Pizzagaina, also called Italian Easter pie, is a much-anticipated savory treat during Easter. It can be quite an undertaking to prepare, but I've got a simplified recipe here. Italian nonnis may curse me, but it tastes great!
Ingredients
- 4 unbakeds 9-inch pie crusts , divided
- 2 containerss whole-milk ricotta cheese , 16 ounce
- 1 cup shredded mozzarella cheese
- 2 large eggs
- 0.5 pounds sweet capicola , coppa
- 0.5 pounds hot capicola , coppa
- 0.25 pounds pepperoni
- 1 large egg white , slightly beaten
Instructions
-
1
Preheat the oven to 375 degrees F (190 degrees C). Press 1 pie crust each into the bottom of two 9-inch pie dishes; set aside.
-
2
Mix together ricotta cheese, mozzarella cheese, and eggs in a large bowl until well combined. Roughly chop sweet capicola, hot capicola, and pepperoni; fold into cheese mixture. Divide evenly between the prepared pie dishes.
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3
Top each with a remaining pie crust, crimping the edges together to seal. Brush the top of each pie with beaten egg white.
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4
Bake in the preheated oven until crust is golden brown, 45 to 60 minutes. Let cool for about 10 minutes before serving.
Nutrition Facts
Per serving
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