Savoury pastry
Plăcintă with telemea and fresh cheese
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Golden thin pastry layers with savoury cheese-and-egg filling and a yogurt topping. Plăcintă has many forms; this practical tray version uses bought thin pastry sheets. It is a savoury cheese pie rather than a sweet cheesecake.
Timing
- Preparation: about 25 minutes
- Baking: about 40 minutes; settling: about 10 minutes
- Total time: about 1 hour 15 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 510 kcal
- Protein
- ≈ 24.9 g
- Carbohydrates
- ≈ 37.9 g
- Fat
- ≈ 27.6 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Pastry sheets use a comparison model of 75% flour and 25% water rather than an exact manufacturer formula. Telemea uses a feta comparison and fresh cheese a cottage-cheese reference. All eggs, dairy and oil are included.
Quantity assumptions and ingredient mapping
- 250 g thin filo or Romanian plăcintă pastry sheets · ≈ 250.0 g · Assumed quantity / reference product
- 200 g sheep-milk telemea · ≈ 200.0 g · Assumed quantity / reference product
- 200 g well-drained unsalted curd cheese · ≈ 200.0 g · Assumed quantity / reference product
- 2 medium eggs, divided · ≈ 100.0 g · Assumed quantity / reference product
- 150 g plain yogurt with 3.5% fat, divided · ≈ 150.0 g · Assumed quantity / reference product
- 80 ml milk with 1.5% fat · ≈ 80.0 g · Assumed quantity / reference product
- 40 ml olive oil · ≈ 36.4 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 250 g thin filo or Romanian plăcintă pastry sheets
- 200 g sheep-milk telemea
- 200 g well-drained unsalted curd cheese
- 2 medium eggs, divided
- 150 g plain yogurt with 3.5% fat, divided
- 80 ml milk with 1.5% fat
- 40 ml olive oil
Instructions
- Preheat oven to 185°C conventional heat. Crumble telemea and mix with curd cheese, one egg and 75 g yogurt. Do not add salt initially because the cheese is salty.
- Grease a tin about 20 × 25 cm with a little of the oil. Prepare pastry as directed on the pack and cover the stack to prevent drying. Fold sheets to fit rather than cutting away unnecessarily.
- Divide pastry into four roughly equal groups. Layer the first group sheet by sheet, brushing thinly with oil. Spread with one third of the filling. Repeat pastry and filling twice more and finish with the fourth pastry group. Distribute oil sparingly across the layers.
- Beat remaining egg with 75 g yogurt and milk and pour evenly over the top. Carefully score four portions. Bake for about 35–40 minutes until topping is fully set and surface golden.
- Let settle for about 10 minutes before cutting. If browning too quickly, cover loosely during baking rather than shortening necessary cooking.
Tips
- Telemea is a Romanian brined cheese. Feta is an accessible substitute with a different flavour. Do not use sweetened dessert curd.
- Sheet number and thickness vary by manufacturer. Thin layers and evenly spread filling matter most.
