Italian Easter Pie

A few years ago, I made an Easter pie or what the Italian’s call a pizzagaina. It was a lot of work but well worth it in the end. I do not have any Italian in me but I would like to make this a tradition for my family in the future. It is a great dish to add to your brunch menu on Easter. Think about giving it a try next year and let me know if you have a different recipe for one worth trying. I must admit that I am not an expert when it comes to Italian cooking but I sure do appreciate it!

2 1/2 lbs ham (sliced thick from deli-counter or cubed pieces of boiled ham)
1/4 lb prosciutto
1/4 lb pepper ham
1/4 lb capicola
1/2 lb salami
1 lb fresh mozzarella cheese
1 lb mozzarella cheese (1 entire brick of whole milk mozzarella, cubed)
1 lb Farmer’s cheese
3 lbs ricotta cheese
1 stick pepperoni (sliced)
3 tablespoons parmesan cheese
15 eggs
4 lbs pizza dough


Cube ham meat. Cut sliced meat by rolling & slicing or cutting with scissors. Cube mozzarella. In very large bowl, add ricotta & farmer’s cheese. Add 15 eggs. Stir with whisk. Add 3 heaping tablespoons Grated cheese. Stir in the cubed meat and cheese.

Brush pan with oil then melted butter. Roll out & lay dough. Add cheese/meat mixture. Add top layer of dough and pinch bottom & top dough seams together tightly.

Brush top with oil then egg. Sprinkle with grated cheese.

Bake 350 for about 90 minutes. To check if it is done, stick a knife in the center and see if it comes out hot.

Remove from oven. Brush top with melted butter. Cool 2-3 hours and then refrigerate. Serve on Easter.