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MediumMain coursesvegetarianCC0 1.0 Universal
Traditional Dobrogea Cheese Pie (Plăcintă Dobrogeană) with Feta and Yogurt
Heritage Romanian crinkled phyllo pie: paper-thin pastry layers generously stuffed with salty sheep's milk feta and eggs, rolled into coils and drenched in creamy yogurt and sour cream before baking golden.
Prep
25 min
Cook
45 min
Total
70 min
Oven
180°C (160°C vent.)
Ingredients
servings
8
- Thin phyllo pastry sheets400 g
- Salty sheep's milk telemea or feta cheese, crumbled400 g
- Fresh farmer's cottage curd cheese200 g
- Large fresh eggs5 pc
- Sour cream 20%250 g
- Thick plain yogurt200 g
- Melted unsalted butter80 g
Preparation Steps
1
Mix crumbled feta, cottage curd cheese, and 3 beaten eggs together in a bowl until combined.
5 min timer
2
Brush pairs of phyllo with melted butter, sprinkle cheese filling, roll loosely into ruffled coils, and pack in buttered pan.
15 min timer
3
Whisk remaining 2 eggs with sour cream, yogurt, and leftover butter; pour evenly over the arranged pastry coils.
5 min timer
4
Bake in preheated oven at 180°C for 45 minutes until puffed, crisp, and golden brown.
45 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
410
Protein
18g
Carbohydrates
28g
Fat
26g
Allergens
GlutenMilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional European Culinary Archives / USDA Public Domain Database (United States Department of Agriculture (USDA) & European Gastronomic Heritage Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
