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The Boat Shed Kitchen

Pizzagaina

Pizzagaina is a rich, savory pie traditionally served during Easter, filled with creamy ricotta, melty mozzarella, and a medley of Italian meats like sweet and hot capicola and pepperoni—all wrapped in a golden double crust. It’s bold, comforting, and perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 slices
Calories: 490
Ingredients Method Notes

Ingredients
  

  • 4 unbaked 9-inch pie crusts divided
  • 2 16 ounce containers whole-milk ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 2 large eggs
  • ½ pound sweet capicola coppa
  • ½ pound hot capicola coppa
  • ¼ pound pepperoni
  • 1 large egg white slightly beaten

Method
 

  1. Preheat oven to 375°F. Line two 9-inch pie dishes with pie crusts.
  2. In a bowl, mix ricotta, mozzarella, and eggs. Fold in chopped meats.
  3. Divide filling between crusts.
  4. Cover each with a top crust, seal, and crimp edges.
  5. Brush tops with egg white. Cut slits to vent.
  6. Bake for 45–60 minutes until golden.
  7. See full steps with tips & photos → https://theboatshedcafe.com/pizzagaina/

Notes

  • For easy slicing, let the pie cool slightly before cutting.
  • Use a mix of meats for more depth of flavor—prosciutto or salami also work well.
  • If your ricotta is very wet, drain it in a cheesecloth for 10–15 minutes before mixing.