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Savory Cheese Pie (Placinta cu Branza)

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Last updated on May 29th, 2019 at 07:35 pm

This delicious savory cheese pie is truly a treat. A must try! Super simple to make with puff pastry.

savory-cheese-pie

This is such an easy savory cheese pie recipe.  I don’t think cheese pies are as popular here in North America as they are in Europe and especially Turkey. There are so many variations of cheese pies, but I found a very easy way for me to make these. Whenever I make them. my husband and I fight over them, that’s how good they are. For these you can use any puff pastry you can find.  I do not make the puff pastry so that’s why this is so easy.

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Savory Cheese Pie (Placinta cu Branza)

This delicious savory cheese pie is truly a treat. A must try! Super simple to make with puff pastry.
5 from 3 votes
Print Pin Rate
Course: Appetizer, Snack
Cuisine: Romanian
Keyword: cheese pie
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 16
Calories: 445kcal
Author: Joanna Cismaru

Ingredients

  • 2 cups feta cheese
  • 500 ml ricotta cheese
  • 1 egg
  • 4 pieces puff pastry
  • fresh dill optional
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Instructions

  • Grate the feta cheese in a bowl and mix with ricotta cheese and egg. The reason I add ricotta cheese is so that the pie doesn't end up being too salty, so the mixture is half feta and half ricotta.
  • Roll out your puff pastry and spread 1/4 of the cheese mixture then roll up the dough. Repeat with remainder of puff pastry, brush with egg wash and poke holes in each pastry with a fork.
  • Bake in the oven at 375 F degrees for about an hour or until deep golden brown. Note, you do not have to butter the baking sheet, the puff pastry has plenty of butter in it so it will not stick.

Nutrition

Calories: 445kcal | Carbohydrates: 29g | Protein: 11g | Fat: 32g | Saturated Fat: 11g | Cholesterol: 43mg | Sodium: 392mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4.7% | Calcium: 16.5% | Iron: 10.3%
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Enjoy!

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Comments

  1. Mary Popa says

    February 23, 2019 at 3:25 am

    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

    Reply

  2. Valerie says

    September 10, 2018 at 6:56 am

    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

    Reply

    • Joanna Cismaru says

      September 10, 2018 at 12:32 pm

      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.

      Reply

  3. Kyla says

    January 14, 2018 at 10:29 am

    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!

    Reply

  6. Katarina says

    January 13, 2017 at 2:40 pm

    So good and so easy. My husband and I enjoyed it so much! We used about 2/3 ricotta, since we did not have more feta left, and added some pepper. Looking forward to trying your other recipies!

    Reply

  7. B A says

    June 28, 2016 at 10:51 am

    Just made this…excellent! I added a small am’t of dried dill and a pinch of nutmeg! Very nice flavor
    Next time I’ll leave dill and nutmeg out but add a few golden raisins!
    Thank you:)
    Note: Do bake until nice and browned/crispy on the outside

    Reply

  9. SANDRA IVERSON says

    January 18, 2015 at 4:11 pm

    I’VE NEVER WORKED WITH PUFF PASTRY, BUT HAVE WATCHED SHOWS WHERE IT HAS BEEN USED. HOW MANY SHEETS ARE IN A PKG. DO I TAKE THEM AND SEPARATE INTO 4 SHEETS OR EVENLY DIVIDE WHAT’S IN THE PKG INTO 4 PILES?

    Reply

    • jo says

      January 18, 2015 at 5:17 pm

      Hi Sandra,
      Usually there are only two sheets of puff pastry, some packages come with the sheets already rolled out, some they come where they’re like little blocks and need rolling out. So to get 4 pies you need 4 sheets. If you only want 2 pies then just buy one package of puff pastry and cut the other ingredients in half.

      Reply

  11. shoop exhale says

    February 15, 2013 at 9:02 pm

    Hi! Another irresistible recipe for me to try tomorrow. Thank you very much for another great recipe. May God bless you always.

    Reply

    • jo says

      January 28, 2013 at 11:51 pm

      OMG it never lasts that long at my house to freeze it. Um, the only thing I’d be worried about is it getting soggy, so make sure it cools completely before you wrap it or it’s probably better if you put it in an air tight container. Not 100% sure it will still be the same but you could try it.

      Reply

  13. Diana says

    January 20, 2013 at 12:57 am

    You’re so awesome! You have blown my mind once again. One of my favorite Romanian dishes. Now, I just need to get my non-Romanian husband on board with great dishes like this. I wonder if it is great without dill.

    Thanks,
    Diana

    Reply

  15. Jessica says

    January 16, 2013 at 3:58 pm

    Thank you for the recipe! Can you tell me what you mean when you say to “roll up the dough?” Am I actually supposed to roll it like a roulade, or am I folding it over and tucking the ends under? Sorry for the confusion, but I’m just not sure from looking at the picture!

    Looks delicious!

    Reply

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