Moldovan Spiral Pie (Învârtită)
Învârtită Say it: in-vur-TEE-tuh
Învârtită is a beloved Moldovan pulled-dough pastry coiled into a spiral and baked until golden and crisp. Traditionally made with a simple stretched dough, it is filled with sweetened fresh cheese, tart cherries or spiced pumpkin. Families prepare it for holidays, family gatherings and Sunday meals. The delicate, flaky layers and contrasting sweet or savory filling make this spiral pie both comforting and festive.
Moldovan Spiral Pie (Învârtită)
Învârtită
Pronounced in-vur-TEE-tuh
- Serves
- 8
- Prep
- 1 hr
- Cook
- 35 min
- Total
- 1 hr 35 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Cheese Filling
Method
In a large bowl mix flour and salt. Add warm water, oil and vinegar; stir until a soft dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic. Cover with a damp towel and rest 30 minutes.
Divide rested dough into 4 equal pieces. On a large, lightly oiled table or cloth, roll one piece into a thin rectangle, then gently stretch with your hands until paper-thin and almost translucent.
Brush the stretched dough lightly with oil. Spread one-quarter of the cheese filling evenly over the surface, leaving a 1-inch border.
Starting from one long side, carefully roll the dough into a tight cylinder. Coil this roll into a spiral on a parchment-lined baking sheet. Repeat with remaining dough and filling to make four spirals or one large shared spiral.
Brush the tops with a little more oil or a beaten egg wash for shine. Bake in a preheated 375°F (190°C) oven for 30-35 minutes until deep golden brown and the edges are crisp.
Remove from oven and let cool on a wire rack for 10 minutes before slicing. The pastry is best served slightly warm.
For cherry or pumpkin versions, replace the cheese filling with 1 1/2 lb (680 g) pitted sour cherries mixed with 1/2 cup (100 g) sugar, or cooked and spiced pumpkin puree sweetened to taste.
Regional variants
Regional versions may use cabbage, potatoes, or walnuts instead of the classic sweet fillings. Modern home cooks sometimes add raisins or cinnamon to the cheese or fruit mixtures.
Cook's notes
- Work on a large clean tablecloth dusted with flour; it makes stretching and rolling much easier.
- If the dough tears slightly while stretching, simply patch it; the layers will still be flaky after baking.
- Leftover pie reheats beautifully in a 325°F (165°C) oven for 10 minutes to restore crispness.
Serve with
A glass of cold buttermilk, tea, or a dollop of sour cream for savory versions.
Make ahead and storage
The pie can be assembled up to 4 hours ahead and baked just before serving. Baked leftovers keep in the refrigerator for 2 days and reheat well.
