Pizza Gaina

Pizza gaina (also called pizza chiena or pizza rustica) is a quiche-like Italian savory Easter pie. Traditionally it is made with a bottom and top crust, but I have found that, if we fill up on a heavy savory pie to begin the Easter feast, there is not enough room for the lamb, vegetables, and desserts to follow. I have modified the recipe by eliminating the crust and just baking the filling in a 9×13 pan. It is still rich, but you only need a small piece to be satisfied. If you prefer a more traditional method feel free to encase the filling in a pastry crust.  It is delicious and a great start to celebrate the holiday.

Pizza Gaina

1 (32 oz.) container whole milk ricotta
6 large eggs
1/4 c. milk
pinch of kosher salt
freshly ground black pepper to taste
1/4 tsp. dried oregano
1/4 tsp. dried thyme
1/8 tsp. grated lemon zest
1/8 tsp. onion powder
1/8 tsp. garlic powder
pinch of Aleppo pepper or red pepper flakes to taste
1/2 c. grated parmesan cheese
8 oz. whole milk mozzarella, diced (1-1/2 c. diced)
1/3 lb. thinly sliced and rough chopped boiled ham (1-1/2 c.)
1 c. thinly sliced and rough chopped Genoa salami
1/4 c. thinly sliced and rough chopped pepperoni
1 Tbsp. chopped sundried tomatoes in oil
1/4 c. chopped fresh Italian flat leaf parsley

Preheat oven to 350 degrees. Grease a 9×13 glass baking pan. In a large bowl whisk together the ricotta cheese and eggs until smooth. Whisk in milk. Add salt, pepper, and spices. Mix well. Add parmesan and mix. Add mozzarella and cold cuts. Mix well. Fold in sundried tomatoes and fresh parsley. Pour into prepared pan. Bake 40 minutes until set. Serves 12.

Pizza Gaina filling ready for the oven

Baked Pizza Gaina

This entry was posted in Appetizers, Easter, Pies. Bookmark the permalink.

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