This Easter Pie, also known as Pizzagaina or Pizza Rustica, is a rich Italian-American tradition.
It’s a savory pie layered with cured meats, cheeses, and eggs, all wrapped in a tender crust.
Perfect for Easter brunch or to celebrate spring with a hearty slice of heritage.
Why You’ll Love This Easter Pie
Traditional Italian-American Favorite – Full of flavor and history
Loaded with Meat and Cheese – A protein-packed celebration dish
Make Ahead Friendly – Tastes even better the next day
Great for Feeding a Crowd – Dense, rich, and filling
Versatile Filling Options – Customize with your favorite deli cuts
What You’ll Need (Ingredient Highlights)
Pie Dough – Homemade or store-bought, for top and bottom
Ricotta Cheese – Soft and creamy base
Mozzarella & Provolone – Melted cheesy goodness
Parmesan or Pecorino Romano – For sharp, salty depth
Eggs – Bind the filling and add richness
Cured Meats – Such as prosciutto, ham, salami, capicola, soppressata
Black Pepper – Traditional seasoning
Pro Tips Before You Start
Dice Meats and Cheese Uniformly – For even layers
Drain Ricotta – To avoid a soggy pie
Use a Springform Pan – For easier removal and cleaner slices
Cool Completely Before Slicing – Allows the pie to set
Serve Room Temp or Chilled – Flavors deepen over time
How to Make Easter Pie (Pizzagaina)
Step 1: Prep the Crust
Roll out pie dough to fit a deep-dish or springform pan.
Press into the pan and let edges hang over.
Step 2: Mix the Filling
In a large bowl, combine ricotta, eggs, pepper, and grated cheese.
Fold in chopped meats and shredded mozzarella/provolone until evenly mixed.
Step 3: Fill and Seal
Pour the filling into the crust.
Cover with a second sheet of dough, trim and crimp the edges.
Cut slits or a small steam hole in the center.
Brush with egg wash for a golden finish.
Step 4: Bake
Bake at 350°F for 75–90 minutes until puffed and golden.
Tent with foil if browning too quickly.
Step 5: Cool and Serve
Let cool completely before removing from the pan.
Chill at least 4 hours or overnight for best results. Slice and enjoy.
What to Serve It With
A simple green salad with lemon vinaigrette
Roasted asparagus or artichokes
Pickled vegetables or antipasto
A glass of Chianti or sparkling water with lemon
Variations / Substitutions
Add Hard-Boiled Eggs – Traditional in many regions
Use Basket Cheese – As a ricotta substitute if available
Swap Crust for Puff Pastry – For a lighter texture
Go Vegetarian – Use sautéed spinach, mushrooms, and roasted red peppers
Add Herbs – Parsley, basil, or oregano for extra flavor
Storage & Leftovers
Fridge: Store covered for up to 5 days
Freezer: Wrap tightly and freeze for up to 2 months
Reheat: Warm slices in a 300°F oven for 10–15 minutes
FAQs
Can I make Easter Pie ahead of time?
Yes! It tastes even better the next day.
Can I use pre-shredded cheese?
You can, but fresh blocks taste better and melt smoother.
What’s the best pan to use?
A 9-inch springform or deep pie dish works best.
Is this the same as Pizza Rustica?
Yes – Pizzagaina, Easter Pie, and Pizza Rustica are regional names for a similar dish.
Can I serve it warm?
Yes, but it’s easiest to slice when fully cooled.
Final Thoughts
This Easter Pie is a festive, indulgent dish that celebrates Italian heritage with every hearty slice.
Packed with meats, cheeses, and tradition, it’s a showstopper for your spring holiday table or any time you want to share a piece of family history.
