EASTER PARIGINA rustic savory pie with cured meats and eggs, easy and quick using ready-made pizza dough and puff pastry, filled with mixed cured meats: salami, cooked ham and speck with cheeses and melty provola.
My daughter had a friend for dinner the other day and, with Easter approaching, I decided to rehearse the holiday lunch. I had mixed cold cuts in the fridge, a few slices of provola and the indispensable eggs… so this Easter parigina was born — super rich and gooey. A very easy rustic pie that smells like a celebration as soon as it comes out of the oven.
The rustic parigina is the perfect recipe when you’re looking for Easter lunch ideas, because it’s showy, flavorful and above all quick to prepare. The base with pizza dough stays soft, the puff pastry top becomes crispy and inside you’ll find a delicious filling of cured meats, eggs and melty cheeses that wins everyone over.
It’s the classic Easter savory pie perfect to serve as an Easter starter, but it also works great for a rustic dinner, a buffet with friends or an Easter Monday picnic.
Join me in the kitchen today — it’s the Easter parigina, rustic pie with cured meats, eggs and cheeses.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter, All seasons
Ingredients
- 1 puff pastry sheet
- 9 oz pizza dough (ready-made pizza dough)
- 5 oz provola
- 2 eggs
- 1 oz salami, diced
- 1 oz cooked ham (prosciutto cotto), diced
- 1 oz speck, diced
- 1 oz prosciutto crudo, diced
- 1 oz mortadella, diced
- 2 oz provolone
Steps
For the recipe I used ready-made pizza dough left to rise for a couple of hours; of course you can make the dough at home.
Cook the eggs, then cool them, peel and slice them.
Arrange the risen pizza dough in an oiled baking pan lined with parchment paper.
Add all the cured meats cut into cubes — you can buy a ready mixed platter — then add the cheeses and close everything with the puff pastry.
Seal the edges, prick the top lightly with a fork and bake at 428°F for 20 minutes. Remove from the oven and cut into wedges.
Bon appétit
If you like the recipe click the stars at the bottom of the article. THANK YOU!
EASTER PARIGINA rustic savory pie with cured meats and eggs
Useful tips for a perfect parigina:
– Don’t overfill the savory pie to avoid the puff pastry tearing during baking.
– Prick the puff pastry lightly on top with a fork to let the steam escape.
– Let the parigina rest at least 10 minutes before cutting, so the filling stays compact.
– Use provola or other melty cheeses to get that super gooey effect.
– You can also prepare it a few hours in advance: it’s delicious hot or warm.
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FAQ EASTER PARIGINA rustic savory pie with cured meats and eggs
Can I prepare the Easter parigina in advance?
Yes, you can prepare it a few hours ahead and reheat it slightly before serving. It’s also great at room temperature.
Can I change the cured meats in the filling?
Of course, you can use vegetables such as spinach, Swiss chard or artichokes, or whatever you have in the fridge.
Can the parigina be frozen?
Yes, you can freeze it already cooked and cut into portions. Just warm it in the oven when you want to serve it.
Can I use only puff pastry?
The classic version uses a pizza dough base and puff pastry top because it creates the contrast between soft and crunchy that makes the parigina irresistible.
Is it suitable for Easter lunch?
Absolutely yes. It’s one of the most loved rustic pies for the Easter table because it’s rich, easy and perfect for sharing.
