Dobrogea pie

Name: Dobrogea pie - Adelaida K.
Ingredients: Sheets: 500 g flour; 300 ml warm water; 100 ml oil; 1 packet of dry yeast; 1 teaspoon of salt; a little flour for rolling out the sheets. Filling: 600 g of salty telemea cheese; 3 eggs. Sauce: 500 g yogurt; 3 eggs; 1 teaspoon of salt (be careful if the cheese is too salty; just add a pinch).

Dessert - Dobrogea pie by Adelaida K. - Recipia

The first time I made this Dobrogea pie, I noticed how easily the dough comes together and how quickly everything goes if you have the right cheese on hand. The work surface needs just a little flour and some patience when rolling it out, but it’s nothing complicated. The sheets come out thin, and the mixture of cheese and eggs provides the specific texture that this pie is known for. Every time I pour the sauce over it, I feel like it looks even better. Quick Info Total time: about 1 hour and 30 minutes Preparation time: 30-40 minutes (for sheets, filling, and sauce) Baking time: 30 minutes initially, then an additional 30-40 minutes after pouring the sauce Servings: 7-9 (depending on how large you cut the pieces) Difficulty: medium Recipe type: savory pie, suitable for dinner or a snack Ingredients Sheets: 500 g flour 300 ml warm water 100 ml oil 1 packet of dry yeast (usually 7 g) 1 teaspoon of salt a little flour for rolling out the sheets Filling: 600 g salty cheese (telemea) 3 eggs Sauce: 500 g yogurt 3 eggs 1 teaspoon of salt (if the telemea is very salty, use less or just a pinch) Preparation method 1. Start with the dough. Place the flour in a large bowl, add the salt and dry yeast. Mix a little, then gradually pour in the warm water. Incorporate the oil as well. Knead until you get a smooth dough that doesn’t stick to your hands. Let it rest for 10-15 minutes while you prepare the rest. 2. Divide the dough into 7 equal pieces. Roll them gently into balls. Sprinkle a little flour on the counter and, one by one, roll each ball out into a thin sheet. You can roll it out directly on parchment paper if that’s easier for you. The sheet doesn’t have to be perfect; the important thing is that it’s thin. 3. Prepare the filling: grate or crumble the salty cheese into a bowl, add the 3 eggs, and mix well until you have a uniform mixture. 4. On each rolled-out sheet, place some of the cheese and egg mixture, roughly in the center. Bring the edges of the sheets towards the center, overlapping them, and gently pinch to form little packets (or rolls, if you prefer). Don’t press too hard, just enough to keep the pie closed and prevent the filling from spilling out. 5. Place each filled pie in a greased baking tray. The tray doesn’t need to be lined, just greased to prevent sticking. Once you’ve finished with all of them, place the tray in a preheated oven at 180°C and bake for 30 minutes. The pie will develop a slight crust but won’t be fully browned. 6. Meanwhile, prepare the sauce: beat the 3 eggs with the yogurt and salt (be careful with the salt depending on how salty the cheese is). After the first 30 minutes of baking, take the tray out of the oven, pour the sauce over the pie, covering it as evenly as possible. Prick it with a fork here and there to help the sauce penetrate better. 7. Put the tray back in the oven and bake for another 30-40 minutes, until the sauce is absorbed and the pie becomes golden. The time may vary depending on the oven—if it hasn’t browned nicely after 30 minutes, let it bake a bit longer. 8. Remove the pie and let it sit for 10-15 minutes to stabilize before cutting. Why I make this recipe often I prefer it when I crave something savory and hearty. It doesn’t require complicated ingredients or special techniques. The sheets always come out flaky, and the filling is generous. The pie is great both warm and cold, and it keeps well for a few days. Tips and variations Tips Use cow or sheep telemea according to your preference. If the cheese is very hard or dry, you can crumble it with a fork to mix it more easily with the egg. Don’t overdo it with the flour when rolling out; just enough to prevent the dough from sticking. It’s important to prick the pie with a fork after pouring the sauce—it helps with even baking. Substitutions You can use a mixed cheese (cow + sheep), but try to maintain a saltier and more distinct flavor. If you don’t have yogurt, kefir or buttermilk will work, but yogurt is essential for the sauce's texture. Variations Some people add a bit of dill to the cheese, but the basic recipe is just with cheese and eggs. If you want a thicker pie, use a smaller tray and don’t roll the sheets out too much. Serving ideas Cut into suitable pieces, it goes well with plain yogurt or fresh tomatoes, especially in summer. It can easily replace a light dinner or be packed for lunch. Frequently asked questions 1. Do the sheets have to be rolled out very thin? Yes, the sheets should be as thin as possible, but not transparent. If they are too thick, the pie won’t bake well and won’t have the right texture. 2. Can I use fresh yeast instead of dry? Yes, but for this amount, use about 20 g of fresh yeast, dissolved in a little warm water. 3. What kind of cheese works best? Classic telemea cheese, which is fairly salty, is ideal. You can also use a mixture of cow cheese with salty telemea if you don’t want it to be too intense. 4. Can the pie be frozen? I don’t recommend freezing, as the texture changes significantly upon thawing due to the yogurt and egg sauce. 5. Should it be covered with foil while baking? No, the pie is baked uncovered to allow for even browning, especially after the sauce is poured on. Nutritional values Estimate for one serving (out of 9): approximately 350-400 kcal Protein: 14-18 g Fat: 18-22 g Carbohydrates: 33-38 g The yogurt and egg sauce increases the protein and fat content. If you use lower-fat telemea, the values may decrease slightly. The information is approximate, as the composition of the cheese can vary widely. Storage and reheating The pie keeps well in the fridge, covered or in a container, for 2-3 days. It can be eaten cold or gently reheated in the oven. I do not recommend reheating in the microwave, as it becomes too soft. Reheated in the oven at 160°C for 8-10 minutes, it regains its crust.

Dobrogea pie

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