Plăcintă cu urdă și mărar, Romanian pie

Name: Plăcintă cu urdă și mărar, Romanian pie
Ingredients: 400 g store-bought phyllo pastry sheets; 800 g urdă cheese; 8 g dill; 3/4 teaspoon salt; 100 ml oil; 10 g butter; 100 g sour cream; 2 eggs; 1/8 teaspoon salt

Appetizers - Plăcintă cu urdă și mărar, Romanian pie by Zina M. - Recipia

Plăcintă cu urdă și mărar is a Romanian pie made with urdă, a fresh whey cheese, and dill. Wetter urdă spreads easily, but can soften the pastry sheets, so choose well-drained urdă. The oiled, rolled sheets bake under a layer of sour cream and egg, browning on top while the filling stays soft. I prefer finely grained urdă, so I can spread it in an even layer. Preparation: 20 minutes. Cooking: 40 minutes. Resting: 10 minutes. Total time: 70 minutes. Serves: 8. Approximately 445 kcal and 20 g protein per serving.

Ingredients

400 g store-bought phyllo pastry sheets
800 g urdă cheese
8 g dill
3/4 teaspoon salt
100 ml oil
10 g butter
100 g sour cream
2 eggs
1/8 teaspoon salt

Preparation

1. Mix the urdă with the chopped dill and 3/4 teaspoon salt. 2. Brush the pastry sheets with oil and stack them in groups of four. Spread the urdă over each stack, covering the whole surface, then roll up the sheets. 3. Grease the baking dish with butter and arrange the rolls in it. 4. Beat the eggs with the sour cream and 1/8 teaspoon salt, then pour the mixture over the rolls. 5. Bake in a preheated oven at 180°C for 30-40 minutes, until browned on top. Let the pie rest for 10 minutes before cutting it.

Notes

Cut a piece and serve it with a tomato salad. Ricotta can replace the urdă in the same amount, 800 g, for a smoother filling; the pie contains gluten, dairy and eggs. Keep it covered in the refrigerator for up to 3 days. Thin pastry sheets dry out quickly, so cover the stack with a clean tea towel while you work. I take my time brushing the sheets, especially around the edges, where they dry out first. Taste the urdă before salting it; if it is already salty, start with less salt and adjust after mixing.