Pizzagaina is Italian Easter pie. A very traditional savory dish that is a much-anticipated treat for Easter. It can be quite an undertaking to prepare, but I’ve got a simplified recipe here that the Italian Nonnis may curse me for but tastes great!
Ingredients
- 4 unbaked 9-inch pie crusts, divided
- 2 (16 ounce) containers whole-milk ricotta cheese
- 1 cup shredded mozzarella cheese
- 2 eggs
- ¼ pound pepperoni
- ½ pound sweet capicola (coppa)
- ½ pound hot capicola (coppa)
- 1 egg white, slightly beaten
Directions
- Preheat oven to 375 degrees F (190 degrees C). Press 1 pie crust each into the bottom of two 9-inch pie pans.
- Mix ricotta cheese, mozzarella cheese, and eggs together in a large bowl. Roughly chop the pepperoni, sweet capicola and hot capicola; fold in chopped meats. Spoon half the mixture into each of the 2 prepared pie pans.
- Top each pie with a pie crust, crimping the edges together creating a seal. Brush the top of each pie with egg white.
- Bake in the preheated oven until crust is golden brown, 45 to 60 minutes. Let cool for about 10 minutes before serving.
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