Traditional Italian Easter Pie Recipe: Pizza Gaina
Celebrate Easter with Pizza Gaina, a savory Italian Easter pie. It has a flaky, golden crust and is packed with a rich medley of cured meats and creamy cheeses. Also known as Pizza Chiena or Pizza Rustica, a slice of this traditional pie is pure holiday magic.
Pizza Gaina is a decadent, double-crusted masterpiece that is one of the most popular Italian Easter foods. The savory pie is stuffed with a rich mixture of creamy ricotta and eggs studded with Italian cured meats and cheeses. Some people compare it to a rich stuffed deep dish pizza. Others sometimes liken it to a quiche.
The original Neapolitan dish, called Pizza Chiena, originated in the Campanian region of Italy. It served as an indulgence after the fasting of Lent when no meat was eaten. It is traditionally prepared on Good Friday and enjoyed on Easter Sunday. This tradition is a labor of love that honors Italian heritage and helps celebrate life through food.
The dish varies from region to region and even family to family. Every Nonna (Italian grandmother) had her favorite combination of meats, cheeses, and other fillings. Each family believes theirs is the absolute best.
My husband’s family has an Italian heritage and he fondly remembers the wonderful Easter meals his mother prepared. The meal started with Pizza Gaina and then ravioli was next. The main course was roasted leg of lamb and potatoes followed by a salad. Dessert followed later in the evening.
The Pizza Gaina was almost a meal in itself. She made the Easter pie in a large roasting pan. The savory meat and cheese filling was baked in a bread dough.
It was cut into squares and served at room temperature. The Pizza Gaina was large enough to feed a crowd. Besides being served as an appetizer, it was often served as a snack or lunch throughout the weekend,
A classic Pizza Gaina is typically made in a 9″ springform pan. Since the is pie is rich and hearty, it will serve at least 10 people as an appetizer. The number of servings depends on how it is sliced.
My husband has adapted his mother’s huge recipe into a traditional flaky, two crust savory pie. The filling is enough to make two traditional deep dish pies. If the second pie is not needed on Easter, wrap it well and freeze it.
For those pressed for time, the pie can be made with store-bought refrigerated pie dough. It makes preparation easy without sacrificing the taste. If your holiday gathering isn’t large, try this smaller version. One pie is perfect for a gathering of 6 to 8 guests as an appetizer as it is rich.
Pizza Gaina
Makes 2 deep dish pies, each serving 6 to 8 people
Preheat oven to 350 degrees.
- 2 pkg. store bought pie dough or use your favorite pie dough recipe doubled
- large container (15 oz.) ricotta, approximately 2 cups
- 4 eggs, beaten
- 4 Tbsp. grated Pecorino Romano cheese
- 4 oz. slice of picante provolone cheese, cubed
- 1 ball of fresh mozzarella cheese, shredded
- 3 to 4 oz. thick slices of prosciutto, capicolla, ham, and dry Italian salami, cubed
- 1 tsp. dried basil
- 1 tsp. black pepper
- 1 tsp. red pepper flakes (optional)
- In a large bowl, add the ricotta, eggs, grated pecorino cheese and mix well.
- Add the provolone, mozzarella, cubed meats, and seasonings and stir to combine..
- Lay one round of dough in the pan. Add 1/2 of the filling. Cover with the second dough round. Crimp the edges. Make slits for steam. Brush with a little milk, if desired.
- Prepare the second pie using the remaining filling and the second package of pie dough.
- Place the pies in the oven and bake for 45 o 60 minutes until the crust is golden brown. Cover the edges of the crust with foil if they are starting getting too brown.
- Remove from the oven and let cool.
Notes From The Kitchen
This recipe uses two boxes of 9” refrigerated or frozen, deep dish pie dough. Other options are available. You can use your favorite pie dough recipe. Alternatively, try using pizza dough, frozen bread dough, or even refrigerated crescent dough.
If you don’t care for one of the Italian cheeses or cured meats, substitute it with another. Choose one of your liking to make it your own.
When buying your cheese and cured meats, inform the deli you are using them in a recipe. Request them to be cut into a single slice that can be cubed.
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This savory pie is traditional at Easter in Italian-American households. However, you don’t need to be Italian and it doesn’t need to be Easter to enjoy this dish. It really is a great recipe to make for any special occasion. Enjoy a delicious meal anytime by serving it with a side salad. Add some crusty bread and a glass of Italian red wine if you wish.
Have you ever made or had Pizza Gaina? Was if part of an Easter meal or was it prepared as a meal itself? If you celebrate Easter, what is your favorite dish?
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That’s a lovely looking pie, Karen.
This looks and sounds delicious!! Thanks for sharing the recipe and the background info. Barb
This looks like it makes two pies. So, you would halve it for one? It does look fantastic!
Goodness, that’s a solid-looking pie, Karen! xx
That recipe looks so easy, even I could make it and my goodness that would be a hit with all the family. Thanks!
That’s a beautiful crust! It looks and sounds delicious!
That looks fabulous and a real treat after Lent!
A very special treat with the combination of all my favourite Italian cheeses and hams – lovely to see them appreciated thus 🙂 !
This pie reminds me of a quiche but fancier, made for the Easter holiday. What a treat!
Karen, the pie looks fabulous. Thank you for sharing the recipe and the Italian tradition surrounding it. I haven’t heard of it before. Happy Spring!
I have always wanted to make this! Maybe I should this year!
Now this bring me back… a classic dish if there ever was one. Look forward to this dish every Easter.
It’s been a while, but I used to make Easter Pie often; it was a family tradition to have it for dinner on Holy Saturday. I think I’m overdue to make it again.
Even though I had Italian relatives (by marriage), I never saw this Pizza Gaina because we never visited them at Easter time (too much snow!). I checked with my cousins and, yes, it was always served at Easter! I would love to try this, Karen, but maybe a half recipe as there will not be a crowd here for Easter.
This sounds fabulous! And I love the story behind it. Here’s wishing you a very happy and healthy Easter!
Karen, this is such a gorgeous Easter pie,so hearty and full of all the good Italian meats and cheeses. Definitely tempted to make this for our own Easter spread.
That is beautiful!
Looks very tasty Karen! I love pies, but at Easter we like breads – sweet or savoury. 😁
Love those Italian recipes 🙂
I am so going to make this for Easter weekend, just for the two of us, so I don’t have to do much more cooking 🙂
Savory perfection in every bite!
Looks amazing Karen, my husband loves pizza, so this is right down his alley. Thanks for sharing. Happy spring.
What a great pie, Karen. So nice to have these family traditions too. The tradition here in UK is to eat lamb on Easter Sunday and I like to buy an Italian Colomba sweet bread for morning coffee.
Such an interesting pie, Karen! I’ve never had pie before, but it sounds incredibly rich and festive. That combination of meats, cheeses, and eggs in a flaky crust must be so satisfying.
how wonderful does this look? Yummo. Yes i have seen it as pizza rustica i think. Making me hungry …
sherry https://sherryspickings.blogspot.com/
Wow! That is one thick, hearty, and beautiful Easter pie. Yum.
She’s a beauty! So rich and creamy – Perfect Easter Pie to share with family and friends. Take Care, Healthy World Cuisine
This looks like an easier recipe than the one with crusts made from scratch and layering of meats and cheese that my family used to make. I’m going to try this one as it looks delicious. Do you think I can use pre made Pillsbury pie crusts?
I’m glad you like the recipe. You can absolutely use a premade Pillsbury crust. Enjoy
I’ve always wanted to make some version of an Easter pie, whether or not I’m celebrating the holiday. It looks so rich and wonderful! Tofu ricotta would come in clutch here; I’m sure I could veganize it without too much trouble.
That is a meal — and then some. I love how this dish holds such wonderful family memories, as any great dish should.