Italian Savoury Easter Cheese Pie, also known as fiadone di formaggio, is a rustic combination of eggs and cheese enveloped in a very firm dough.
The combination of cheese and eggs is truly a wonderful thing. And I guess that if you were living in rural Italy, many, many decades ago, you found ways of making some very creative dishes, like these savoury fiadoni.
Come take a look…
The dough is a little bit difficult to roll out, but it has the all-important job of containing a cheese and egg mixture and so the whole combination just works. The cheeses I’ve used are a combination of Caciotta, Parmigiano–Reggiano, and Romano (Salerno). There’s just a slight bite.
ORIGINS OF THE RECIPE FOR Italian Savoury Easter Cheese Pie:
When I was a kid, this was one of the main Easter dishes. I can still remember all the preparations, led by my Mom and Grandmother, in the week before Easter. Would you believe me if I told you that my family would make between 25-30 savoury cheese pies, and just as many for the sweet ricotta pies? We all contributed to making the fiadoni… one of my jobs was to make the little steam vents in the dough with my grandmother’s thimble.
There was so much excitement and fussing during special holidays. Of course, there was all the food preparation, but that was just the excuse to get together with family and friends and to have a good time.
Once again, this is a regional dish from Italy. As I have previously mentioned, my dad’s mother was born in Ripabottoni, in the province of Campobasso, in the Italian region of Molise. The exact realization of the Italian Savoury Easter Cheese Pie will be different in other regions – for example, some families will include sausage and/or ham in their pies. I guess you can say that my family would make a vegetarian version of these rustic fiadoni.
Have you ever tried this Italian Savoury Easter Cheese Pie? Enjoy!!!
Italian Savoury Easter Cheese Pie
Ingredients
The dough:
- 8 eggs
- 8 tablespoons vegetable oil
- 1/8 teaspoon salt
- 5 cups all-purpose flour
The filling:
- 3 cups Caciotta cheese grated
- 2 cups Parmigiano reggiano cheese grated
- 1 cup Romano cheese grated
- 8 eggs
- 2 tablespoons parsley chopped
- 1/4 teaspoon pepper
The egg wash:
- 2-3 egg yolks
Instructions
To make the dough:
- In a large mixing bowl (of stand mixer), with whisk attachment, beat the eggs with the oil and salt for about 1 minute.
- Add about a third of the flour and whisk for 1-2 minutes.
- Switch to dough hook and add the rest of the flour.
- "Knead" dough for about 8-10 minutes. Alternately, you can knead by hand.
- Place dough on slightly floured wooden board.
- Divide dough in 4 parts.
- Wrap each quarter in plastic wrap.
- Let dough rest for at least half an hour.
- Meanwhile,you can grate the cheeses.
To make the filling:
- Grate all the cheeses, set aside.
- Whisk the eggs until frothy (about 1 minute).
- Whisk in the finely chopped parsley.
- Manually add mixture to grated cheeses and gently combine with wooden spoon.
- Set aside.
To assemble the pie:
- Line large cookie sheet with parchment paper. Set aside.
- Place one ball of dough on a slightly floured wooden board.
- With the help of a rolling pin, start stretching out your dough to a circular shape about 1/8- 3/16" thick. (I usually roll it out to a 12 inch circle).
Place "your plate" over the dough and cut around it with a knife (My plate measures 9")
- Remove plate.
- Make a few incisions in the dough. ( I use a thimble)
- Place a heaping cup of cheese mixture in the middle section of half of your pie. (refer to picture in the blog)
- Cover and seal with a fork or with the end of your pastry cutter. Make sure you have a tight seal.
- Place on baking sheet.
- Brush with egg wash.
Repeat. (I usually use the leftover dough to smaller cheese pies or combine them to make a fifth or sixth fiadone).
- Place in preheated oven at 350 ° F for about 20 minutes.
- Lower heat to 325 ° F and continue baking for 30-40 minutes until golden and puffy looking. Depending on your oven, you might want to place a sheet of aluminum paper loosely over the loaves, to prevent them from over browning.
- Place on racks to cool.
- Serve at room temperature.
Recipe Notes
Fiadone can be refrigerated(used within one week) or frozen for up to 3 months.
Total yield is about 6 pies. Each pie can yield 15-16 slices.
1 serving = 1/2 slice
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.
Thanks for dropping by.
Ciao for now!
Maria 🙂
Ema says
Very similar to those that we make. We’ve visited Ripabottoni many times. My husband’s father was born there. Love love love fiodoni !!!!
Maria says
Hi Ema! That’s so wonderful to hear!!! As much as I did not appreciate them as a kid… I absolutely love them now. Appreciate your comment. Thanks so much for dropping by 🙂
Rosalie Todaro says
My dad was from Ripabottoni!
Maria says
Nice to virtually meet you Rosalie! Welcome to She Loves Biscotti ♥
Marcia says
My grandparents were from the same region. We called them “Shudoons”. I still make them today.
Maria says
So happy to hear that some traditions are still being honored. Thanks for taking the time to comment 🙂
Toni says
My family is from Villa San Michele, Isernia. My Nonna makes “la chattone”, large square with meat inside. Thanks for posting, Maria. I will use your recipe and add some cacciatore for Pasqua!
Maria says
Wonderful! I love how every region and every family personalized their fiadone. Appreciate your comment, thanks so much for sharing. Tanti Auguri di Buona Pasqua ♥
Jeanette fishman says
My brother- law was telling us about this great ricotta pie his grandmother made for him . When we found your recipe he realized it was the same pie. His family is also from campobasso His family name is agostinone and mazzachetti on both sides. Thank you very much for the receipe
Maria says
Welcome Jeanette! How wonderful to hear… we are definitely paisano 🙂 It is truly my pleasure! Appreciate your comment ♥♥♥
Sandy says
I am so overjoyed to find this recipe as mom has passed on and I never got the recipe from her. We used to make them at Easter. She would make pasta dough and run it through the pasta machine until thin enough and then fill with eggs and cheese and bake them but I was young and did not write anything down so I am very appreciative for this recipe.
Maria says
My pleasure Sandy. Hopefully it tastes the way you remember it… Appreciate your comment 🙂
Mary Stacey says
Making these today for the first time. Used to make them with my mom every Easter. So happy to find this recipe with measurements. My mother has passed and her recipe is not as accurate as yours. As we get older we want to keep the traditions. My huband who is not Italian loves them and kept telling me to go buy them at Italian bakery and I am telling him you cannot find them because they are only from our region of Italy. I bought a pasta machine to make them , that is how my mother used to make the dough. Hope they turn out and your picture is exactly how my mom’s looked. Thanks for the recipe.
Maria says
My pleasure Mary ♥ I agree with you… traditions are so important. These savory fiadone are truly a regional specialty and as you say, not available in bakeries. I hope they turn out as you remember them.
I remember my maternal grandmother would include meats in the filling. I would always prefer my paternal grandmother’s version (from Ripabottoni,Campobasso). Thanks so much for taking the time to comment… I know how busy it gets such before a holiday 😉
Buona Pasqua to you and your family!
Mary Stacey says
So I made them today and waited for them to cool and had to tast right away. The taste was good but some rose to high and the had an empty cavity. I made small ones and used my pasta machine. I did not have a timble and used a melon scooper for the holes. I think the holes were to big.I wonder if this is the reason why. And my mother used to big a bit of baking powder in the cheese mixture, but I didn’t. Do you know why they would puff up so much?
Maria says
This has happened to me in the past… To be honest, I always thought it was related to the moisture in the cheeses and taking them out of the oven before they were fully baked. I don’t think it is related to size of the holes as those are important for the steam to escape. The temperature of the ovens can also play a part… I’ve never heard of adding baking powder…that is interesting. Thanks so much for taking the time to comment Mary.
John says
Hi,
My grandmother’s family was from Ripabottoni and made these pies her entire 97 year life, I never got her recipe but found this one to carry on the Easter tradition, this will be the second year we make these from this recipe. They are best if they ‘age’ about a week, this give the cheese time to age and this year we will add more pepper, then they are best with a beer!
Does any body have a good substitution for the Caciotta cheese? I have not found a place to buy this.
Thanks
John.
Maria says
That would make sense as this would probably affect the moisture. Great comment John, thank you!
Unfortunately, I have never tried replacing the Caciotta cheese… hoping someone can offer a suggestion.
Best wishes for a Happy Easter 🙂
Jeni De Carlo says
Well, Wow! My parents came from Guardiareggia in Campobasso( it was part of Abruzzi then) way back in the late thirties and a smaller version of these cheese pies were part of every Easter in my growing up years. Now I am making them from my Mum, my Dad and our daughter’s recipe. Our daughter watched Mum making them for a whole Sunday afternoon and wrote down what she observed….
not quite the same recipe as I had, but hey, are they ever good!
Maria says
I love that you are keeping these traditions alive! These savory fiadone are definitely a Southern Italy specialty. Thanks so much for taking the time to comment. Hope you had a wonderful Easter 🙂