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.
Prep Time 2 hours
Cook Time 1 hour
Total Time 3 hours
Servings 90 servings
- 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
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.
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")
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