Pizzagaina (Meat Pie) Easter Specialty

Filling for the Pizzagaina 



So we all know now that I use the Frazelli dough for the crust of the meat pie I posted that recipe earlier on my blog.


I get the next few items @ the deli and they cut it for me in thick piece so I can cut it in chunks myself

1 1/2 lbs Ham 
1 1/2 lbs Muenster Cheese
1 lbs Proscuittini  (peppered ham) 
1 lb Prosciutto 

This amount of meats and cheeses will make 2 13 x 9 pies so if your going to make one or a small round use less meat so an example use 1 lb ham and 1/2 of the others and 1 lb muenster and 1 basket cheese
If your using Pepperoni you can do the same get in deli I just happen to have some bags of the sliced one so if I want to use it I will cut it in with these other meats and cheese.
There are lots of Italian Meats you can use its all up to the individual you do have to be careful though some of the meats can make the pie very salty  

2 basket cheese (secret here always make sure you drain your basket cheese in the scolapasta (colander)
it is very wet and you don't want that much liquid in with the rest of the ingredients
Grated Cheese (I can't tell you how much probably 1/2 cup or more 
Black Pepper (if your using the proscuittini don't do alot of pepper might be overpowering 
12 eggs or more 
1 lbRicotta  

Mix up the fresh basket cheese (drained), and then add the ricotta cheese.  Mix the two together with a mixer, and then add in the percorino romano cheese. Next, gradually mix in the eggs.  Once mixed thoroughly, add the prosciutto, ham, and pepperoni (or other meats).  Use a wooden spoon to mix the meats in.  Once mixed, pour the filling into the pie shell.  Smooth out the filling on top with the spoon.

Now this depends on how big you make the pie this is for a good size pie a deep square dish or large round pan
My Mom gave me 2 beautiful pans that they used to use but anything will work well you can even buy those throw away large aluminum ones but use 2 it will be very heavy once you add it all in there and too pick it up out of the oven! 

When you add the crust to the top use a fork to work your way around it and put seams in it to seal it then put in two or three little air holes on top for it to breathe while cooking.

About 50 minutes @ 375 but if its bigger could take a few extra minutes you will be able to tell.
Once its cooked let it cool and cover it well and put in refrigerator you will serve it cold on Holy Saturday no meat on Good Friday for us.
It is a tradition that we go to my parents house @ noon on Holy Saturday to cut the meat pie and eat together.



I don't know if this recipe makes any sense LOL I make it by sight and don't have a written recipe but this pretty much says it all if you have any questions let me know!

Thank you 
Buona Pasqua 
Felicia