Celebrate Easter Italian style with my family’s recipe for fiadone di formaggio, a savory Italian cheese pie. From the pie crust to the cheese filling, savor the taste of tradition in every bite.
Today, I’m thrilled to share my family’s cherished recipe for savory Italian cheese pies, known as fiadone di formaggio in Italian.
My family’s Easter tradition includes making these delicious rustic pies alongside many other Italian Easter treats, like crescia and pizza rustica.
Growing up Italian, the weeks and days leading up to Easter were a flurry of activity. My mom and Nonna would make dozens of these savory cheese pies, complemented by an equal number of fiadone dolce, or sweet fiadone made with homemade ricotta.
Each family member, including the kids, had their designated role. I fondly recall creating the delicate steam vents in the dough with my grandmother’s trusty thimble. As I got older, I was given the task of “pinching” the dough with my nonna’s pastry wheel.
The perfect blend of savory cheese and eggs nestled within a flaky crust creates a symphony of textures and flavors that is simply irresistible.
Won’t you join me as I share the treasured secrets of my family recipe for this fiadone recipe?
Jump to:
Ingredients
For the dough:
- Eggs: Room-temperature eggs provide structure and richness to the dough.
- Vegetable oil: I prefer vegetable oil, but you can easily use olive oil.
- Salt: A small amount of Kosher salt is all you need to enhance the flavor of the dough.
- All-purpose flour: All-purpose flour forms the base of the dough.
For the cheese filling:
- Caciotta cheese: Caciotta cheese adds a creamy texture and mild flavor to the filling, complementing the other cheeses.
- Parmigiano Reggiano cheese: Parmigiano Reggiano cheese has a rich, nutty flavor.
- Romano cheese: Romano cheese contributes a sharp, tangy flavor to the filling, adding complexity to the taste profile.
- Eggs: Eggs bind the filling together and help it to set during baking.
- Pepper: Use as much or as little as you like.
- Parsley (optional): Italian parsley brightens the flavors of the pie. Please note that this is an optional ingredient.
Let’s prep the fiadone recipe
Let’s start by preparing the dough, which must rest for 30 minutes.
- In a large bowl of a stand mixer, whisk together 8 eggs (room temperature), 8 tablespoons of vegetable oil, and ⅛ teaspoons of salt until well combined.
- Switch to a dough hook. Gradually add 710 grams of all-purpose flour (5 cups) and “knead” the dough for about 8-10 minutes until smooth. It should pull from the sides of the bowl. Alternatively, you can knead by hand.
- Place the dough onto a surface dusted with a light layer of flour. Divide the dough into 4 equal parts. Shape the dough into balls.
- Cover the dough with plastic wrap and allow to rest at room temperature for at least half an hour.
Next, let’s prepare the cheese filling.
You will need to grate 200 grams (about 3 cups) of Caciotta cheese, 120 grams (about 2 cups) of Parmigiano Reggiano cheese, and 75 grams (about 1 cup) of Romano cheese. I use a box grater’s medium grate for the Caciotta cheese and the fine grate for the other cheeses.
- In a large bowl, whisk 8 eggs until frothy.
- Add the grated cheeses and ¼ teaspoon pepper.
- Gently combine with a wooden spoon.
Preheat your oven to 350°F (175°C) and position the oven grate in the middle. Line a large cookie sheet with parchment paper and set it aside.
How to assemble fiadone
You will notice that assembling fiadone is similar to making calzone, as both involve enclosing a filling within the dough. Here is the procedure:
- Place one ball of dough on a lightly floured wooden board.
- With a rolling pin, roll out the dough to a circular shape about ⅛ to 3/16 inch thick, aiming for a 12-inch circle.
- Place a 9-inch plate over the dough. Cut around it with a pastry cutter to form the pie crust.
- Remove the plate.
- Make three incisions in one-half of the dough. As you can see in the picture above, I used my Nonna’s thimble to make three small air vents.
- As an option, you can pinch the dough decoratively. Remember to turn it upside down so the flat side faces up.
- Spoon a heaping cup of the cheese mixture onto half the dough circle.
- Fold the other half of the dough over the filling to form a half-circle.
- Seal the edges tightly with a fork or the end of a pastry cutter.
- Transfer the assembled pie to the prepared baking sheet.
- Repeat the process with any remaining dough and filling, forming additional pies.
- Brush the top of the pies with egg yolks.
- Place the pies in the preheated oven at 350°F (175°C) for about 20 minutes.
- Reduce the oven temperature to 325°F (160°C). Continue baking for 30-40 minutes or until the pies are golden and puffy.
- If needed, loosely cover the pies with aluminum foil to prevent over-browning.
- Once baked, transfer the pies to cooling racks. Cool to room temperature before serving.
Be sure to watch the video located in the recipe card for a visual representation of the recipe.
Tips
- Grate the cheese just before assembling the pies for the best flavor and texture.
- Keep the dough balls covered with plastic wrap while working on assembling the individual pies to prevent it from drying out
- Be mindful not to overfill the pies to prevent the cheese mixture from leaking out during baking. Leaving a small border also helps to prevent this.
- Ensure the edges of the pies are tightly sealed to prevent the filling from oozing out while baking.
- Brushing the pies with egg wash before baking creates a beautiful golden crust and adds shine.
FAQ
Yes. Gather the scraps of dough and press them together into a ball.
Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Just make sure to wrap it properly and let it come to room temperature before rolling it out.
Once cooled to room temperature, store the cheese pies in an airtight container or wrap them tightly with plastic wrap. Refrigerate for up to 1 week. For longer storage, individually wrap the pies in plastic wrap followed by aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator.
Italian Easter Recipes
Recipe origins
Growing up Italian meant our home always had excitement and bustling activity during Christmas and Easter.
While food preparation was undeniably a focal point, it served as more than just a culinary task-it was the catalyst for cherished gatherings with family and friends, creating moments of joy and connection.
This savory Italian Easter pie is deeply rooted in regional traditions, hailing from the small town of Ripabottoni, in the province of Campobasso in the Italian region of Molise.
As with many traditional dishes, the exact rendition of this savory cheese pie can vary from one household to another. In some regions, families might incorporate sausage or ham into their pies, adding layers of flavor and texture.
However, in my family, a vegetarian version of these rustic fiadoni allows the simple yet exquisite flavors of cheese and herbs to shine.
As we gather around the table to enjoy these savory Italian Easter pies, we’re not just indulging in a delicious dish-we’re honoring our ancestors’ legacy and the family bonds that transcend time and place.
I hope these family recipes continue to be cherished and passed down for generations.
Buona Pasqua! (Happy Easter!)
THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this recipe for fiadone, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Fiadone: Italian Savory Easter Cheese Pie
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Ingredients
The dough:
- 8 eggs
- 8 tablespoons vegetable oil
- ⅛ teaspoon salt
- 5 cups all-purpose flour 710 grams
The filling:
- 3 cups Caciotta cheese grated, 200 grams
- 2 cups Parmigiano reggiano cheese grated, 150 grams
- 1 cup Romano cheese grated, 75 grams
- 8 eggs room temperature
- ¼ teaspoon pepper
- 2 tablespoons parsley chopped, OPTIONAL
The egg wash:
- 2-3 egg yolks lightly beaten
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.
- Switch to the dough hook and gradually add 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. Form into a ball.
- Cover the dough balls with a 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).
- If using, add the chopped parsley.
- Gently combine with a wooden spoon. Set aside.
To assemble the pie:
- Preheat your oven to 350°F (175°C) and position the oven grate in the middle. Line a large cookie sheet with parchment paper and set it aside.
- Place one ball of dough on a slightly floured wooden board.
- With the help of a rolling pin, stretch your dough to a circular shape about ⅛- 3/16" thick.
- Place a 9-inch plate over the dough. Cut around it with a pastry cutter to form the pie crust. Remove plate.
- Create air vents by making three incisions in one-half of the dough. Be sure to watch the video for clarification.
- As an option, you can pinch the dough decoratively. Remember to turn it upside down so the flat side faces up.
- Place a heaping cup of cheese mixture in the middle section of half of your pie. (refer to picture or video). Be sure to leave a small border around the edges to prevent the filling from leaking out during baking.
- Cover and seal with a fork or with the end of your pastry cutter. Make sure you have a tight seal.
- Transfer carefully to the baking sheet.
- Brush with egg wash.
- Repeat. (I combine the leftover dough to make a fifth or sixth fiadone).
- Place in a 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.
- Slice and serve at room temperature.
Video
Notes
- Grate the cheese just before assembling the pies for the best flavor and texture.
- Keep the dough balls covered with plastic wrap while working on assembling the individual pies to prevent it from drying out
- Be mindful not to overfill the pies to prevent the cheese mixture from leaking out during baking. Leaving a small border also helps to prevent this.
- Ensure the edges of the pies are tightly sealed to prevent the filling from oozing out while baking.
- Brushing the pies with egg wash before baking creates a beautiful golden crust and adds shine.
- Total yield is about 6 pies. Each pie can yield 15-16 slices.
- 1 serving = ½ inch slice
Nutrition
I originally published this post on April 4, 2015, and republished it on March 14, 2024, with updated content, pictures, and a video. Thanks for sharing
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Fiorina
My Grandmother used to make something like these , but they were sweet not savory. They also were made from ricotta but I don’t think there was any other cheese in them. I would love to have that recipe if you have one.
Maria
Yes I do have the recipe… just click on this link: Sweet Ricotta Easter Pie. Enjoy!
Flavia
My reply was for fiorina not Janice, sorry.
Fiorina please read my reply to Janice. Thanks!
Janice
Maria,
My grandmother (from Chieti,Abruzzo,)made these with a sweet lemon dough. The combination of the savory cheese and the sweet dough was delicious! My other grandmother (from Teramo, Abruzzo) made a ricotta pie with a rich ricotta, egg and milk filling flavored with fresh lemon. It was open faced with a lattice top crust. Always put a small piece of palm sticking out of the middle to bless the pie. Thanks for sharing these recipes!
Maria
My pleasure Janice. So many wonderful Easter traditions… love them all. Thanks for sharing!
Flavia
My Nonna did as well; she called them Fiadone, if you’re still in search of something😊 she also made this savoury one, which is what I was in search for. Can’t wait to try it out!
Eileen
My husbands family from Agnone makes a similar recipie every Easter. Great Grandma made them in a large round bowl shape with a hole in the top for the cheese to come out the top. My husbands Grandmother changed it up a bit, and now we make it like a regular pie with a lattice top. Anyway it is made it is a yummy Easter tradition.
Maria
Thanks Eileen. Yes, I agree. So many wonderful traditions. Thanks for stopping by.
Jeni De Carlo
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
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 🙂
John
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
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 🙂
Barb Giambrone
Hi , My family all came from Italy on my mom’s side. Abruzzi, Rome, Naples, mostly . I have all their recipes. Tons and all fantastic. They made these a bit different .They used Cooper, and American cheese and grated, Lots of pepper and lots of eggs. Some they made plain and if you like you can even put tin sliced Pepperoni on the bottom before adding the cheese mixture Or even Sausage! (Make sure the Sausage is drain.) So we make some of each. They called them Gadagidiles! (not sure if spelled right). I should really make a sight here..It’s my first visit. My E-mail is … if you need to question anything though. I loves these.actually i’m making some tonight..lol
Maria
Thanks so much Barb! That is very generous of you.
I love how you have all of your family recipes and keeping the traditions alive.
Appreciate you taking the time to write ♥
Wishing you and your loved ones a Happy Easter!
Mary Stacey
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
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
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
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.
Sandy
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
My pleasure Sandy. Hopefully it tastes the way you remember it… Appreciate your comment 🙂
Jeanette fishman
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
Welcome Jeanette! How wonderful to hear… we are definitely paisano 🙂 It is truly my pleasure! Appreciate your comment ♥♥♥
Marcia
My grandparents were from the same region. We called them “Shudoons”. I still make them today.
Maria
So happy to hear that some traditions are still being honored. Thanks for taking the time to comment 🙂
Toni
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
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 ♥
Ema
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
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
My dad was from Ripabottoni!
Maria
Nice to virtually meet you Rosalie! Welcome to She Loves Biscotti ♥