Italian Easter Pizza Gaina (stuffed meat, cheese & egg pies) (easy Pillsbury crust version)

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Italian Easter Pizza Gaina (stuffed meat, cheese & egg pies) (easy Pillsbury crust version)

4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 3,555.5

Total Fat: 237.6 g
Cholesterol: 1,394.9 mg
Sodium: 7,830.9 mg
Total Carbs: 240.3 g
Dietary Fiber: 0.3 g
Protein: 153.2 g

View full nutritional breakdown of Italian Easter Pizza Gaina (stuffed meat, cheese & egg pies) (easy Pillsbury crust version) calories by ingredient

Introduction

My great-grandmother's recipe. She used home-made crust but in this case it was made with premade, refrigerated Pillsbury crusts to save time. I do have the recipe for the fresh crust if someone wants it, but pretty much any flaky pie crust recipe will do. My great-grandmother's recipe. She used home-made crust but in this case it was made with premade, refrigerated Pillsbury crusts to save time. I do have the recipe for the fresh crust if someone wants it, but pretty much any flaky pie crust recipe will do.

Minutes to Cook: 90

Number of Servings: 4

Ingredients

1/2 lb prosciutto

1/2 lb salami

1 lb sliced ham

1/2 lb fresh basket (firm) ricotta

3 lbs soft ricotta

18 XL eggs

1/2 lb provolone

1 cup grated parmesan

1/2 cup fresh parsley

1/2 tsp ground black pepper

8 9" Pillsbury refrigerated pie crusts

Tips

The pie can be served hot or cold, although my family always serves it cold on Easter morning, and then leftovers can be microwaved if desired. The pie also freezes well, if you wrap it tightly in wax paper and then several layers of foil wrap. If you've frozen the pie and want to eat it, allow it to defrost in the refrigerator first.

Directions

Mix the soft ricotta with beaten eggs, grated cheese, black pepper, and parsley. Chop the cold cuts, then add them into the egg mixture. Line 4 deep dish pie pans with pie crusts (roll to stretch if necessary), fill the crusts with filling, and put another pie crust on top of each pie. Crimp the edges, and cut the top crust to vent. Bake at 325 degrees Fahrenheit for one and a half hours. You should be able to stick a butter knife into the pie and have it come out just about clean.

Serving Size: Listed SparkPeople serving size is 1 pie, although hopefully you won't eat a whole pie in one sitting, so enter the fraction of the pie you want to eat. I figured it would be easiest that way.