This post may contain affiliate links or sponsored content. That means if you click on my link and buy something, I will earn a small commission from the advertiser at no additional cost to you. For more information, see our disclosure policy.
Italian Easter Meat Pie, also known as pizzagaina and pizza rustica, is a hearty, indulgent and decadent savory pie abundant with cured meats, cheeses and eggs in a buttery crust. It’s traditionally enjoyed in Italian households to signify the end of Lent and that Easter has arrived!
The Easy Version
A couple of years ago, when most of my New York City apartment was packed, gearing up for my move back to the ‘burbs in New Jersey, I found myself in the middle of Easter season without most of my kitchen tools available, but still wanting to make Easter pie.
Since making homemade dough surrounded by boxes was not going to happen, this not-traditional-but-super-streamlined-and-easy version of classic Italian Easter meat pie was born. After all, this rustic dish is very similar in spirit to a quiche. So, I figured I’d use my same filling recipe that had been in my family for years with a (gasp) frozen, purchased crust that I had previously used to make quiche.
And, guess what? It was amazing! No one ever missed the top crust and the richness of all the Italian meats, creamy ricotta, provolone, mozzarella and more distracted everyone from the fact that the crust was not homemade.
Allora, here is the easiest Italian Easter pie recipe you will ever find with ALL THE LAYERS OF FLAVOR AND RICHNESS that you want. Anyone can make this recipe. And, you don’t have to make homemade dough to enjoy it!
What does pizzagaina and pizza rustica mean?
Pizza Rustica translates to “rustic pie” and is also known as known as Italian Easter meat pie or Italian meat and ricotta pie.
Pizzagaina, or pizza gain, is another term for this pie and is a blurred pronunciation of the Italian term pizza chiena, or pizza chena, which itself is the Neapolitan dialect word for pizza piena/ripiena, which means “full/stuffed pie” (of which it is indeed!) Confused yet?
Some people also call this dish Italian Easter ham pie or torta di Pasqua.
Like its nomenclature, there are as many versions of these pies as there are tomato sauce recipes. Every family seems to have their own favorite combination and number of meats, cheeses and other fillings for it.
My version uses ricotta, basket cheese (when I can find it-see Ingredients below), sharp provolone, fresh mozzarella and, sometimes, Pecorino Romano cheese along with genoa salami, hot soppressata, mortadella, pepperoni and prosciutto (cut from inexpensive prosciutto ends) in the filling. It’s an over-the-top, impressive list of ingredients for a truly special once a year dish for a very meaningful holiday.
For a sweet, ricotta-based pie that is also an Italian tradition for Easter, check out pastiera di grano Napolitano.
Tradition of Italian Meat and Cheese Pies for Easter
Pizza rustica, which originated in Campania in southern Italy, is traditionally made in advance on Good Friday, to be enjoyed after either the Easter vigil mass on Holy Saturday or morning mass on Easter Sunday, after 40 days of fasting and abstinence from meat and other foods during Lent.
In Catholic tradition back in the day, meatless Fridays were every Friday of the year. So, Lent was a time to give up lots of things every day (not just on Fridays), such as fat, butter, leavened bread and all but one meal a day.
This dish was created as a way to use up all the ingredients that weren’t consumed during Lent, including cured meats, cheeses, and plenty of eggs. A big slice of it is most delicious and perfect way to break the Lenten fast!
Ricotta cheese is also the star ingredient in a few other Italian Easter favorites–Torta Pasqualina Spinach Pie and delicious Sicilian Cheesecake with Orange and Almond!
Why You’ll Love This Recipe
- So Easy! While there is a fair amount of dicing to do, there are no ingredients that need to be cooked before being added to the pie and, best of all, there is no crust to make! This is probably the easiest pizzagaina recipe on the internet right now as it calls for a pre-made, frozen pie shells. While this recipe may not be traditional with homemade pie dough and a double crust, it sure is a much more approachable and faster version and has all the flavor you’re looking for!
- Make It In Advance: Make pizza gaina up to 4 days before serving and hold it in the refrigerator covered tightly with plastic wrap. You can also freeze for up to 3 months! To freeze it, wrap the chilled pie tightly in plastic wrap then a layer of foil and/or place it in a freezer bag.
- Loads of Flavor and a Real Crowd Pleaser! Acknowledging that this pizza gain is a very occasional, rich indulgence, everyone who tries it, loves it! It’s incredibly satisfying and comforting and there are so many layers of savory flavor from all the different meats and cheeses–a unique combination indeed!
- Not Just for Easter: This savory pie is traditional at Easter in Italian and Italian-American households, but it really is a great recipe to make for any special occasion. Serve it with a side salad, some crusty bread and a glass of Italian red wine for a delicious meal anytime!
You may not be able to hold off trying this wonderfully salty and savory pizza rustica until Easter once you get a wiff of its amazing aroma wafting through your kitchen as it bakes! Give this streamlined holiday recipe a try this year and it is sure to become a family favorite! Happy Easter!
Ingredients for Italian Easter Meat Pie
- Dough/Crust: : As noted above, this is the super-easy, single-crusted, I-don’t-have-time-to-make-dough-from-scratch version of traditional Italian Easter pie. So, I used two, 9” frozen, deep dish pie crusts in this recipe and it worked out wonderfully! You can also use a 9¾” frozen, regular-depth pie crust. Both of these are generally available in the freezer section of most grocery stores. Other shortcut options are to use pizza dough, frozen bread dough or even refrigerated crescent dough.
- Ricotta Cheese: Whole milk ricotta will give you the creamiest version of the filling and is recommended.
- Basket Cheese: A springtime favorite and holiday tradition, basket cheese has been a staple ingredient in Italian Easter meat pies since back in the day. It’s a fresh cow’s milk cheese with a sweet, milky flavor that is like a cross between fresh ricotta and mozzarella. On its own, it can be enjoyed with a drizzle of olive oil and fresh cracked black pepper. These days, basket cheese is difficult to find, but is often available in Italian specialty markets in the weeks leading up to Easter. If you cannot find it, just substitute it with additional ricotta cheese.
- Other Cheeses: I used sharp provolone, fresh mozzarella, basket cheese and just a touch of Pecorino Romano cheese for its added sharpness (but left it as optional due to its high salt content) in addition to the ricotta. You don’t have to use this many different types of cheeses or these specific cheeses at all. Make this pie your own! Use more ricotta cheese if you cannot find basket cheese. Shredded mozzarella can be used in place of fresh and mild provolone can be used in place of sharp. Smoked mozzarella, scamorza, caciocavallo and fontina are all also great options, among other cheeses.
- Meats: Similarly, you can use whatever mix and number of meats as you like in this recipe. I used 5 different types (genoa salami, hot soppressata, mortadella, pepperoni and prosciutto), which is a lot, so feel free to reduce this number and/or try others, such as sweet soppressata, ham (prosciutto cotto), capicola, cooked Italian sausage or even turkey breast. (Having said this, the meat combo that I use is outstanding!)
- Eggs: Use large eggs at room temperature. They help in setting up the meat and cheese pie.
- Spices: Black pepper and nutmeg. Note that you definitely do not need to add any salt to the recipe because of all the salt in the cured meats and cheeses.
How to Make Italian Easter Meat Pie, Step-byStep!
Since we are using a purchased, frozen pie crust in this pizza chiena recipe, there are actually very few, easy steps to make it. Most of the time you’ll spend will be in dicing the meats and cheeses. This recipe makes 2 (9-inch) pies. Here are the steps to make this rich, savory Italian Easter pie:
- Place a rack in the center of the oven and preheat oven to 375°F. Strain the ricotta for 1 to 2 hours and drain any excess liquid from the fresh mozzarella.
- Prep and gather all the meats and cheeses and beat the eggs.
- Transfer the strained ricotta to a large bowl, then add in the basket cheese (if including), eggs, black pepper and nutmeg and mix well.
- Then, fold in all of the remaining meats and cheeses, and stir until well-combined.
- Carefully transfer the meat and cheese mixture to the 2 crusts, dividing it equally and flattening and smoothing the top with a spatula.
- Place the filled crusts on the middle rack of a 375°F preheated oven and set the timer for 40 minutes. After 40 minutes, the pies should be done. They should still have a very slight jiggle to them, which will set once cooled, and golden brown crusts.
- PRO TIP: If the crusts are getting too brown during the baking process, reduce the oven temperature to 325°F and cook it a bit longer.
- Remove the pies from the oven and cool them at room temperature for about 2 hours. Then wrap them tightly in plastic wrap and store them in the refrigerator.
- PRO TIP: Be sure to cool the pizzagaina before slicing it. Cooling time allows the ricotta cheese to set so that it can be sliced without falling apart.
- Enjoy pizza chiena at room temperature, chilled or warmed up–as you please! It is traditionally served on Easter morning or as an appetizer for Easter brunch. That’s it!
More Spring Holiday Favorites
Recipe Variations and Substitutions for Italian Easter Pie
- Meats: Use as many different types as you want and in whatever proportions you want. Also, there are lots of different kinds of meats that you can use. I included the specific mix above that I used, but feel free to switch it up. Other great options are: sweet soppressata, ham (prosciutto cotto), capicola, cooked Italian sausage and even cooked turkey breast, among others.
- Cheeses: Other than the ricotta, all other cheeses can be switched up. Use more ricotta cheese if you cannot find basket cheese. Shredded mozzarella can be used in place of fresh and mild provolone can be used in place of sharp. Smoked mozzarella, scamorza, caciocavallo and fontina are all also great options, among other cheeses.
- Hard Boiled Eggs: Lots of people like to include a few, chopped hard-boiled eggs in this filling.
- Other Ingredients: Feel free to “lighten” this pie up a bit by including ingredients like cooked spinach (be sure to squeeze it dry first), artichoke hearts, roasted peppers, pitted olives, raw or roasted garlic or fresh herbs. Any additional ingredients should be completely drained of all liquid and dry.
- Dough/Crust: As I mentioned earlier, this is the super easy, single-crusted, I-don’t-have-time-to-make-dough-from-scratch version of traditional Italian meat and ricotta pie. Other shortcut options are to use pizza dough, frozen bread dough or even refrigerated crescent dough. Having said this, feel free to use your own, homemade dough recipe and use the double crust (top and bottom) method for this recipe.
TOP TIPS FOR ITALIAN EASTER MEAT PIE
- Buying Meats and Cheeses: Ask the deli counter to cut one big chunk of all cured meats instead of slices. Then, you can cut them into ¼” cubes at home. And, ask for a 1 to 2 prosciutto ends from your market if you plan on using prosciutto. It’s much cheaper!
- Amounts: Regardless of what types of meats and cheese you select, just be sure to use the total amount as indicated in the recipe.
- Salt: Do not add salt to this recipe! It is incredibly salty already from all the cured meats and cheeses. Salty pecorino cheese is noted as optional for this reason.
- Cooling: Be sure to cool the Italian ricotta meat pie before slicing it. Cooling time allows the ricotta cheese to set so that it can be sliced without falling apart.
- Serving: Enjoy this recipe at room temperature, chilled or warmed up–as you please! It is traditionally served on Easter morning or as an appetizer for Easter brunch. It also makes a delicious lunch with a simple green salad.
- Reheating: If you’d like to serve pizza rustica warm and need to heat it up, just cover it in foil. Then, place it in a 300°F oven until heated through. You can also heat it in the microwave.
- Make in Advance: Make pizza rustica up to 4 days before serving. Hold it in the refrigerator covered tightly with plastic wrap. According to the FDA, you can also freeze for up to 3 months! To freeze it, wrap the chilled pie tightly in plastic wrap. Then add a layer of foil and/or place it in a freezer bag. You can also wrap and freeze individual slices for convenience. Thaw in the refrigerator before serving.
I hope that you are enjoying my Italian food blog and all of my Italian recipes and Italian-American recipes!
If you’ve tried Italian Easter Meat Pie, please let me know how it went in the comments below. I love hearing from you!
FOLLOW ME on FACEBOOK and INSTAGRAM to see more delicious food and what might be going on behind the scenes!
The Easiest Italian Easter Meat Pie ~ Pizzagaina (Pizza Rustica)
Video
Ingredients
- 1 pound whole milk ricotta cheese, at room temperature, drained (See NOTES.)
- 8 ounces basket cheese, , crumbled (or use more ricotta cheese)
- 4 large eggs,, beaten
- ½ tsp ground black pepper
- ½ tsp ground nutmeg
- 8 ounces fresh mozzarella,, small diced or pulled into shreds, drained of excess liquid
- 4 ounces sharp provolone,, ¼” dice (about 1 cup diced)
- 4 ounces genoa salami,, ¼” dice (about 1 cup diced)
- 4 ounces hot soppressata,, ¼” dice (about 1 cup diced)
- 4 ounces mortadella,, ¼” dice (about 1 cup diced)
- 4 ounces pepperoni,, ¼” dice (about 1 cup diced)
- 4 ounces prosciutto,, ¼” dice (about 1 cup diced; use the prosciutto end; remove skin & excess fat)
- ¼ cup grated Pecorino Romano cheese, (optional)
- 2 9” frozen, deep dish pie crusts , or 9¾” frozen, regular-depth pie crusts, at room temperature
Instructions
- Place a rack in the center of the oven and preheat oven to 375℉. Prep and gather all ingredients according to specifications above. Put the ricotta in a strainer or fine mesh sieve propped over a bowl and let it drain out excess liquid for 1 to 2 hours at room temperature. (You can line it with cheesecloth if you have it.) Discard the liquid and transfer the strained ricotta to a large bowl and set aside. Drain out any excess liquid form the fresh mozzarella.(Please see the section above in the blog post for Step-By-Step instructions with photos.)
- Combine the ricotta, basket cheese (if including), eggs, black pepper and nutmeg in a large bowl and mix well.1 pound whole milk ricotta cheese, 8 ounces basket cheese, , 4 large eggs,, ½ tsp ground black pepper, ½ tsp ground nutmeg
- Then, fold in all of the remaining meats and cheeses and stir until well-combined.8 ounces fresh mozzarella,, 4 ounces sharp provolone,, 4 ounces genoa salami,, 4 ounces hot soppressata,, 4 ounces mortadella,, 4 ounces pepperoni,, 4 ounces prosciutto,, ¼ cup grated Pecorino Romano cheese
- Carefully transfer the meat and cheese mixture to the 2 crusts, dividing it equally and flattening and smoothing the top with a spatula.2 9” frozen, deep dish pie crusts
- Place the filled crusts on the middle rack of a 375℉ preheated oven and set the timer for 40 minutes.
- After 40 minutes, the pies should be done. They should still have a very slight jiggle to them, which will set once cooled, and golden-brown crusts. (If the crusts are getting too brown during the baking process, reduce the oven temperature to 325℉ and cook it a bit longer.)
- Remove the pies from the oven and (assuming you are not serving them immediately) cool them at room temperature for about 2 hours. Then wrap them tightly in plastic wrap and store them in the refrigerator.
- Enjoy pizza chiena at room temperature, chilled or warmed up–as you please! It is traditionally served on Easter morning or as an appetizer for Easter brunch. Buon Appetito!
Notes
- This recipe makes (2) 9” frozen, deep dish pies or (2) 9¾” frozen, regular-depth pies.
- MEATS AND CHEESES:
-
- You have a lot of flexibility here to use as many different types as you want and in whatever proportions you want. Also, there are lots of different kinds of meats that you can use. I included the specific mix above that I used, but feel free to switch it up. Other great options are: sweet soppressata, ham (prosciutto cotto), cooked Italian sausage or even turkey breast, and capicola, among others.
- Ask for a 1 to 2 prosciutto ends from your market if you plan on using prosciutto. It’s much cheaper! Be sure to cut off all skin and tough, sinewy pieces of fat.
- As far as cheeses, ricotta is necessary for this recipe but the others can be switched out. Use more ricotta cheese if you cannot find basket cheese. Shredded mozzarella can be used in place of fresh and mild provolone can be used in place of sharp. Smoked mozzarella, scamorza, caciocavallo and fontina are all also great options, among other cheeses. Grated pecorino romano is an optional cheese and can either be included in the filling or sprinkled on top (or a little of both).
- Regardless of what types of meats and cheese you select, just be sure to use the total amount as indicated in the recipe.
-
- You can strain the ricotta one night ahead and allow the ricotta to drain overnight in the refrigerator. But, be sure to bring the ricotta to room temperature for 1 to 2 hours before using.
- Take the pie crusts out of the freezer before you start prepping and let the come to room temperature as you prepare the recipe.
- Although I have never had a problem with the pizza rustica overflowing in the oven, I like to bake the pie on a rack over a sheet pan as a precaution. But, you don’t have to do this.
- Be sure to cool the Italian Easter meat pie before slicing it. Cooling time allows the ricotta cheese to set so that it can be sliced without falling apart.
- You can make pizza rustica up to 4 days before serving and hold it in the refrigerator covered tightly with plastic wrap. You can also freeze for up to 3 months! To freeze it, wrap the chilled pie tightly in plastic wrap then a layer of foil and/or place it in a freezer bag. You can also wrap and freeze individual slices. Thaw in the refrigerator before serving.
- If you’d like to serve pizza rustica warm and need to heat it up, just cover it in foil and place it in a 300°F oven until heated through. You can also reheat it in the microwave.
love soup?
Get My Cookbook!
Ditch the dish and embrace the bowl with Soupified: Soups Inspired by Your Favorite Dishes!
Available in ebook, paperback and hardcover.
I use refrigerated dough circles that need no rolling or flouring but give a more authentic crust than frozen pie crusts in foil pie pans. Just lightly butter the inside of a springform pan and lay one dough circle inside and form it up the inside walls of the pan. Add the filling, then slice 3/4” slices of another dough circle and make a latticework over the top of the filling, brushing with beaten egg before baking. It looks and tastes like Grandma’s scratch-made Pizza Gaina!
Thanks for your comment, Clem. It’s great to know that there are all different types of recipes out there that people can choose from. Happy Easter!
Can I cut the receipt in half and use one piece of crust
Yes, you can cut the recipe in half for one crust. They do freeze really well though, fyi! 🙂
This is an awesome recipe thank you.
I was wondering if you can make this in a 13×9 dish if so will all the ingredients fit in the one dish and how long should I bake it. Also can I place one pizza dough on bottom and one on top. Thank you
Hi Cassandra, I have not tested this myself, but it should generally work as two 9-inch round pie pans have a similar (although not exact) capacity as a single 9×13-inch baking pan. But, the 9×13 pan will result in a slightly thinner, or shallower, meat pie and this which may require a slightly shorter baking time, so monitor it closely for doneness using a meat thermometer. You can definitely put dough on top as well as the bottom, but I have not tested this recipe with pizza dough, only pie dough.