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The Boat Shed Kitchen

Italian Easter Pie

Loaded with creamy ricotta, bold cheeses, and layers of cured meats, this Italian Easter Pie (also called Pizzagaina) is a beloved dish often served during Easter—but it's delicious any time of year. Whether you use store-bought or homemade crust, this meaty, cheesy pie is a comforting crowd-pleaser.
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Prep Time 25 minutes
Cook Time 1 hour
Chill Time +Cooling Time 45 minutes
Total Time 2 hours 15 minutes
Servings: 10 slices
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 4 eggs divided
  • 2 cups ricotta cheese
  • 1 cup mozzarella cheese shredded or diced
  • ¾ cup Locatelli Pecorino Romano grated, divided
  • ¼ tsp black pepper coarsely ground
  • ¾ cup ham diced
  • ½ cup pepperoni sliced or diced
  • ½ cup prosciutto thinly sliced
  • ½ cup mortadella thinly sliced
  • 1 refrigerated pie crust 2 crusts or your favorite pie crust recipe

Method
 

  1. In a bowl, mix 3 eggs, ricotta, mozzarella, ½ cup Pecorino Romano, and pepper.
  2. Add all cured meats and stir until well combined.
  3. Place one pie crust into a 9" deep-dish pie pan. Add filling and smooth top.
  4. Sprinkle remaining ¼ cup Pecorino Romano over filling.
  5. Cover with second pie crust, crimp edges, and cut slits to vent.
  6. Beat the last egg with 1 tbsp water and brush on top.
  7. See full steps with tips & photos → https://theboatshedcafe.com/pizzagaina-italian-easter-pie/

Notes

  • For best results, use high-quality Italian meats and drain the ricotta if it’s watery.
  • This helps prevent a soggy crust.