Ingredients
- Yogurt 250g
- Baking soda 5g
- Eggs 2
- Salt 5g
- Oil 30ml
- Flour 400g
- Cheese 250g
- Feta 150g
- Dill 15g
Method
- Mix the yogurt and the baking soda well and let it rest for 15 minutes
- Add 1 egg, the salt and oil to the yogurt mixture and combine
- After combined add the flour and knead it well, then let it rest for 15 minutes
- Cut the dough and form 6 uniform balls, then let it rest again for 15 minutes
- In the meantime wash and finely chop the dill
- Combine the cheese, feta, dill, and 1 egg.
- Roll out the dough and place 1 large scoop of the cheese mixture in the center. Close it, and roll it out to a circle again
- Heat the pan and once it is hot, place the pie in it and bake on both sides until it’s golden brown.
Plating
- Once the pies are cooked, smear some butter on top, and you can also sprinkle some rock salt on it
- Garnish as desired
Tips: Upon placing the pies in the pan, no oil is needed as the dough contains enough for it not to tick down.
Make sure you are using a non-stick pan.
Fun facts: Historians, believe that the origin of the pie is attributed to the Greeks, who prepared a paste from flour and water, to which fat was added, which they then wrapped around a piece of meat even though there are earlier mentions of it on the walls of the tomb of Ramses II in the Valley of the kings.
This version of the pie nowadays is mostly common in Romania, Moldova and Ukraine. Its name, ”plăcintă” as it is called in these countries derives from the Latin word “Placenta”as the Romans also called it, was similar to cheese cake and was offered as a sacrifice to the gods.
