Easter Pizza Piena Pie

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

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


  • 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

  • ½ 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.

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