Pizzagaina, also known as Italian Easter Pie or Pizza Rustica, is a rich and savory meat and cheese pie traditionally served by Italian families during Easter.

With a flaky crust and a filling loaded with ricotta, eggs, and a mix of cured meats, it’s a dish that celebrates abundance and togetherness.

Why You’ll Love This Pizzagaina

Full of Tradition: A cherished family recipe for Easter.

Packed with Flavor: Cured meats, cheeses, and eggs in every bite.

Feeds a Crowd: Great for holiday gatherings and brunches.

Make-Ahead Friendly: Flavors improve after chilling overnight.

Beautiful to Serve: Impressive golden pie that slices cleanly.

What You’ll Need (Ingredient Highlights)

All-Purpose Flour & Eggs: For a sturdy and tender pie crust.

Ricotta Cheese: Creamy and mild base for the filling.

Mozzarella & Provolone: Melts beautifully and adds richness.

Cured Meats: Prosciutto, ham, salami, capicola, soppressata.

Eggs: Used generously to bind the filling.

Black Pepper: To season everything perfectly.

Pro Tips Before You Start

Drain the Ricotta: Too much moisture will make the pie soggy.

Use a Springform Pan: Easier to slice and serve.

Let It Rest: Cool completely and chill before slicing.

Cut Meats into Small Pieces: For better distribution and texture.

Egg Wash the Top Crust: For a golden, glossy finish.

How to Make Pizzagaina

Step 1: Make the Dough

Combine flour, eggs, butter, salt, and cold water until a dough forms.

Knead briefly, divide in half, and chill for 30–45 minutes.

Step 2: Prepare the Filling

In a large bowl, mix ricotta, shredded mozzarella, diced provolone, Parmesan, chopped meats, eggs, and pepper.

Stir until evenly combined.

Step 3: Assemble the Pie

Roll out one dough disc and fit it into a deep springform or pie pan.

Pour in the filling and smooth the top.

Step 4: Add Top Crust and Bake

Cover with the second crust, crimp the edges, cut steam vents, and brush with egg wash.

Bake at 350°F for 75–90 minutes or until set and golden brown.

Step 5: Cool and Slice

Let cool completely.

Chill for at least 2 hours before slicing for best texture.

What to Serve It With

Roasted asparagus or green beans

Arugula salad with balsamic vinaigrette

Marinated olives or artichokes

A glass of Chianti or sparkling water

Variations / Substitutions

Add Hard-Boiled Eggs: A traditional layer inside.

Use Basket Cheese: Instead of ricotta if available.

Different Cheeses: Fontina, Swiss, or cheddar for variation.

Add Herbs: Fresh parsley or basil for a fresh touch.

Storage & Leftovers

Refrigerator: Store covered for up to 5 days.

Freezer: Wrap slices and freeze for up to 2 months.

Reheat: In the oven at 325°F until warmed through.

FAQs

Can I use store-bought crust?
Yes, for convenience—but homemade adds authenticity.

What’s the best pan to use?
A springform pan gives height and clean edges.

Can I prepare it ahead of time?
Yes, it’s best when made 1 day in advance.

Do I need to cook the meats?
No, just use fully cooked or cured meats.

Is it served warm or cold?
Traditionally at room temp, but also great warm or chilled.

Final Thoughts

Pizzagaina is more than a pie—it’s a culinary tradition that brings family together around the Easter table.

Rich, cheesy, and deeply satisfying, this savory Italian pie is a true celebration of love and heritage.