Every spring, this Italian Easter Meat Pie (also known as Pizza Gaina or Pizza Rustica) takes center stage at my family’s table.
It’s deeply rooted in Southern Italian tradition, made to celebrate the end of Lent with a rich, savory mix of cured meats, cheeses, and eggs wrapped in a buttery, homemade crust.
This pie isn’t just a recipe—it’s a ritual.
And once you’ve made it once, you’ll find yourself craving it every Easter.
Why You’ll Love This Recipe
A true Italian tradition – A holiday staple that honors family, food, and faith
Hearty and satisfying – Packed with ricotta, meats, and cheeses
Make-ahead friendly – Perfect for prepping the day before Easter
Crowd-pleasing – Feeds a gathering and slices cleanly
Customizable – Mix and match meats and cheeses to your liking
What You’ll Need (Ingredient Highlights)
This pie is loaded with delicious Italian ingredients, each contributing to its bold flavor:
Ricotta – The creamy base of the filling
Mozzarella – Adds a soft, gooey bite
Parmigiano-Reggiano & Pecorino – For salty sharpness and umami
Cured meats – Salami, mortadella, ham, prosciutto crudo – the soul of the pie
Homemade pastry dough – Made from flour, eggs, butter, and baking powder
Eggs – Used in both the filling and for brushing the crust
Pro Tips Before You Start
Chill the dough: Cold dough rolls easier and bakes flakier.
Use quality meats and cheeses: This is the star of the show, so choose well.
Don’t skip the rest time: It helps the filling set for cleaner slices.
Cut steam vents: Especially if using a full dough top, to release moisture.
Bake on a sheet tray: It’ll catch any overflow during baking.
How to Make Italian Easter Meat Pie
Step 1 – Prepare the Dough
In a food processor, pulse together flour, baking powder, and salt.
Add chilled butter and pulse until the mixture resembles coarse meal.
Add eggs and ice water; pulse again to form a dough.
Step 2 – Knead and Chill
Turn out the dough and knead just until combined.
Divide into two parts—1/3 and 2/3—wrap in plastic and chill for 20 minutes.
Step 3 – Roll the Base
Roll out the larger portion into a 15-inch circle and line the bottom of a buttered and floured 9-inch springform pan.
Refrigerate while you make the filling.
Step 4 – Make the Filling
In a large bowl, mix together ricotta, eggs, mozzarella, all chopped meats, parmesan, pecorino, and parsley.
Stir until well combined.
Step 5 – Assemble the Pie
Pour filling into crust and smooth the top.
Roll out remaining dough into strips for a lattice, or into a circle for a full crust.
Lay over the top, seal the edges, and crimp with a fork.
Trim any overhang.
Step 6 – Add Egg Wash & Bake
Brush the top with egg yolk wash.
Cut a steam vent if using a solid crust.
Bake at 375°F for 65–75 minutes, covering with foil halfway through to prevent over-browning.
Step 7 – Cool & Serve
Let the pie cool fully in the pan before removing the springform ring.
Slice and serve at room temperature, or refrigerate for easier slicing.
What to Serve It With
This rich pie pairs beautifully with light sides:
Arugula or spinach salad with lemon vinaigrette
Roasted asparagus or spring vegetables
Pickled vegetables or olives
Sparkling water or crisp white wine
Variations / Substitutions
Add greens – Fold in sautéed spinach or chard for extra color
Swap cheeses – Try fontina or smoked provolone for a different flavor
Mini pies – Use muffin tins for personal-sized portions
Dough shortcut – Use pie crust if short on time (but homemade is best)
Storage & Leftovers
Refrigerate: Keep in an airtight container for 4–5 days
Freeze: Wrap slices individually and freeze for up to 3 months
Reheat: Warm in the oven at 300°F until heated through.
Avoid microwave if you want the crust to stay crisp
FAQs
Can I make the pie a day ahead?
Yes—this pie tastes even better after resting overnight in the fridge.
Do I need a springform pan?
It helps with removal, but you can also use a deep 9-inch pie dish.
Can I change the meats?
Absolutely! Use what you love or have on hand—salami, pepperoni, ham, etc.
Can I use store-bought crust?
You can, but the homemade dough really elevates this dish.
Do I have to do a lattice top?
No! A solid crust top with a vent works beautifully.
Should I serve it hot or cold?
Traditionally served at room temp or slightly chilled—but it’s great warm, too.
How long should it cool before slicing?
Let it cool at least 1 hour, or refrigerate for cleaner slices.
Final Thoughts
Pizza Gaina is more than a savory pie—it’s a slice of tradition.
Whether you’re honoring family roots or starting a new holiday ritual, this Italian Easter Meat Pie is sure to become a beloved part of your celebration.
Make it once, and it might just be your new favorite Easter dish.
