Plăcintă Moldovenească cu Urdă şi Mărar
(Moldavian Pie with Ricotta Cheese and Fresh Dill) Recipe

Origin: Romania Period: Traditional

Ingredients

1kg flour
1kg Ricotta cheese
3 tbsp fresh dill, chopped
5 eggs
250ml milk
50g active, dried, yeast
150g sugar
150g cooking oil
salt

Plăcintă Moldovenească cu Urdă şi Mărar
(Moldavian Pie with Ricotta Cheese and Fresh Dill) Preparation:

Method:

Warm about 50ml of the milk to body temperature then combine with the yeast and 1 tsp of sugar then set aside for 10 minutes to activate. Sift the flour into a bowl, add about 60g of the sugar along with 2 eggs and a generous pinch of salt. Now stir in the yeast mixture and the remaining milk and bring the mixture together as a dough. Knead well then transfer to a greased bowl, cover and set aside in a warm spot for about 2 hours to rise.

When the dough has doubled in volume combine the Ricotta cheese, dill, 2 eggs and remaining sugar in a bowl and beat well to combine. Now knock the dough back, turn onto a lightly-floured surface and roll out into sheets. Cut these into 5cm squares and fill each square with the cheese mixture. Fold over to form an envelope enclosing the cheese filling then transfer to a greased baking tray. Cover with a damp cloth, set aside in a warm spot for about 60 minutes, or until well risen then transfer to an oven pre-heated to 160°C and bake for about 30 minutes, or until golden and cooked through. Serve warm.

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