Celebrate Easter Italian style with my family's recipe for fiadone, a savory cheese pie. From the dough to the cheese filling, savor the taste of tradition in every bite.
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
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.