Reviewed: May 25, 2009

This was a huge success! I did add a number of chopped up vegetables (broccoli, celery, bell peppers, mushrooms) to give it more substance and made one with no meat as well for my vegetarian friends. I also sauted the meat and veggies before mixing it up. Everyone was begging for more!

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Lisa

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Reviewed: Apr. 20, 2009

I"m rating on the ingredients only - I've checked all my usual recipes site and could not find any recipes for Pizzagaina so I tried looking for Italian Easter Pie and I finally found what I was looking for in this Easter Meat Pie. I agree with another individual, by adding onions, garlic or even mushrooms or peppers you no longer have Pizzagaina or aka Italian Easter Pie you have your own recipe for something else. Not that that's a bad thing at all. I also like to experiment.

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KAY5301

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Reviewed: Apr. 11, 2009

We really enjoyed this recipe. It was a bit salty, but I think it was from the meats and cheeses. I only make this once a year and I'm glad I tried this recipe this time.By the way, I halved the recipe, but that was the only change I made. It was very easy to put together and tasty too! Thanks for posting :)

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Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Apr. 11, 2009

My mother got a similar recipe from her mother, and my sister and I got it from our mom. My two nephews and four daughters also make this every easter - even though some of them are doing it in dorm kitchens. I add 6 or 7 hard cooked eggs chopped fine (with a potato masher) and use 1/2 lb pepperoni and 1/2 lb hard salami and 1 lb whole milk mozzerella in 1/4 in dice to 2 raw eggs and 2 lbs ricotta. Salting it to taste before cooking goes a long way to making it flavorful. As another person said, the pepperoni gives it a pop.

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YaYaNaNa

Cooking Level: Intermediate

Home Town: Lexington, South Carolina, USA

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Reviewed: Apr. 10, 2009

Excellent! I did add 1/4 cup of peperoni for a little kick, and great tasting! I have always found this type of pie too salty, but this one is wonderful!

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deb

Cooking Level: Intermediate

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Reviewed: Mar. 18, 2009

just like my mothers now all we need is a good cookie dough crust and it will be even better

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GOODCOOK14

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Reviewed: Mar. 12, 2009

I followed the recipe exactly. Both my husband and I found it to be salty but not bad tasting. We also didn't find the mix of meats to be anything special. If I do anything like this again, I might use just ham. Or find a good egg bake recipe.

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SarahD

Cooking Level: Intermediate

Living In: Mandan, North Dakota, USA

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Reviewed: Sep. 20, 2008

A secretary of mine many years ago gave me a similiar recipe and have trying to find it again since. This is close. I also added a quarter pound of suprasada cubed and made it qa single pie in a springform pan. While it is massive it is the bomb!!! Try it and you'll be glad you did. Happy eating!

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dr.ed

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Reviewed: Apr. 9, 2008

Wow, this is delicious! I knew my boys would like this because they love meat- any kind! I lightened it a bit by using light ricotta and replaced turkey pepperoni for the salami. My husband couldn't get enough of it!

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SusieB

Living In: Highland, Illinois, USA

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Reviewed: Mar. 26, 2008

my grandma revised this pie recipe into a bread and oh is it good substitute the pie crusts with a basic italian bread dough

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DIANAP75

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Reviewed: Mar. 26, 2008

This was easy and delious big hit at dineer. Will make all year long.

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JC

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Reviewed: Mar. 24, 2008

I did not like this at all, I took the advise of other users and used bacon. I just thought that it was blah. Won't make again.

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Dani

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Reviewed: Mar. 24, 2008

Delicious! I made these for Easter & they were just like my Italian Grandmother used to make. There were only 2 things I did differently: I used 9 inch round casserole pans because they are deeper than a regular pie pan. I also omitted the pie crust on the top. Thanks so much for sharing this recipe! Now my kids can enjoy the same Easter Pie I did growing up.

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NJMOM

Cooking Level: Expert

Home Town: Hazlet, New Jersey, USA

Living In: Atlantic Highlands, New Jersey, USA

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Reviewed: Mar. 23, 2008

I'm Italian-American, and we've been making this meat pie in my family every Easter for as long as I can remember. We use basically the same recipe as this one (with eggs, ricotta, mozarella, ham), except that we omit the Parmesan cheese, and use cooked, crumbled Italian sausage in place of the salami and prosciutto. It just wouldn't be Easter without this pie!

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jumpingjoe

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Reviewed: Sep. 24, 2007

Yeah, this was a big hit and a delicious treat that I served around noon as lunch prior to the big dinner about 4-5 hours later.

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BrianMc

Cooking Level: Expert

Living In: Whitby, Ontario, Canada

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Reviewed: Apr. 9, 2007

First time the family ever had it and they all LOVED it.

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EndoMom

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Reviewed: Apr. 8, 2007

This recipe was awesome!!!It was a big hit this Easter in our home..Thank you soooo much!

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michele

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Reviewed: Nov. 15, 2006

Excellent. Word of advice...do NOT add onions and garlic. Also, mozzarella cheese is not authentic in this recipe. Do not use bacon instead of prosciutto

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LADYC20054

Cooking Level: Expert

Home Town: Queens, New York, USA

Living In: Brownsburg, Indiana, USA

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Reviewed: Jun. 7, 2006

This was ok, but nothing really outstanding. I wish I'd used regular bacon instead of prosciutto - it was a bit of a waste as you couldn't really taste it, plus it made the filling rather salty. This would have been good with some onion, mushrooms and a little garlic; also some extra-sharp Cheddar in addition to the Parmesan. I'm glad I tried it but I can't imagine I'll be making it again. Thanks anyway.

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Caroline C

Cooking Level: Expert

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Reviewed: Apr. 19, 2006

Absolutely delicious! I served this at Easter brunch with hot sauce and salsa for guests to top the pies with. I didn't use a top crust because it looks more beautiful with a top of golden brown cheese. Use low-fat/lean meats! This has so much flavor you won't miss the fat and it won't be so greasy.

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