian Easter Pie—is a savory, rich holiday dish filled with creamy ricotta, mozzarella, Pecorino Romano, and a medley of cured Italian meats, all baked into a flaky double crust. It’s a beloved family tradition perfect for spring brunches and holiday tables.
Ingredients
- 4 eggs divided
- 2 cups ricotta cheese
- 1 cup mozzarella cheese shredded or diced
- ¾ cup Locatelli Pecorino Romano grated, divided
- ¼ tsp black pepper coarsely ground
- ¾ cup ham diced
- ½ cup pepperoni sliced or diced
- ½ cup prosciutto thinly sliced
- ½ cup mortadella thinly sliced
- 1 refrigerated pie crust 2 crusts or your favorite pie crust recipe
Instructions
- In a bowl, mix 3 eggs, ricotta, mozzarella, ½ cup Pecorino Romano, and pepper.
- Add all cured meats and stir until well combined.
- Place one pie crust into a 9″ deep-dish pie pan. Add filling and smooth top.
- Sprinkle remaining ¼ cup Pecorino Romano over filling.
- Cover with second pie crust, crimp edges, and cut slits to vent.
- Beat the last egg with 1 tbsp water and brush on top.
- See full steps with tips & photos → https://p4pd.org/pizzagaina-italian-easter-pie/
Notes
- Cheese Choices: Use high-quality Pecorino Romano and whole milk ricotta for the richest flavor and texture.
- Meat Options: Substitute or add other cured Italian meats like soppressata, salami, or pancetta to suit your taste.
- Crust Tip: Homemade crust adds rustic charm, but a store-bought crust works beautifully for convenience.