This Pizza Gaina, also known as Pizza Rustica or Italian Easter Pie, is a cherished family recipe passed down through generations.
Shared on Cooking with Mama Lombardo, this version uses a homemade crust and a hearty mix of Italian meats and cheeses, staying true to its rich cultural roots.
It’s the kind of dish that gathers everyone around the table.
Why You’ll Love This Pizza Gaina
Authentic heritage – A time-honored Italian Easter dish
Flavor-packed – Filled with meats, cheeses, and eggs
Homemade crust – Buttery, tender, and peppery
Perfect for holidays – A big, shareable pie
Make-ahead magic – Tastes even better the next day
What You’ll Need (Ingredient Highlights)
For the Dough:
All-purpose flour – The structure of the crust
Sugar & black pepper – Sweet and savory notes
Butter – For a rich, flaky crust
Eggs & milk – Add moisture and tenderness
For the Filling:
Eggs – Lots of them to bind the filling
Basket cheese & ricotta – Soft and creamy cheeses
Italian meats – Genoa salami, sweet capicola, pepperoni, baked ham
Grated cheese – Adds saltiness and umami (likely Parmesan or Romano)
Pro Tips Before You Start
Let basket cheese and ricotta drain overnight if watery
Dice meats and cheese uniformly for even bites
Don’t overwork the dough—keep it tender
Let pie cool before slicing for clean portions
Bake low and slow for even cooking throughout
How to Make Pizza Gaina
Step 1: Prepare the Dough
In a large bowl, mix flour, sugar, and black pepper. Cut in butter.
Add eggs and milk, mixing until dough forms.
Divide into two discs and chill while preparing filling.
Step 2: Mix the Filling
In a very large bowl, beat the eggs.
Add grated cheese, ricotta, mozzarella, and cubed basket cheese.
Fold in diced meats. Mix until well combined.
Step 3: Assemble the Pie
Roll out one disc of dough and press into a deep 9×13-inch baking dish.
Add the filling and spread evenly.
Roll out the second disc and place on top.
Crimp the edges to seal.
Cut steam vents and brush with a bit of egg wash.
Step 4: Bake
Bake at 325°F for about 1.5 hours, or until golden brown and the center is set.
Cover with foil if the top browns too quickly.
Step 5: Cool and Slice
Let the pie cool completely or refrigerate overnight.
Slice into squares to serve.
What to Serve It With
Sautéed greens with garlic and olive oil
Light vegetable soup
Marinated artichokes or olives
A crisp Italian white wine
Variations / Substitutions
Swap in prosciutto or cooked sausage
Add sautéed spinach or roasted peppers
Use all basket cheese if available, or sub more ricotta
Try puff pastry for a shortcut crust
Storage & Leftovers
Refrigerate: Keep covered in fridge up to 5 days
Freeze: Wrap individual slices and freeze up to 2 months
Reheat: Bake at 300°F or enjoy cold from the fridge
FAQs
What is basket cheese?
A soft, mild cheese made for Easter, often sold in a woven basket.
Can I make this without basket cheese?
Yes, use ricotta or mozzarella as substitutes.
Can I bake it in a round pan?
Yes, though the traditional version is rectangular.
Do I have to make the dough from scratch?
Homemade dough gives the best flavor, but store-bought pie crust works in a pinch.
Is Pizza Gaina the same as Pizza Rustica?
Yes! Just another regional name for this Italian Easter meat pie.
Final Thoughts
Pizza Gaina is more than a recipe—it’s a piece of tradition lovingly baked into every bite.
Whether you’re keeping family customs alive or discovering them anew, this savory
Easter pie is sure to become a beloved staple at your spring gatherings.
