Placinta cu Branza (Romanian Cheese Pie)
Crisp, buttery filo layers wrapped round a creamy feta, ricotta and dill filling. Good hot or cold.
- Time1 hr 10
- LevelMedium
- Costabout £1.08 a head
- Oven190°C (170°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 567kcal
- 30.4gcarbs
- 11.4gof which sugars
- 41.9gfat
- 23.7gsaturates
- 16.9gprotein
- 1.2gfibre
- 1.5gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 190°C (170°C fan). Grease a 24 cm round cake tin or ovenproof dish with the oil.
- 2
Mash the ricotta, feta, 1 egg, the dill and pepper together in a bowl. The feta is salty so you will not need extra salt.
- 3
Lay out the filo under a damp tea towel so it does not dry out. Brush one sheet with melted butter, lay it in the tin with the edges hanging over, then repeat with 4 more sheets, turning each a little so the edges overlap all round.
- 4
Spoon in the cheese filling and spread it level. Fold the overhanging pastry back over the top.
- 5
Brush 3 more sheets with butter, scrunch them loosely and arrange on top, then tuck in the edges. Whisk the remaining egg with the milk and pour a little over the top, keeping the rest for brushing.
- 6
Bake for 35 to 40 minutes, until deep golden and puffed, and the filling is set. Cool for 10 minutes before cutting.
40 min
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.
