Italian Savoury Easter Cheese Pie

Italian Savoury Easter Cheese Pie

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.
Course Appetizer
Cuisine Italian
Keyword fiadone, fiadoni, Italian cheese pie
Prep Time 2 hours
Cook Time 1 hour
Total Time 3 hours
Servings 90 servings
Calories 74kcal
Author Maria Vannelli RD


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


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. 


Serving: 1serving | Calories: 74kcal | Carbohydrates: 5g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 39mg | Sodium: 103mg | Potassium: 25mg | Vitamin A: 90IU | Vitamin C: 0.1mg | Calcium: 80mg | Iron: 0.5mg