Golden Pan-Fried Romanian Cheese Pies

Romanian Cheese Pies, also known as Placinta cu Branza, are a wonderfully satisfying savory treat made from soft yeast dough and a simple, flavorful cheese filling.

Each pie begins with a lightly enriched-feeling but straightforward yeast dough made from all-purpose flour, instant dry yeast, sugar, salt, and lukewarm water.

Once risen, the dough is divided into individual portions, rolled thin, filled generously, and folded into neat pockets before being flattened again for frying.

The filling keeps things beautifully uncomplicated: crumbly feta cheese is combined with finely chopped green onions and fresh dill, creating a savory mixture with a pleasantly salty, herby character.

Sheep’s feta is preferred for its distinctive flavor, while the green onions add a mild freshness that balances the richness of the cheese. A little black pepper rounds everything out.

Cooked in a lightly oiled nonstick pan, the pies develop a golden, lightly crisp exterior while remaining soft and tender inside.

The contrast between the browned dough and creamy, crumbly cheese center makes these pies especially appealing when served hot.

They are an excellent choice for a savory breakfast, casual lunch, snack, or comforting homemade meal.

With their simple ingredients and traditional preparation, these Romanian cheese pies offer an approachable way to enjoy a classic savory pastry without needing an oven.

Lawrence D. Smith

Golden Pan-Fried Romanian Cheese Pies

Soft homemade yeast dough is wrapped around a savory feta, green onion, and dill filling, then flattened and pan-fried until golden.

These Romanian placinte are crisp and lightly browned outside, tender inside, and best enjoyed warm.

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Prep Time 1 hour hr

Cook Time 20 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 10 pieces

Course: Appetizer

Cuisine: Romanian

Ingredients Equipment Method Notes

Ingredients

  

For the Yeast Dough

• 500 g all-purpose flour 1.1 lb / 4½ cups
• 1 packet instant dry yeast 2 teaspoons
• 1 teaspoon granulated sugar
• 1 teaspoon fine sea salt
• 250 ml lukewarm water 1 cup

For the Cheese Filling

• 350 g feta cheese 12.5 oz, preferably sheep’s feta
• 3 green onions finely chopped
• 1 small bunch dill finely chopped
• Fine sea salt to taste
• Black pepper to taste

For Frying

• 2 –3 tablespoons oil

Equipment

• Large mixing bowl
• Nonstick frying pan
• Rolling Pin
• Stand mixer or food processor with kneading attachment, optional
• Fork, for crumbling the feta
• Kitchen cloth
• Baking paper
• Spoon
• Lightly heated oven, for keeping finished pies warm

Method

 

1. Make the Dough: In a large bowl, combine the flour, instant yeast, sugar, and fine sea salt. Gradually add the lukewarm water, stirring with a spoon until the flour is incorporated.

   Knead the dough for about 10 minutes, or until it no longer sticks excessively to the sides of the bowl. Lightly flour your hands as needed while kneading.
2. Let the Dough Rise: Cover the bowl with a kitchen cloth and place it in a warm spot. Allow the dough to rise for about 1 hour, or until it has doubled in size.
3. Use a Stand Mixer (Optional): If preferred, knead the dough using a stand mixer or food processor fitted with the appropriate kneading attachment. In a stand mixer, knead for approximately 3–4 minutes.
4. Prepare the Filling: Finely crumble the feta with a fork, keeping some texture rather than turning it into a paste.

   Add the finely chopped green onions and dill, then mix thoroughly. Season with fine sea salt and black pepper, adjusting the seasoning to taste.
5. Divide the Dough: Knead the risen dough very briefly to bring it back together. Divide it into 10 equal portions and shape each portion into a ball.
6. Roll the Dough: Using a rolling pin, roll each dough ball into a thin circle. Extra flour should not normally be necessary, but if the dough begins sticking, lightly dust the work surface and rolling pin with flour.
7. Fill the Pies: Place a portion of the feta filling in the center of each dough circle. Bring the edges together over the filling to create a pocket, then press lightly to seal it.
8. Flatten the Pies: Roll each filled pocket again with the rolling pin until it becomes flat, taking care to keep the filling enclosed.
9. Rest the Pies: Arrange the shaped pies on a sheet of baking paper and let them rest for 10 minutes.
10. Heat the Pan: Heat a large nonstick pan over the stovetop. Lightly brush or spray the pan with some of the oil.
11. Fry the Placinta: Cook the pies for 2–3 minutes per side, adding a little more oil between batches as needed. Work in two or three batches so the pies can be cooked properly without overcrowding the pan.
12. Keep Warm and Serve: Transfer the cooked pies to a lightly heated oven to keep them warm while the remaining pies are fried. Serve the finished placinta immediately while warm.

Notes

• Use lukewarm water, not hot water, when preparing the yeast dough.
• Knead the dough until it becomes smoother and no longer sticks excessively to the sides of the bowl.
• Allow the dough to rise until it has doubled in size; this is the key visual cue that it is ready to shape.
• Crumble the feta with a fork rather than blending it into a smooth paste. A slightly crumbly texture gives the filling more character.
• Sheep’s feta is preferred for its distinctive flavor, but the source recipe simply specifies feta cheese.
• Season the cheese mixture carefully with salt because feta is naturally salty.
• If the dough sticks while rolling, use only a very light dusting of flour on the work surface and rolling pin.
• Seal the filled dough pockets firmly before rolling them flat so the cheese filling stays enclosed.
• Let the shaped pies rest for 10 minutes before frying.
• Fry the pies for 2–3 minutes on each side and add a little more oil between batches when necessary.
• Keep cooked pies warm in a lightly heated oven and serve them immediately for the best texture.

Chef’s Secret

The most important trick for these Romanian cheese pies is to keep the feta filling crumbly rather than turning it into a paste.

When the cheese is only lightly crushed with a fork, it remains distinct inside the dough and gives every bite a satisfying contrast.

When shaping each pie, place the filling in the center and bring all the edges together securely before pressing the pocket flat with the rolling pin.

This sealing step matters because it helps prevent the cheese from escaping during frying. Also, resist adding too much flour while rolling.

A very light dusting is enough if the dough sticks, and using excessive flour can make the finished pies less tender and interfere with the lightly crisp surface you want from pan-frying.

Serving Suggestions

Serve these Placinta cu Branza warm, straight from the pan, when the exterior is lightly crisp and the feta filling is savory and fragrant.

They can be enjoyed on their own as a snack or alongside fresh vegetables for a simple meal.

Chopped fresh dill or green onion can complement the flavors already present in the filling, while a light side salad can provide a fresh contrast to the pan-fried pies.

For a casual breakfast or lunch, serve them as the centerpiece with your preferred fresh accompaniments, keeping the pies warm until ready to eat.

Conclusion

Romanian Cheese Pies, or Placinta cu Branza, are a simple yet deeply satisfying savory pastry built around soft yeast dough and a flavorful feta, green onion, and dill filling.

With their golden pan-fried exterior and savory cheese center, they make a delicious homemade treat that is best enjoyed warm and fresh.