Entree: Romania – Dobrogea – Plăcintă Dobrogeană (Dobrogea-style layered savory pie typically filled with brined cheese, herbs, and eggs)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 40 min

Additional 15 min

Total 1 hr 15 min

Ingredients

- 12 sheets phyllo dough (approx. 300 g) or homemade foi de plăcintă
- 14 oz (400 g) telemea cheese or feta, crumbled
- 1 cup (240 g) plain yogurt or sour cream
- 3 large eggs (approx. 150 g)
- 4 scallions (approx. 100 g), thinly sliced
- 1/3 cup (5 g) fresh dill, chopped
- 2 tbsp (30 ml) olive oil
- 6 tbsp (85 g) unsalted butter, melted, for brushing
- 1/2 tsp (3 g) fine salt, adjust if cheese is very salty
- 1/4 tsp (0.5 g) freshly ground black pepper
- Optional: 1 cup (150 g) cooked chopped spinach or chard, well-drained

Instructions

1. Preheat the oven to 375°F (190°C). Lightly butter a 10-inch (25 cm) round or 9x13 inch (23x33 cm) baking dish.
2. In a large bowl, combine the crumbled telemea or feta, yogurt, and eggs and beat until smooth. Stir in the sliced scallions, chopped dill, olive oil, salt, pepper, and cooked spinach if using. Taste and adjust seasoning.
3. Unroll the phyllo and cover with a damp cloth to prevent drying. Place one sheet of phyllo in the prepared dish and brush lightly with melted butter. Repeat layering and buttering with half the sheets, arranging them so edges overhang slightly.
4. Spread the cheese and herb filling evenly over the layered phyllo.
5. Continue layering the remaining phyllo sheets on top of the filling, brushing each sheet with butter. Fold any overhanging edges inward and brush the top generously with butter.
6. Using a sharp knife, score the top in diamond or square shapes to make cutting easier after baking.
7. Bake for 35–45 minutes, until the top is crisp and deep golden brown and the filling is set.
8. Let the plăcintă rest for 10–15 minutes before slicing along the scored lines. Serve warm or at room temperature as a robust main course with a simple green salad or pickles.