Easter Pie from Abruzzo

fiadone


easter_pie_fiadone_paulasitaliankitchen.com

In Italy, Easter Pie was made to use up leftover cheese and eggs from the Lenten fast. It is traditionally made on Good Friday to eat on Easter Sunday or Easter Monday. The ingredients and shapes vary widely depending on family tradition and region or origin. And along with the family and region variations, there are name variations as well.

This version is shared with me by my Great Aunt Lorraine (Passarelli) Donegan and was passed down through her mother, my Great Grandmother, Donata (Belli) Passarelli. My handwritten recipe simply calls this recipe ‘calzone’, leading me to believe that originally it was shaped like calzone, more rectangle than pie-shaped.

I think the addition of the hard boiled eggs may have been a time-saving part of the recipe that evolved over the years. Traditionally, you make ‘dents’ in the filling and carefully place a raw egg in the indentation, cover with the top crust and bake.

This Easter Pie would be equally good without the sausage, but I have a hunch it was added to quell the craving for meat after the long Lenten fast!


Easter Pie Serves: 4-6 people

FILLING
Prep time: 20 minutes

Ingredients:

  • 1 pound of browned, Italian sausage (drained)
  • 1 pound whole milk ricotta
  • 2 eggs
  • 1/4 cup grated Parmigiano Reggiano cheese
  • 2 tablespoons parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Preparation:
Combine all ingredients and set aside.

PASTRY/PIE CRUST
Prep time: 15 minutes, plus 30 minutes chill time

Ingredients:

  • 1/2 cup shortening
  • 1 1/2 cups flour
  • 1/4 cup milk
  • 2 eggs
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Preparation:

Cut shortening into dry ingredients.

Combine milk and eggs.

Add all at once to dry ingredients.

Chill thoroughly – 30 minutes or overnight – before rolling out.

On a floured surface or floured bread board, divide pastry dough into 2 pieces. Roll each into 2 rounds.

Put one round on a buttered cookie sheet, into a round cake pan or a springform pan.

Pour filling over pastry.

easter_pie_fiadone_paulasitaliankitchen.com

Optional (before covering with top pastry): Top filling with sliced, hard-boiled eggs.

Cover with top pastry and brush with egg wash (one beaten egg yolk plus 2 T. water).

easter_pie_fiadone _egg-wash_paulasitaliankitchen.com

Bake at 400 degrees for 30-35 minutes until golden brown.

May be served warm or at room temperature.

 

Easter Pie from Abruzzo
 
Prep time
Cook time
Total time
 
May be served warm or at room temperature as a main dish, a side dish, or even breakfast!
Author:
Cuisine: Italian
Serves: 4-6
Ingredients
  • FILLING Prep Time: 20 min
  • 1 pound of browned, Italian sausage (drained)
  • 1 pound whole milk ricotta
  • 2 eggs
  • ¼ cup grated Parmigiano Reggiano cheese
  • 2 tablespoons parsley
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Combine all ingredients and set aside.
  • PASTRY/PIE CRUST Prep time: 15 minutes, plus 30 minutes chill time
  • ½ cup shortening
  • 1½ cups flour
  • ¼ cup milk
  • 2 eggs
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • Cut shortening into dry ingredients.
  • Combine milk and eggs.
  • Add all at once to dry ingredients.
  • Chill thoroughly - 30 minutes or overnight - before rolling out.
Preparation
  1. Take out chilled dough and on a floured surface or floured bread board, divide pastry dough into 2 pieces. Roll each into 2 rounds.
  2. Put one round into a round cake pan, a springform pan, or a deep dish pie plate.
  3. Pour filling over pastry.
  4. Optional (before covering with top pastry): Top filling with sliced, hard-boiled eggs.
  5. Cover with top pastry and brush with egg wash (one beaten egg yolk plus 2 T. water).
  6. Bake at 400 degrees for 30-35 minutes until golden brown.

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