Easter Meat Pie aka Pizzagaina (Full Pie)

1865

this the the recipe that my Grandma Rose brought with her from Naples Italy, Easter Meat Pie...Pizzagaina... This meat pie is a winner every Easter. Stuffed full of prosciutto ham, salami, and sopressata salami, as well as ricotta, romano and other cheeses... this pie really satisfies!

the recipe:
for the crust...
6 c. flour
1 cup Crisco
1/4 cup of unsalted butter
1 cup of cold water
coarsely ground black pepper

Mix the flour with the black pepper, give a few whirls with a whisk...mix your eggs with the 1 cup of water...make a well in the flour and pour the egg/water mixture in. Bring together and when it is all mixed up turn onto the counter and knead until smooth. Cut into two and flatten into a flat rectangular shape. Cover and let rest while making the filling...

the filling:
1 lb of each:
Genoa Salami
sweet sopressata
Prosciutto
1 block of munster cheese
1 basket cheese
1 cup of Romano cheese
3 lbs of ricotta cheese
13 eggs
coarsely ground black pepper
cut up all your meats and cheese, mix your eggs, grated cheese and ricotta...combine the ricotta mixture with the meat and cheese mixture, fill your crust and put slits in your crust for steam...bake in a 350 oven for 1 1/4 hours or until the crust is golden brown..

Mix the flour with the black pepper, give a few whirls with a whisk...mix your eggs with the 1 cup of water...make a well in the flour and pour the egg/water mixture in. Bring together and when it is all...
See the full directions on my site

Nutritions

Calories
415

Sodium
209mg
8% DV

Fat
14g
22% DV

Protein
15g
30% DV

Carbs
49g
16% DV

Fiber
2g
10% DV

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Lunch Easter Baked Pork Italian