Reviewed: Apr. 23, 2013

I've never made an Easter meat pie. It was delicious! A bit salty but very tasty!! I'll definitely make this again.

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Reviewer:

Mom23AMD

Cooking Level: Intermediate

Home Town: Maybrook, New York, USA

Living In: Newburgh, New York, USA

Reviewed: Apr. 11, 2013

Could use some salt, and maybe add some additional sharp cheeses

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Reviewer:

garyfromOhio

Reviewed: Nov. 29, 2012

I was looking for something to do with left over ham and found this delicious recipe. It was a hit sans salami & prosciutto - imagine adding those would only make it better! This was my first attempt at making a meat pie and this recipe seems like a solid foundation for endless variations. Thanks Pamster!

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Reviewer:

Mace

Cooking Level: Beginning

Home Town: Longview, Washington, USA

Living In: Portland, Oregon, USA

Reviewed: May 28, 2012

This comes very close to the pizzagena of my memories!I did leave off the top crust, as that is the way we always had it. Yes, it IS salty, but what better excuse to enjoy an icy cold glass of Prosecco? Delicious!

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Reviewer:

bellanonna

Cooking Level: Intermediate

Reviewed: Sep. 25, 2011

Pretty good. I used pizza dough since I didn't have pie crust. My family didn't care for it, I won't make it again.

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RECIPEFAN1

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Seattle, Washington, USA

Reviewed: Apr. 27, 2011

I have been researching Italian Easter Meat Pie since I saw it being made by the Cake Boss and his family! It looked soooo goood! I have read many recipes and learned how many different versions there are. I used this one as a basis. I halfed the recipe for 2 with lots of leftovers! I used a bottom crust only and that was a pizza dough placed in my Pampered Chef stone deep dish pie pan, prebaked for 5 minutes. I used 15 oz of riccotta, 3 eggs, 1/2 lb. cappacola, 1/4 lb. hard salami, a big handful of pepperoni, chopped, 4 hard cooked eggs, chopped, 1 cup mozzarela cheese, 1/4 lb. provalone and a good shake or 2 of parmesan cheese, garlic powder and Italian seasoning. This was so good and it will become an Easter weekend tradition for us, even though i am Irish!! I served this with a Cesar Salad.

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Reviewer:

Dottie

Cooking Level: Expert

Living In: Akron, Pennsylvania, USA

Reviewed: Apr. 26, 2011

I've been looking for a simple recipe to make this for years. I used 2 different kinds of salami, Genoa and soppresatta. Next time I might add some provolone and reduce the mozzarella. Also, I bought sliced salami and prosciutto. Next time, I might have the deli slice it a bit thicker for me. Has anyone used an egg wash on the top crust?

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Reviewer:

La Diva Cucina

Cooking Level: Intermediate

Living In: Old Bridge, New Jersey, USA

Reviewed: Apr. 25, 2011

Thank you so much for sharing this recipe. I made it for Easter and it was incredible. The recipe was easy to follow. My family really enjoyed it and my Uncle Joe said it was the best he has ever had. What a great compliment.... This is a keeper and it something that will be made during the year as a treat... Life is to short to only have it once a year..

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Reviewer:

Donna

Reviewed: Apr. 24, 2011

This turned out great. I had to halve the recipe I did not realize it was for 2 pies. The texture, look and oh man the taste were great. Next time I may add some spinach or broccoli or maybe cauliflower to make it into a meal in one dish thing. I was surprised that it was so tasty with out any spices. I will definitely make this again.

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Reviewer:

StevenofDallas

Reviewed: Apr. 24, 2011

This is the authentic Italian PizzaGaina that I remember from my Sicilian Grandmother with one small exception... Hers was made with pizza dough instead of pie crust and was baked in a springform pan. Oherwise, the taste of the filling is an exact duplication of her old-world recipe! PizzaGaina is made for Easter in southern Italy. This dish takes on different forms and names depending on where you’re from. It’s also known as Pizza Rustica and Italian Meat Pie. This is an integral part of an Italian Easter tradition!!

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