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Italian Easter Meat Pie-Pizza Gaina

Italian Easter Meat Pie- Pizza Gain(also known as Pizza Rustica, Pizza China, Pizzagaina, Pizza Chena, Pizza Chiena, Meat Pie, Easter Pizza)is found in Italian households to signify the end of Lent and that Easter has arrived. A decadent dish that is filled with meats, cheese and eggs and could be made ahead of time.
Prep Time20 mins
Cook Time1 hr 5 mins
Course: Dinner
Cuisine: American, Italian
Keyword: deli meats, pie crust, ricotta
Servings: 1 9-inch spring form pie

Ingredients

  • CRUST
  • 3 cups all-purpose flour plus more for dusting
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter cut into cubes, chilled
  • 2 large eggs
  • 1/2 cup ice water
  • FILLING
  • pounds ricotta
  • 3 large eggs
  • 8 ounces packaged mozzarella cut into 1/2-inch dice
  • 4 ounces Genoa salami cut into 1/2-inch dice
  • 4 ounces mortadella cut into 1/2-inch dice
  • 4 ounces prosciutto crudo cut into 1/2-inch dice
  • 4 ounces ham cut into 1/2-inch dice
  • 2 Tablespoons grated parmigiano-Reggiano
  • 2 Tablespoons grated pecorino
  • 2 tablespoons parsley chopped, optional
  • EGG WASH
  • 1 large egg yolk mixed with 1 tablespoon water

Instructions

  • CRUST:
  • In the bowl of food processor, add the flour, baking powder and salt. Give it a pulse to combine. add the cold cubed butter. Pulse until the mixture is like a coarse meal (should be pea sized pieces of dough).
  • Add the eggs and water. Pulse until a couple times to combine.
  • Remove the dough onto a clean counter or work surface. Knead it to bring it together (we aren’t overworking dough. Just bringing it together kneading a little bit).
  • Divide the dough into two portions (one portions is 1/3 of dough and the other is 2/3).
  • Wrap with plastic wrap and let it rest for 20 minutes.
  • Preheat oven to 375F.
  • Butter and flour a 9-inch spring form pan.
  • On a clean work surface, roll out the larger portion of the dough to 15-inch round.
  • Carefully place into the bottom of spring form pan.
  • Place in the refrigerator while you prep the filling. Place the other wrapped portion of dough also in the fridge .
  • FILLING:
  • In a large bowl, add the ricotta and eggs.
  • Add in the all the meats and cheeses.
  • Stir every thing to combine.
  • Remove the spring form pan with the crust from the refrigerator.
  • Spoon the mixture cheese/meat filling into the pie crust. Flatten it out with a spatula.
  • On a clean surface, roll out the remaining dough. You could cut out strips of dough or roll it to a 10-inch round. If you’re using strips, place them carefully in an overlapping patter on top of the filling. If you’re using one round piece, carefully transfer on top of the filling.
  • Press the edges of the pastry together.
  • If you have any overhanging dough, trim the edges and tuck underneath.
  • Crimp all around the edge of the crust with a fork. Brush on the egg wash mixture. If you’re using one large piece of dough on top, cut a small steam vent.
  • Bake for 65-75 minutes, or until crust is golden (I place my pan on top of a baking sheet in case any of the cheese mixture bubbles over). Halfway through baking cover loosely with foil paper so it won’t over brown.
  • Transfer pan to a baking rack. Let completely cool before removing from springform pan.
  • Slice into wedges and serve. You could also refrigerate for a couple hours before slicing and serving.

Notes

All images and text  ©Savoring Italy.  Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
 

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