Braided Puff Pastry with Italian Cheeses and Cured Italian Meats

Pizzagaina, Italian Easter Pie in English is the most expected and anticipated dish associated with Easter.

Main ingredients are a filling of ricotta, with selections of the best cured Italian cold cuts and cheeses that are encased and baked in pizza dough. 

Italians, dominantly Catholic, observe Lent from Ash Wednesday through Good Friday. This is a period of penance and abstinence from eating meat on Fridays. Symbolic at the end of fasting, Italians help celebrate with this incredible meat filled appetizer. The ritual is so special, it’s rarely made at any other time.

Mom would make hers on Holy Saturday. She started accumulating ingredients a week ahead of time that included wasted ends from Italian cold cut logs deeply discounted that were perfect for cubing. 

Traditional Easter Pie is made for a crowd. Mine is assembled in a spring formed cheesecake pan. Sides and bottom are lined with pizza dough. Filling starts with a base mixture of ricotta, grated Parmigiana, and eggs for binding. Cubed Italian cheeses and a variety of salami, Prosciutto and other cured Italian cold cuts are folded into the ricotta mixture and the top sealed with dough, ready for the oven.

Refer to the Assembly and Braiding Technique.

Scaled Down Version

This scaled down version of Easter pie replaces the traditional oversized version. It’s convenient to serve at smaller socials or holiday gatherings. Dough is replaced with braided puff pastry. Proportioning ingredients ensures all the same great flavors as the original while flaky egg washed pastry adds eloquence.

Different than traditional Easter Pie, we frequently serve them as appetizers year-round. 

This recipe makes 2 identical braids. If making only one braid, beat both eggs and use half the odd egg for the wash.