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"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!"
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1 h 15 m servings 529 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 529 kcal
  • 26%
  • Fat:
  • 40.1 g
  • 62%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 19.1 g
  • 38%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 804 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Press 1 pie crust each into the bottom of two 9-inch pie pans.
  2. 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.
  3. Top each pie with a pie crust, crimping the edges together creating a seal. Brush the top of each pie with egg white.
  4. Bake in the preheated oven until crust is golden brown, 45 to 60 minutes. Let cool for about 10 minutes before serving.



Made this Easter morning, instead of the hams, I used a pound of fresh Italian sausage, pan fried and crumbled first. No leftovers here!

Simple and delicious! I only made 1 pie, so I halved all the ingredients, which worked out great. I'm used to having/making this w. bread dough, so I wasn't sure about using pie crust, but I was...

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