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The Boat Shed Kitchen

Easter Pie (Pizzagaina)

Easter Pie (Pizzagaina) is a traditional Italian holiday dish made with ricotta, mozzarella, provolone, parmesan, eggs, and chopped cured meats, all baked inside a golden double crust. It’s rich, satisfying, and best served chilled or at room temperature.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Chill Time 4 hours
Total Time 5 hours 40 minutes
Servings: 10
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 pie crusts top and bottom
  • 15 oz ricotta cheese drained
  • 1 cup shredded mozzarella
  • 1 cup shredded provolone
  • ½ cup grated parmesan or pecorino
  • 6 large eggs
  • 1½ –2 cups chopped cured meats prosciutto, salami, ham, capicola, soppressata
  • ½ tsp black pepper
  • 1 egg for egg wash

Method
 

  1. Preheat oven to 350°F. Prepare pie crust in deep dish or springform pan.
  2. Mix ricotta, eggs, pepper, parmesan.
  3. Fold in meats and shredded cheeses.
  4. Pour into crust, top with second crust, seal edges, add slits, brush with egg wash.
  5. Bake 75–90 minutes until golden. Cool completely.
  6. Chill 4 hours or overnight. Slice and serve.
  7. See full steps with tips & photos → https://theboatshedcafe.com/easter-pie-pizzagaina/

Notes

  • Use a springform pan for easy removal and a taller, cleaner pie.
  • Swap provolone with fontina or asiago for a unique twist.
  • The pie gets better as it rests—don’t skip the chilling time!