Fiadone: Italian Savory Easter Cheese Pie

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
• Let’s prep the fiadone recipe
• How to assemble fiadone
• Tips
• FAQ
• Italian Easter Recipes
• Recipe origins
• Recipe

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

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!)

★★★★★ 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

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