Pizzagaina (Easter Pie)
2016-06-06- Cuisine: Italian
- Course: Main course
- Skill Level: Easy
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- Servings: 16
- Prep Time: 30m
- Cook Time: 45m
Average Member Rating
(5 / 5)
2 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
465 -
Total Fat
11 g -
Cholesterol
195 mg -
Sodium
1600 mg -
Potassium
90 mg -
Total Carbs
25 g -
Sugars
2 g -
Protein
31 g
Ingredients
- 4 unbaked pie crusts
- 2 pounds ricotta cheese
- 1 cup grated Parmesan cheese
- 1 cup mozzarella cheese
- 8 eggs
- At least 1 pound of ham or other coldcuts, roughly chopped
Method
Step 1
Flako pie crust mix which the original recipe calls for doesn't exist anymore. Either use prepared refrigerated crusts or make your own. You need 4 of them.
Step 2
You may want to drain your ricotta and mozzarella if fresh. Let them sit in a colander in the fridge for an hour or two.
Step 3
Press a a pie crust into the bottom of two 9-in pie plates.
Step 4
In a large bowl mix together cheeses and eggs, reserving a little egg white for brushing the crust if you like. Add the chopped meats. Spoon half of the mixture into each of the pie plates. Top each pie with another pie crust, crimping the edges together. Brush the top with an egg white if you like.
Step 5
Bake at 350° for 45-60 minutes until crust is golden brown. Let cool 10 minutes before serving. Can be served hot or cold and can be made a day or two ahead and stored in the fridge.
Shown made with Pie Crust