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
- 8 eggs
- 8 tablespoons vegetable oil
- 1/8 teaspoon salt
- 5 cups all-purpose flour
- 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
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.
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!