Pizzagaina
Pizzagaina, also called Italian Easter pie, is a much-anticipated savory treat during Easter. It can be quite an undertaking to prepare, but I've got a simplified recipe here. Italian nonnis may curse me, but it tastes great!
unbaked 9-inch pie crusts, divided
4
whole-milk ricotta cheese
2
(16 ounce) containers
shredded mozzarella cheese
1
cup
eggs
2
large
sweet capicola (coppa)
½
pound
hot capicola (coppa)
½
pound
pepperoni
¼
pound
egg white, slightly beaten
1
large
 Preheat the oven to 375 degrees F (190 degrees C). Press 1 pie crust each into the bottom of two 9-inch pie dishes; set aside.
  Mix together ricotta cheese, mozzarella cheese, and eggs in a large bowl until well combined. Roughly chop sweet capicola, hot capicola, and pepperoni; fold into cheese mixture. Divide evenly between the prepared pie dishes.
  Top each with a remaining pie crust, crimping the edges together to seal. Brush the top of each pie with beaten egg white.
  Bake in the preheated oven until crust is golden brown, 45 to 60 minutes. Let cool for about 10 minutes before serving.
