Pizza Gaina is an Italian Easter Pie that is much loved and packed with of all the Italian flavors you love like mortadella, salami, mozzarella and pecorino romano.
Perfect for picnics, potluck and buffet dinners this hearty pie that is a celebration of good food!!
Table of Contents
Why you'll love this recipe
The name of this pie doesn't actually describe it accurately. This Italian Easter Pie is known as pizza gaina but also goes by many different names - Pizza Rustica, Pizza Ripiena, Pizza Chiena which means filled or stuffed pizza and originates in the Naples area. It was when the Italian immigrants moved around the world particularly America, that this pie became "pizza gaina".
Despite often being called as an Italian Easter pizza, it is actually nothing like a pizza but more like a cheese and egg pie. Be sure to try my delicious Calabrese Pizza if you are looking for pizza.
Traditionally this pie is prepared on Good Friday to be eaten on Easter Sunday to break the lenten fast. Or taken to a picnic on Easter Monday. Preparing this dish in advance means that the flavor have a chance to develop and meld beautifully!
The ingredients in this recipe are quite rich but so tasty! The best part about pizza gaina is that ingredients can be varied according to your taste. Try different cheeses, salami, cooked sausage or vegetables. The whole family will love it!
Ricotta, which is the main cheese in the filling, is a great carrier of flavors and works perfectly in this pie. Other recipes with ricotta that you'll love are baked ricotta, ricotta pie and sweet pastiera.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page.
Ingredient notes
There are a few ingredients that are necessary for this pizza gaina but much of the filling is adaptable to your taste and what you have. You'll need the usual pie crust ingredients plus fresh ricotta and large eggs then it's your choice. In this pie I have used:-
- ham
- mortadella
- prosciutto
- salami
- mozzarella
- grated pecorino Romano
Variations
The cured meats and cheeses can be swapped.
- Use coppa instead of prosciutto.
- Try cooked Italian sausage (sweet or spicy) instead of salami.
- Provolone or fontina cheese instead of mozzarella is delicious.
- I sometimes use Parmesan cheese instead of pecorino Romano.
- Add hard boiled eggs to the filling.
- Fresh mozzarella can be substituted for mozzarella.
- You can substitute basket cheese for ricotta.
Instructions
Follow the step by step photos that show you how to make pizza gaina.
Firstly, the pizza dough needs to be made and rested while the filling is prepared. Then the pizza gaina can be assemble and baked.
Keep in mind that this pie should cool after baking for about two hours before serving. Otherwise bake the day before and serve cold.
How to make the dough and filling
Preheat oven 350ºF/180ºC. Grease a 9in/22cm springform pan with butter or oil.
- Mix the flour, salt and butter until mixture is sandy in appearance.
- Add the eggs, one at a time, on low speed.
- Add a little bit of milk to help bring the dough together.
- Divide dough into two portion (one larger than the other), cover with plastic wrap and set aside to rest.
- In a large bowl, beat the ricotta until smooth then add most of the egg reserving one tablespoon.
- Add remaining ingredients and combine well. Don't forget to season with salt and black pepper!
How to assemble pizza gaina
- Roll out largest portion of pie dough on a floured surface and line a greased 9in/22cm springform pan. Trim pie dough level with the top of the pan.
- Fill with ricotta mixture.
- Roll out smaller portion of pie dough, cut out a 9in/22cm circle and fit over the filling.
- Brush with reserved egg, fold over extra pie dough to seal the filling. Cut a slit or two in the top of the pie. Bake until golden brown.
Tips for success and FAQ's
You don't need to be a master chef to make this Italian Easter Pie but here are a few tips I've learnt along the way!
- For best results, don't overwork the dough otherwise it will be tough. Mix until the dough just comes together.
- Use dry ricotta that comes in a basket. If you can't find it, drain tub ricotta in a sieve overnight in the fridge. Be sure to have a bowl underneath to catch the liquid.
- Ask for the cured meats to be cut just under ½ inch/1cm thick. You'll then be able to dice the meat easily at home.
- Don't add any salt to the filling because all the ingredients are salty enough
- Allow the pie to cool at least 2 hours.
- If you can wait, make a day in advance for all the flavors to develop.
Absolutely! Line the springform pan with defrosted shortcrust or puff pastry.
Yes! Omit the cured meats and add a combination of any of the following - hard boiled eggs, roasted red peppers (capsicum), sun dried tomatoes in olive oil, olives, cooked and drained spinach, sautéed mushrooms or fried zucchini. Ensure all the ingredients are drained of any liquids.
Pizza gaina will last well-covered in the refrigerator for up to 5 days.
Just cover with foil and heat in a 300ºF/150ºC oven for 30 minutes.
It can definitely be frozen. Wrap with plastic wrap and place in a sealed container before freezing.
Just scrolled down to the bottom of the recipe card and under "Nutrition" you'll find the information. Remember that it is approximate and will depend on the size of portion consumed. Also keep in mind that this is a once a year treat.
Serving suggestions
There are so many ways to serve this pie - either warm or cold! Delicious as an appetizer but just as good served with a salad as a main. Plus this pizza gaina is perfectly portable which makes it the ideal food for a picnic or potluck dinners. Actually you'll love this pie and so will everyone who is lucky enough to score a slice!!
More classic recipes you'll love
Bagna Cauda
Italian Rice Balls
Marinated Eggplant
Sofficini
Pizza Calabrese
If you enjoyed this recipe, I'd really appreciate a star rating and a comment or tag me on instagram @marcellina.in.cucina.
Either way, I love to hear from you!
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Pizza Gaina Recipe
Ingredients
Dough
- 3½ cups (450g) all purpose (plain) flour
- 8 oz (2 sticks/225g) unsalted butter chilled
- 1 teaspoon salt
- 3 eggs
- 2 tablespoons milk more or less
Filling
- 1 lb (450g) ricotta cheese
- 4 eggs
- 8 oz (226 grams) mozzarella (cheese) thick cut then diced
- 8 oz (226 grams) ham thick cut then diced (see notes)
- 4 oz (113 grams) mortadella thick cut then diced (see notes)
- 2 oz (56 grams) prosciutto thick cut then diced (see notes)
- 2 oz (56 grams) salami thick cut then diced (see notes)
- ½ cup grated pecorino romano
- ½ teaspoon black pepper
Instructions
- Preheat oven 350ºF/180ºC. Grease a 9in/22cm springform pan with butter or oil.
Dough
- Place flour, salt and butter in the bowl of a stand mixer. Using the paddle and on the lowest speed, combine until a loose, sandy mixture is formed.
- With the mixer still on low speed, add eggs one at a time until the mixture starts to come together. You may need a tablespoon or so of milk to bring the dough together.
- Turn the dough onto a board ( no need to flour at this stage) and knead a little to form a ball. Divide the dough in two portions - ⅔ and ⅓ - and shape into discs. Wrap each in plastic wrap and refrigerate while you prepare the filling.
Filling
- Place the ricotta in a large bowl and beat with a wooden spoon until broken up and becoming smooth.
- Beat eggs in a small bowl. Reserve approximately 1 tablespoon. (You'll use this later to glaze the top of the pie.) Stir rest of the beaten eggs into ricotta.
- Add remaining ingredients to the ricotta mixture and stir well to combine. Set aside.
Assemble and bake the pizza gaina
- On a lightly floured surface, roll out the larger portion of dough to at least a 16in/40cm circle and line the greased springform pan. Trim the dough to the top of the pan.
- Spoon the filling into the pastry and smooth the surface.
- Roll out the smaller portion of dough to at least 9in/22cm. Use the springform pan as a guide to cut a 9in/22cm circle. Fit the circle of dough over the ricotta filling.
- Brush pastry with reserved beaten egg then fold over extra pie dough to seal the filling. Brush with any leftover beaten egg. Cut a slit or two in the top of the pie. Bake until golden brown.
- Bake for 1 hour until golden brown.
- Cool for 2 hours before serving or refrigerating to be eaten later.
Notes
- For best results, don't overwork the dough otherwise it will be tough. Mix until the dough just comes together.
- Use dry ricotta that comes in a basket. If you can't find it, drain tub ricotta in a sieve overnight in the fridge. Be sure to have a bowl underneath to catch the liquid.
- Ask for the cured meats to be cut just under ½ inch/1cm thick. You'll then be able to dice the meat easily at home.
- Don't add any salt to the filling because all the ingredients are salty enough
- Allow the pie to cool at least 2 hours.
- If you can wait, make a day in advance for all the flavors to develop.
Nutritional Information Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
Marilyn
I made your pie it was delicious. I miss my moms. This recipe really taste like the same. I was so dumb I didn’t watch my mother❤️
Edward
Absolutely delicious! I made for Easter and my family loved it!
Marcellina
I'm happy to hear that, Edward! We love it too!
Ray
I really doubted your crust recipe, but I made everything exactly as stated (I did not add salt to the filling, per the notes). The crust added a dry texture to the mix, but I grew up eating southern buttermilk biscuits with eggs, which this reminded me of. This was a wonderful combination. Unfortunately, my married family is polish and does not share my enthusiasm for Easter Pie, but I will say this is very close to what my Great Aunts, 1st generation off the boat made every Easter. Wonderful! Definitely worthy of 5 stars without modification at all.
Ray
I lied a little, I did add a few chopped hard boiled eggs to filling mix which is what my Aunts did too. But everything else was perfectly spot on.
Marcellina
I'm thrilled that you enjoyed my recipe for this pie and that it was close to what your Great Aunts made. We love it, too! Every family has their own particular version that is special to them so it can sometimes be different. I find that this is the case with most Italian recipes. From region to region, town to town, and family to family, recipes differ but I love the differences. I will add chopped hard boiled eggs next time.
Ray
There is 3/4 tsp of salt listed in the ingredients for the Filling. The notes say, "Don't add any salt to the filling because all the ingredients are salty enough". I am confused.
Marcellina
My apologies, Ray. No, there should be no salt in the filling. Thank you for pointing that out.
Natalie
Oh wow, this looks delicious. A wonderful meal to serve for the Easter holidays. I'll save the recipe and give this a try. Thnaks!
Raffaela
Thanks happy ???? raffaela
Marcellina
You're welcome, Raffaela! Happy Easter to you too 🙂