Moldovan Cheese and Dill Flat Pies (Plăcinte)
Plăcinte cu brânză și mărar Say it: plah-CHEEN-teh koo BRUHN-zuh shee muh-RAHR
In Moldova, plăcinte are often bought at markets and eaten while still hot, when the cheese filling is creamy and the edges crackle. The thin yeast dough puffs around a brânză, dill and spring onion centre, giving each flatbread a soft middle and spotty golden crust. This recipe makes eight skillet-cooked pies, with a one-hour rise and a dry-pan method that keeps the work simple at home.
Moldovan Cheese and Dill Flat Pies (Plăcinte)
Plăcinte cu brânză și mărar
Pronounced plah-CHEEN-teh koo BRUHN-zuh shee muh-RAHR
- Serves
- 6
- Prep
- 40 min
- Cook
- 30 min
- Total
- 1 hr 10 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
Filling
Method
Combine the warm milk, warm water, sugar and yeast in a small bowl. Leave it for 5–8 minutes, until a foam forms on top.
Whisk flour and salt in a large bowl. Add the proofed yeast liquid, egg and cooled melted butter. Mix with a wooden spoon, then work the dough by hand for 8–10 minutes, until it is smooth and springs back. Put it in an oiled bowl, cover, and leave to double, roughly 1 hour.
While the dough rises, prepare the filling. Let the cheese drain in a fine-mesh sieve. If you are using spinach, warm the teaspoon of butter in a skillet, add the spinach and cook until just wilted. Cool it, press out excess water and chop. Mix the cheese, spinach (if using), spring onions, dill, salt and a generous amount of black pepper.
Deflate the dough and shape it into 8 equal balls. Cover them and let them rest for 10 minutes.
Flour the work surface lightly. Roll one ball into a round about 8 inches (20 cm) across. Spoon 2–3 tablespoons of filling into the middle. Bring the edges up over the filling, meet them in the center and pinch the seam closed. Flip the parcel seam side down, press it with your palm, then roll it gently into a 7-inch (18 cm) round, keeping the dough intact.
Set a heavy nonstick or well-seasoned skillet over medium heat. Cook the pies without oil, one at a time, 3–4 minutes on each side. They are ready when they puff, take on deep golden patches and feel firm at the rim. If the skillet is not thoroughly nonstick, brush in a little oil and wipe it out until only a sheen remains before cooking.
Move each finished pie to a plate and cover with a clean towel so it stays soft. Serve them warm, cut into wedges, with sour cream or plain yogurt.
Regional variant: Baked Cabbage Pie (Plăcintă cu varză)
For this baked version, make a dough for 10 balls using 3 cups (350 g) flour, 3/4 cup plus 2 tablespoons (210 ml) water, 1 tablespoon vinegar, 1 teaspoon salt, 1 teaspoon fresh yeast or 1/3 teaspoon dry yeast, 2 tablespoons oil and 3 tablespoons soft pork lard or butter. Coat the balls with oil and leave them 30 minutes. Stack them, roll them thin with fat brushed between the layers, then rest again. Sauté 1.5 kg shredded cabbage in 3 tablespoons oil, season strongly with black pepper, let it cool, and stir in 2 tablespoons breadcrumbs and dill if you like. Spread this filling over the rolled dough, fold it into one large pie, brush with beaten egg and bake at 350°F (175°C) until deeply golden and crisp.
Cook's notes
- Choose bread flour or another high-protein flour, and give the dough its full rest. That relaxes the gluten, which makes it possible to roll the rounds paper-thin without splitting.
- Let the cheese drain thoroughly. A wet filling can make the dough damp and cause sticking in the pan.
- If a pie colours too quickly before the filling is hot, turn down the heat and put a lid on the pan for a short time.
Serve with
Eat the savoury pies warm with sour cream, plain yogurt or kefir. Cherry-filled versions are typically finished with a dusting of powdered sugar.
Make ahead and storage
Mix the dough up to one day in advance and refrigerate it after the first rise. Reheat cooked pies in a dry skillet over low heat or in a low oven.
