Pasca (Romanian Easter Cheese Pie)
A soft yeast pastry case with a creamy, lemony cheese and raisin filling, topped with a lattice. Served at Romanian Easter.
- Time2 hr plus cooling
- LevelMedium
- Costabout £0.68 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the flour, yeast, 50 g sugar and salt. Add the warm milk, egg and melted butter, mix to a soft dough and knead for 8 minutes. Cover and leave for 1 hour until doubled.
60 min - 2
Beat the ricotta, quark, 3 eggs, 100 g sugar, semolina, soured cream, lemon zest and vanilla until smooth. Stir in the raisins.
- 3
Heat the oven to 180°C (160°C fan). Grease a 23 cm springform tin. Roll out two thirds of the dough and line the base and sides of the tin, pressing it up the sides.
- 4
Pour in the filling. Roll out the remaining dough and cut into strips. Lay them in a lattice over the filling and trim the edges. Brush the dough with the egg yolk.
- 5
Bake for 55 to 60 minutes until the dough is deep golden and the filling is set with a slight wobble in the middle. Cover with foil if it browns too fast.
57 min 30 s - 6
Cool completely in the tin, then chill before slicing. It firms up as it cools.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
