Romanian onion and telemea pie

Name: Romanian onion and telemea pie
Ingredients: 500 g flour; 50 g fresh yeast; 250 ml warm water; 1 teaspoon salt; 1 teaspoon sugar; 3 tablespoons oil; 4 large onions (800 g); 200 g telemea cheese

Appetizers - Romanian onion and telemea pie by Nicoleta O. - Recipia

Romanian onion and telemea pie starts with a yeast dough that rises for 30 minutes, then is rolled out thin. Sautéed onion and telemea bake on top; in the end, the edges are browned while the center stays soft and can be folded without breaking. I cut it into small squares and eat it while it’s still a little warm, when you can clearly taste the pieces of cheese in every slice. Preparation: 20 minutes. Cooking: 32 minutes. Resting: 30 minutes. Total time: 82 minutes. Serves: 8. About 390 kcal and 13 g protein per serving.

Ingredients

500 g flour
50 g fresh yeast
250 ml warm water
1 teaspoon salt
1 teaspoon sugar
3 tablespoons oil
4 large onions (800 g)
200 g telemea cheese

Preparation

1. Dissolve 50 g fresh yeast in 250 ml warm water, at about 35°C. 2. Put the sifted flour in a bowl and add the salt, sugar, dissolved yeast and 2 tablespoons of oil. Knead for 8 minutes, until you have a soft, smooth dough. 3. Cover the bowl and leave the dough to rise for 30 minutes. 4. Dice the onion and sauté it for 10 minutes in a pan with 2 tablespoons of oil, until soft and translucent. 5. Grate the telemea. 6. Line the oven tray with parchment paper and brush the paper with 1 tablespoon of oil. Roll the dough out into a thin sheet, then top it with the onion and grated telemea. 7. Bake at 200°C for 22 minutes, until the edges are browned.

Notes

It goes well with a tomato or cucumber salad, which lets the telemea remain the saltier part of the meal. For a change, you can replace the telemea with 200 g grated cheese; the dough contains gluten, and both cheeses contain dairy. Yellow onions work well, and larger dice may need another 2-3 minutes in the pan, until soft and translucent. If the telemea is very salty, leave it in cold water for 10 minutes and pat it dry well before grating. An oven tray of about 30 x 40 cm gives you room for a thin sheet; in a smaller tray, the dough may turn out thicker. Sometimes moist telemea releases a little liquid on the surface; drain it on a paper towel for 10 minutes before putting it on the dough. The pie keeps covered in the refrigerator for up to 3 days. To reheat, 5 minutes in the oven at 180°C will make the edges firmer again.