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Easter Pizza Piena Pie


This delicious recipe, perfect for Easter gatherings, is courtesy of sisters Gerry DiSanto and Nina Scavone.

  • Yield: Makes one 13 3/4-by-9 1/2-inch pie

Source: The Martha Stewart Show, March Winter/Spring 2008


  • Pizza Piena Dough
  • 8 large eggs
  • 2 pounds fresh ricotta cheese
  • 7 ounces sweet Italian dry sausage, very finely chopped
  • 1 cup grated Parmesan cheese
  • 1 pound fresh unsalted mozzarella cheese, chopped
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1 large egg yolk, beaten


  1. Preheat oven to 375 degrees.

  2. On a lightly floured work surface, roll out larger disk of dough into an 1/8-inch thick rectangle about 19 by 15 inches. Fit into a 13-by-9-inch baking dish leaving a 1-inch overhang; set aside.

  3. Roll out second smaller disk of dough to about 1/8 inch thick and cut four 15-by-1-inch strips; set aside. Cut remaining dough into three 11-by-1-inch strips; set aside.

  4. Place eggs and ricotta in the bowl of an electric mixer fitted with the paddle attachment; mix until well combined. Add sausage, parmesan, mozzarella, pepper, and parsley; continue mixing until well combined. Pour mixture over dough in baking dish.

  5. With the long end of the baking dish facing you, place the three 11-inch strips of dough vertically over the top of the filling, spacing evenly apart. Starting in the middle, weave one of the 15-inch strips over and under the vertical strips (folding back every other vertical strip makes this easier). Continue weaving the remaining three 15-inch strips until lattice is complete. Fold over the overhanging pieces of dough and press with a fork to seal.

  6. Brush dough with egg yolk and transfer to oven. Bake until golden brown, about 1 hour and 10 minutes. Serve warm.

Reviews Add a comment

  • MS10051410
    15 MAY, 2008
    Delicious and easy. Dough is so easy to work with. Wonderful for a brunch. This is so similar to my Calabrian husband's fraguni (big socks). I like this version even better.
    24 MAR, 2008
    You will find the recipe by searching "spaghetti and meatballs from the DiSantos". I did a search for "meatballs" and when the results came up I clicked on "The Martha Show" shown under "source" at the top. Good luck!!
  • llopez
    24 MAR, 2008
    03/24/08 Where is the Meatball recipe???
  • deannamv
    22 MAR, 2008
    Looking for the Scavone Sister's recipes...please advise where they can be found on the website.
  • MS11997860
    22 MAR, 2008
    I thought on the show Martha encouraged viewers to check out all of their recipes, which would be on her website. OK, how do I find them? Is there another search engine - besides Recipe Search- somewhere here that I'm not finding? And when I typed in 'Scavone', it only turned up 4 entries - this recipe and 3 other places on the site where the sisters' names are mentioned in conjunction with this same episode. Help !
  • ZiaJan
    21 MAR, 2008
    Difficulty finding this recipe. Saw segment on MSFineLiving but recipe not on that website. Suggestion: Show the name of the project and web location on the screen during segment. Thanx ZiaJan
  • jvs
    21 MAR, 2008
    I need a picture!
  • scarpiniello
    21 MAR, 2008
    Instead of mozzarella, we use fresh cheese, sometimes called basket cheese. We also use a combination of meats: genoa salami, prosciutto, and sopresota. Forget the sauce!
  • MS10790038
    20 MAR, 2008
    Easter Pie (Grain Pie) l lb. ricotta cheese 4 eggs 1/4 cup cook wheat l l/2 cups of white sugar l tea. vanilla zest of l lemon and l orange cook raw grain in water with l tab. olive oil until tender-careful, it likes to boil over. When grain is cool add to mixture and pour into unbaked pie crust. Make a cross with pie dough over top of pie.' Bake @ 350 for 50 min or until done. Yield one 10" pie. Enjoy
  • artgirlri
    20 MAR, 2008
    I too got a recipe from my Italian Grandmother. She was from the Naples area and called it Pizza Piena. She almost always used a hard peppered ham, not sausage, and a more firm form of ricotta diced instead of mozzarella. I can only find this ricotta in specialty shops in the Italian area of town. I concur, tradition calls for eating at room temp or cold and never with sauce. Buona Pasqua!