Savory Cheese Pie (Placinta cu Branza)

Ingredients

• 475 ml (2 cups)feta cheese
• 475 ml (2 cups)ricotta cheese
• 1 largeegg
• to tastefresh dill, chopped (optional)
• 4 sheetspuff pastry
• 1 largeegg, beaten for the egg wash
• to tastesesame seeds (optional)

Instructions

1. 1

   Prepare the oven

   Heat the oven to 190°C (375°F) and line a baking sheet with parchment paper.

2. 2

   Mix the filling

   Grate the feta into a bowl, then mix it with the ricotta and one egg. Stir in chopped fresh dill if using.

3. 3

   Roll the pastries

   On a lightly floured surface, gently roll out each pastry sheet. Spread a quarter of the cheese mixture along one end of each sheet, roll it up and tuck in the ends to enclose the filling. Repeat with the remaining pastry and filling.

4. 4

   Brush and vent

   Place the rolls on the prepared baking sheet and brush them lightly with the beaten egg. Sprinkle with sesame seeds if desired, then pierce each roll with a fork or make cuts with scissors to let steam escape.

5. 5

   Bake until golden

   Bake in the preheated oven for about 1 hour, until the pastries are deep golden brown.

6. 6

   Cool and slice

   Leave the pies to cool slightly on the baking sheet, then transfer them to a wire rack to cool completely. Slice to serve.

What is placinta cu branza?

Placinta cu branza is a Romanian cheese pie, part of a broad tradition of filled pastries found across the region. The name refers to a pie with cheese, while the shape and pastry can vary between recipes.

This version uses crisp puff pastry around a tangy feta and creamy ricotta filling. Dill is optional, adding a fresh herbal note without complicating the preparation.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 11g protein, 29g carbs, 32g fat.

The puff pastry supplies most of the carbohydrates and a substantial share of the fat, while feta and ricotta contribute fat and protein. Pair a slice with a generous serving of salad or fresh vegetables for a more balanced plate.

Choosing the cheese

Feta: Its salty, tangy flavour gives the filling its character. Grate or crumble it finely so it mixes evenly with the ricotta.

Ricotta: This soft cheese balances the feta and helps make the centre creamy. If the ricotta looks particularly wet, drain off excess liquid before mixing.

Handling the pastry

Keep the pastry cool while you work, as warm puff pastry can become sticky and harder to roll. Use only a light dusting of flour so the layers remain distinct.

Spread the filling in an even layer at one end, leaving enough pastry to roll around it and tuck in the ends. This helps keep the cheese enclosed as the pastry puffs.

Getting a crisp finish

Egg wash: Brush the outside lightly for an evenly browned surface. Add sesame seeds after brushing if you want a little crunch.

Vents: Pierce or snip the rolls before baking so steam can escape. This helps prevent pressure building inside and keeps the pastry from becoming soggy around the filling.

Checking when it is done

The recipe gives an approximate baking time of 1 hour at 190°C (375°F). Look for a deep golden-brown colour across the pastry rather than relying on the clock alone.

Let the pies cool slightly before moving them, since hot pastry is delicate. Cooling fully on a wire rack allows air to circulate underneath.

Serving the pie

Slice the pie into portions once it has cooled enough to handle. It works well as a snack, a starter or part of a light meal.

Serve it with a crisp salad or sliced tomatoes and cucumber to add freshness alongside the rich pastry and cheese.

Recipe notes & tips

• Thaw puff pastry according to its packet instructions, but keep it cool until you are ready to roll.
• Drain ricotta if it has excess liquid so the filling is not watery.
• Use a light hand with the flour when rolling out the pastry.
• Seal the ends well to help keep the cheese filling inside.
• Leave space between the rolls on the baking sheet so the pastry can brown evenly.
• Cool the baked rolls on a wire rack to help the bottoms stay crisp.

Variations

• Add dill: Stir chopped fresh dill into the cheese mixture for a herbal note.
• Use sesame seeds: Scatter them over the egg-washed pastry for extra crunch.
• Change the herbs: Replace the dill with chopped parsley for a milder flavour.
• Add black pepper: Grind a little into the cheese filling before mixing.
• Make smaller rolls: Divide the filling among more, shorter pastry pieces and check them earlier as they bake.

Common mistakes to avoid

• Using wet ricotta: Drain excess liquid first to keep the filling from loosening.
• Overworking warm pastry: Chill it briefly if it becomes soft or sticky.
• Overfilling the rolls: Use a quarter of the mixture per sheet and leave room to seal the pastry.
• Skipping the vents: Pierce or snip the rolls so steam can escape during baking.
• Moving them while piping hot: Let the pies cool slightly on the tray before transferring them.
• Taking them out too pale: Bake until the pastry is deep golden brown, as directed.

How to store

Cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in an oven until warmed through to bring back some crispness; a microwave will soften the pastry.

Frequently asked questions