Plăcintă with Cheese and Herbs

Ingredients

• For the pastry: For the pastry:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/2 cup (120ml) plain yogurt 1/2 cup (120ml) plain yogurt
• For the filling: For the filling:
• 2 cups (200g) crumbled feta cheese or brânză 2 cups (200g) crumbled feta cheese or brânză
• 1/4 cup (15g) fresh dill, chopped 1/4 cup (15g) fresh dill, chopped
• 1/4 cup (15g) fresh parsley, chopped 1/4 cup (15g) fresh parsley, chopped
• 1/4 cup (15g) green onions, finely chopped 1/4 cup (15g) green onions, finely chopped
• Salt and pepper to taste Salt and pepper to taste
• For brushing: For brushing:
• 1 egg, beaten 1 egg, beaten

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 20g (12g saturated)
• Carbohydrates: 30g (2g sugars)
• Protein: 12g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the pastry. Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the yogurt to the flour mixture, mixing with a fork until the dough comes together. Knead the dough lightly until smooth, then shape it into a ball. Cover with plastic wrap and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
4. 4.
   In a separate bowl, combine the crumbled feta cheese, chopped dill, parsley, and green onions for the filling. Season with salt and pepper to taste.
5. 5.
   On a lightly floured surface, roll out the chilled dough into a thin circle, about 1/8 inch thick. Transfer the rolled dough onto the prepared baking sheet.
6. 6.
   Spread the cheese and herb filling evenly over the rolled dough, leaving a small border around the edges.
7. 7.
   Fold the edges of the dough over the filling, creating a rustic, free-form pie shape.
8. 8.
   Brush the exposed edges of the pastry with the beaten egg to give it a golden color when baked.
9. 9.
   Bake the Plăcintă in the preheated oven for 30-35 minutes, or until the crust is golden brown and the cheese filling is bubbly.
10. 10.
    Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Feta cheese — If you prefer a milder flavor, you can substitute half of the feta cheese with a milder cheese like mozzarella or ricotta.
• Dill — Make sure to use fresh dill for the best flavor. If unavailable, you can substitute with dried dill, but reduce the quantity by half.
• Yogurt — Opt for plain yogurt with no added flavors or sweeteners. Greek yogurt can also be used as a substitute.

Tips & Tricks

• For a richer flavor, you can add a sprinkle of grated Parmesan cheese on top of the filling before baking.
• Serve the Plăcintă warm or at room temperature for the best taste and texture.
• Experiment with different herbs like mint or basil to customize the flavor profile.
• If the dough becomes too sticky while rolling, lightly dust it with flour.
• Leftover Plăcintă can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Plăcintă is traditionally served as a main course or as a snack. It pairs well with a fresh salad or pickles on the side. Cut it into wedges or squares and serve it warm or at room temperature.

Presentation advice

To enhance the presentation, sprinkle some fresh herbs, such as dill or parsley, on top of the Plăcintă before serving. The golden-brown crust and the vibrant green herbs will make it visually appealing.