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Some people call it Easter Pie or Italian Easter Pie. Others say Pizza Rustica. Then there are those who call it Pizza Pieno, Pizza Gaina, Pizza Chiena, or Pizza Chena. Would a pie by any other name smell as sweet? I’m not sure, but it would definitely taste just as good.
What you call it is pretty inconsequential– it really all comes down to where in Italy specifically your family came from. Personally, my Nonna didn’t call it any of the above. Mainly, you know, because I don’t have a Nonna.
I almost feel like an imposter sharing this recipe with you guys because it’s not a meal that we’ve eaten for generations, shared with me by my Italian grandmother. I’m not even Italian at all. (Well, I suppose that’s pending the results of my DNA test. But I’m preeeetty confident.) However, my housemate Mike is, and every Easter he brags endlessly about how this edible shrine of Italian meats and cheeses is the real deal. The ultimate Italian dish. The one thing the rest of us have no clue were missing.
So, I decided to give it a try.
I fully expected this recipe to be incredibly hard, because the end result is so impressive. However, it’s actually super simple – the kind of recipe you can make with kids (they’ll love stretching out and shaping the crusts) or make in bulk for the whole extended family. The keys to keeping it so easy?
Along with the Hatfield Sweet Italian Ground Sausage and Hatfield Uncured Ham, I like to fill my pie with pepperoni, sopressata, sharp provolone, fresh mozzarella, ricotta, parsley, and eggs. It’s almost like a towering version of a stromboli! Feel free to get creative and mix in other meats, spinach, roasted red peppers, or whatever you think your family would love most!
Whether you’re Italian or not, this recipe is the perfect holiday meal to serve your family (and the resident Easter Pie expert devoured several slices, so I am going to say that it’s Italian-American approved). Make it for Easter, for a family get-together, for a picnic or party, or just to slice up for meals throughout the week, which is what I’ve been doing. It truly is the ultimate Italian treat (no matter what you choose to call it)!
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