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.

The Boat Shed Kitchen