Plăcintă cu brânză de burduf și telemea

Name: Plăcintă cu brânză de burduf și telemea
Ingredients: 200 g store-bought phyllo pastry sheets (half a pack); 250 g brânză de burduf; 125 g plain yogurt; 150 g sheep's-milk telemea; 15 g fresh dill; 1 egg

Appetizers - Plăcintă cu brânză de burduf și telemea by Eufrosina G. - Recipia

Plăcintă cu brânză de burduf și telemea, a Romanian layered cheese pie, is usually served as a snack once it has cooled. The baked sheets are layered with the cheese-and-dill cream, and the egg on top binds the final layer, which browns in the oven. I use thin sheets, which brown quickly after I cut them. Preparation: 20 minutes. Cooking: 33-38 minutes. Resting: 10 minutes. Total time: 63-68 minutes. Serves: 6. Approximately 370 kcal and 16 g protein per serving.

Ingredients

200 g store-bought phyllo pastry sheets (half a pack)
250 g brânză de burduf
125 g plain yogurt
150 g sheep's-milk telemea
15 g fresh dill
1 egg

Preparation

1. Preheat the oven to 175 °C. Cut the pastry sheets into strips, spread them out on a baking tray and bake for 8 minutes, until golden. Leave the oven on at the same temperature. 2. Mix the brânză de burduf with the yogurt and finely grated telemea until you get a smooth cream. Stir in the chopped dill. 3. Crush the baked sheets with your hands. Put a layer in a silicone mold, then a layer of cream; repeat, finishing with crushed sheets. Set aside 2 tablespoons of the cream. 4. Mix the 2 tablespoons of reserved cream with the egg and pour the mixture over the pie. 5. Bake for 25-30 minutes, until browned. Turn the pie out onto a serving plate and leave it to cool for 10 minutes.

Notes

Sheep's-milk telemea varies a lot in saltiness, so taste the cream before mixing in the dill; no salt is added to the mixture. If the brânză de burduf is cold and firm, leave it on the counter for a little while before mixing, so it blends smoothly. You can replace the fresh dill with 5 g dried dill. The pie keeps in the fridge for up to 3 days; if you make it ahead, bake the sheets and assemble it on the day you serve it. Contains gluten, dairy and egg; serve a slice with a tomato salad.