Savory Cheese Pie (Placinta cu Branza)
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The Savory Cheese Pie, “Placinta cu Branza,” showcases the heart and soul of Romania, inviting you to experience the laughter and love-cooked meals of my family’s table. Every slice is a cherished moment, a blend of comforting flavors and familial warmth, inviting you to relish the culinary tales and authentic Romanian essence that has been a delightful part of my upbringing.
Savory Cheese Pie “Placinta Cu Branza” that’s incredibly easy to make!
My cherished Savory Cheese Pie, has been a proud representation of my Romanian homeland on my blog for over a decade. It continues to win the hearts and palates of many. The name itself, translating to “pie with cheese,” is a humble nod to the simple joy this dish brings.
This savory cheese pie is not just a recipe; it’s a cherished tapestry of my childhood. A flavorful embrace filled with love and tradition from my Romanian heritage. It’s sprinkled with nostalgia and holds a special place in my heart and on my blog.
Why You’ll Love This Cheese Pie
- Ease of Preparation: Using puff pastry makes this recipe incredibly straightforward and approachable, allowing even novice cooks to create this delicious pie with minimal effort.
- Versatile and Adaptable: The pie is inherently savory but can easily be adapted to create a sweet version, catering to a myriad of taste preferences and satisfying all kinds of culinary cravings.
- Flavorful and Comforting: The combination of creamy feta and ricotta, enveloped in a crispy, golden crust, offers a rich and comforting flavor profile that is universally appealing, promising satisfaction with every bite.
- Feta Cheese: Adds a robust, tangy flavor to the pie; you can substitute it with goat cheese if feta is unavailable.
- Ricotta Cheese: Balances the feta with its creamy texture and mild taste; cottage cheese makes a good substitute.
- Egg: Binds the cheese filling together; a flax egg can work as a replacement if needed.
- Puff Pastry: Creates a flaky, buttery crust; a homemade pastry dough can be used as an alternative.
- Fresh Dill (optional): Provides a fresh, herby flavor; parsley or chives can be used if dill isn’t your favorite.
Alright, you’ll be amazed at how simple it is to whip up this Savory Cheese Pie! It’s basically just assembling and baking. So, let’s get started!
Firstly, let’s tackle the cheese mixture. You just need to grate some feta into a bowl, mix it with ricotta and an egg, and you’re good to go! The ricotta is there to balance out the saltiness of the feta, so you get a nice, smooth flavor. At this point you can also add in some fresh, chopped dill which is really common for this pie.
Moving on to the puff pastry. Lay out your sheets and divide your cheese mixture into four equal parts. Now, place a portion of the cheese mix at one end of each sheet. Start from the end where you placed the cheese and roll it towards the other end, forming a log. Tuck in the ends a bit so that the cheese doesn’t ooze out of the rolls as it bakes. Repeat with remaining sheets and cheese mixture.
Place them on a large baking sheet lined with parchment paper to save you some cleanup. Just make sure to leave enough space between them because they will get bigger while baking. Give them a nice brush with egg wash and poke a couple of holes with a fork or cut with scissors to let that steam out during baking. You can also sprinkle some sesame seeds over them if you wish.
Time to bake! Pop them in the oven, preheated to 375°F. Bake until they reach that beautiful golden brown, around an hour.
And there you have it! Just slice them up and enjoy your homemade Romanian Cheese Pie! It’s that easy and trust me, the taste will transport you straight to Romania!
Frequently Asked Questions
Can I use another type of cheese instead of feta?
Absolutely! If feta isn’t your favorite, you could try substituting it with cottage cheese or a mild shredded cheese like mozzarella or Monterey Jack. The goal is to maintain a balanced, mild flavor in conjunction with the ricotta, so try to avoid overly strong or overly salty cheeses.
Can I add other herbs or ingredients to the cheese mixture?
Definitely! Feel free to get creative. You might add fresh herbs like parsley or mint, or throw in some spinach or finely chopped sun-dried tomatoes for a different flavor profile.
Can this pie be made ahead and frozen?
Yes! Assemble the pies but don’t bake them. Wrap them tightly in plastic wrap and freeze. When you’re ready to enjoy, bake them from frozen, adding a few extra minutes to the baking time.
Can I make a sweet version of this cheese pie?
Absolutely! For a traditional sweet version, you can use a mixture of ricotta, sugar, egg, and raisins as the filling. Adjust the sugar to your liking, and follow the same assembly and baking instructions as the savory version.
Expert Tips
- Don’t Overstuff: Resist the temptation to overfill with cheese mixture. It can cause the pastry to become soggy, and the filling may leak out during baking.
- Keep Pastry Cold: Puff pastry works best when it’s cold. If it warms up and becomes sticky while you’re working with it, pop it back into the fridge for a few minutes.
- Proper Sealing: Make sure to seal the ends of the pastry well to prevent the cheese from oozing out during baking.
- Fresh Herbs: Don’t shy away from adding fresh herbs like dill or parsley to the cheese mixture for an extra layer of flavor.
Storage
Once it’s cooled to room temperature, you can place it in an airtight container and refrigerate it; it’ll stay fresh for up to 1 week. If you prefer to freeze it, wrap each piece individually in plastic wrap and then place them in a freezer bag or airtight container. Whenever you’re ready to enjoy again, just thaw overnight in the fridge and reheat in the oven until warmed through, and it’ll taste as delightful as freshly baked!
Discover Other Delicious Pastries
- Tiropita – Greek Cheese Pie
- Choux Pastry (Pâte à Choux)
- Spanakopita
- Peach Strudel
- Sweet Cheese Buns (Poale-n brau)
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Savory Cheese Pie (Placinta cu Branza)
Ingredients
- 2 cups feta cheese
- 2 cups ricotta cheese
- 1 large egg
- fresh dill (chopped, optional)
- 4 sheets puff pastry
Toppings
- 1 large egg (beaten for egg wash)
- sesame seeds (optional)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 375°F. Line a baking sheet with parchment paper for easy cleanup.
- In a bowl, grate the feta cheese, and combine it with ricotta and egg, mixing well. If desired, mix in some fresh, chopped dill for an added layer of flavor.
- On a lightly floured surface, gently roll out each sheet of puff pastry. At one end of each sheet, evenly spread a quarter of the cheese mixture, and then carefully roll it up, tucking in the ends to encase the filling. Repeat with remaining pastry sheets and cheese mixture.
- Arrange the rolled pastries on the prepared baking sheet. Brush each pastry with a light coat of egg wash and, if desired, sprinkle with sesame seeds. Pierce the pastries with a fork to create vents or cut with scissors, allowing steam to escape and ensuring a crisp crust.
- Bake in the preheated oven for approximately one hour or until they are deep golden brown in color.
- Allow the pies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Slice and serve, and savor the rich and flavorful goodness of this traditional Romanian dish.
Equipment
Notes
- Dill Addition: Incorporating fresh dill is optional but highly recommended for an extra layer of flavor.
- Sesame Seeds Topping: The addition of sesame seeds is optional but can add a pleasant texture and appearance to the finished pie.
- Substitution: If feta is too strong for your taste, you can substitute it with another softer, milder cheese like ricotta or even goat cheese.
- Sweet Variation: For a sweet version of this pie, omit feta and dill, and mix ricotta with sugar, egg, and raisins instead.
- Parchment Paper Use: Lining your baking sheet with parchment paper is recommended for easy cleanup.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Enjoy!
I admit I was skeptical at first, other recipes call for sour cream, but I followed the recipe (I changed it a bit i.e. I put 350g feta and 250g ricotta, plus 2 eggs) and it turned out good, tasty.
Thank you.
I’m glad you gave it a shot and it turned out tasty! It’s always cool to see how people tweak the recipe to make it their own. Thanks for giving it a try and letting me know how it went!
This looks wonderful and I’d like to make it sometime soon. I’m a big fan of Hungarian pastry, so it would be nice to branch out into other eastern European types. However, when and how do you eat it? As a side dish, or a snack?
I’m you’ll love it! We don’t really need an excuse for it, we’d made it whenever we got a craving for it which is quite often. 🙂
Good morning! I was excited to see your savory cheese pie and am looking forward to making it. I was wondering if you also had a recipe for savory Swiss Cheese Pie?
No, I haven’t, but I looked it up and it seems like it’s just a quiche. I have a few quiche recipes on the blog, if you’re interested.
I made a Romanian meal for Mother’s Day. Everyone enjoyed all the food ,but the cheese pie stole the show. I already have requests to all this recipe in the usual meal rotation.
I’m absolutely thrilled to hear that the cheese pie was such a hit for your Mother’s Day feast! It’s always a joy when a dish becomes a new favorite for the family. I’m sure it’ll be just as delicious every time you include it in your meal rotation. Thank you for trying my recipe and for your lovely feedback! Happy cooking! 😊🧀🥧
Ca la mama acasa
I made 2 of the cheese pies, cut the recipe in half. I only cooked them for 30 mintues, though. They were more than done after that time. These were so delicious and easy! Your recipe doesn’t say how much dill to put in. I probably used 1 tbs. chopped fresh dill and could use more next time. This pie was super delicious!
I have a question. This looks exactly like what my grandmother made. But I am sure she used cottage cheese. Can you tell me if cottage cheese is interchangeable in this recipe? If so, please tell me how you would substitute. Thank you! Diane
Hi Diane! I’ve never made it with cottage cheese, but I think it would be fine, just replace the ricotta with it. I would still keep the feta though because it does provide that saltiness to it.
My mom used cottage cheese, farmer’s cheese and ricotta- always a delicious food (I just used cottage cheese and feta- yummy)… I am going to try this one now!
That’s great, let me know how you like it!
Serve with tomato sauce or sweet chilli do you think?
Hi Jasmine,
This recipe is amazing on its own or with any dipping sauce you’d prefer if you want to spice things up. Let us know how the flavor is with any of those sauces you mentioned.
Very good but. Instructions could have been clearer or more specific. Although I know what jelly roll means so many people wouldn’t. Roll out puff pastry to what size is not specified. Spread cheese out how far? Also, I only used 1 pkg of puff pastry and made whole batch of filling then realized the recipe was a double batch making 4 rolls which didn’t make sense to me. It was too late when I realized this and used the whole batch of cheese filling for just 2 sheets of puff pastry and it came out great! So over all was a success just read instructions carefully and make adjustments per other suggestions.
I made it today! Excellent! My whole family loved it!
Dear Jo! I spended 6 months in Romania.This recipe reminded me days in there.It was amazing experiences. Romania has tasty kitchen with pastry. It was funny when I order water every time they bring sparking water. First thing which I learned was apa plata 🙂 Thanks for great post!
https://www.iptvforza.com/iptv-bayilik/
When you say “roll up the dough,” what do you mean? Fold it? In a triangle or rectangle shape? Thank you!
I found the answer in your other comments. Thank you!
You roll it up jelly roll style.
I’ve just eaten a piece of cheese pie, wonderful! I did them exactly to the recipe but made turnovers. Will definitely be a regular make!
My mom made something like this she was from Sidbu Romania or something like that and Transylvania. but she didn’t use the puff pastry dough she made her own go and I didn’t like to mess with the dough so I didn’t watch her she use cream cheese brick cheese cottage cheese egg sugar and vanilla and she made a big I like pizza crust but it was delicious and she put it in a real big square pan or rectangle pan and then she just bake it like a pizza. I want to learn how to make that she died when I was just 14 and now I’m 59 so I’ve been looking for recipes do you have any good dough recipes that I could make or start trying out something for dessert cuz she punch it down and let it rise punch it down and let it ride like three times and then she would use it or she didn’t put nothing on top it would cook like a pizza. And then she made this other thing with fried cabbage and bacon and black pepper and then that’s had the crust on top and the cabbage inside it’s delicious lots of Romanian bacon and onion and cabbage. It would be fried and she also shredded it. Thank you
I’m not sure about the dough she made but I have this recipe for the cabbage with bacon: https://www.jocooks.com/ingredient/pork-main-courses/braised-cabbage-with-bacon/
Hi Jo, I recently discovered your blog when I was searching placinta recipes. My parents are from the Banat region but I was born here. My mother used to make her own dough for placinta and made it with different fillings such as pumpkin, apples and cheese. When I search recipes for this it comes up on Pinterest in Romanian and in metric. I’m wondering if you have a recipe for placinta cu mere? I’m not opposed to using store bought phyllo but also would love a recipe making homemade if you have it. My mother passed away several years ago and she made this without ever using a recipe. Thanks so much! Valerie
Hi Valerie! I have a recipe on the blog for an apple strudel with store bought phyllo, you can find it here, however it’s not a Romanian recipe. If I usually make apple strudels I’ll use store bought puff pastry actually, super easy and fast. I use the same thing for the cheese pie as well. You can find that recipe here.
I haven’t made this yet, but planning on it. Love the addition of ricotta, the cheese they use in Turkey for it is not as salty as the feta we get over here. Can’t wait to eat this, loved having this for breakfast while I was in Turkey. Thanks for sharing!