Dobrogea pie

Dobrogea pie is more than just a simple culinary dish; it is a taste memory that takes us back in time, evoking warm moments spent with loved ones. With thin, crispy layers and rich cheese fillings, this pie is not easily forgotten. Moreover, it has remarkable versatility, being perfect for breakfast as well as an appetizer or snack.

Total preparation time: 2 hours
Cooking time: 1 hour
Number of servings: 8-10

Ingredients

For the dough
- 500 g wheat flour (high quality, preferably type 000)
- 300 ml warm water (not hot, to activate the yeast)
- 100 ml oil (preferably sunflower oil, but you can also use olive oil for a more distinct flavor)
- 1 packet of dry yeast (about 7 g)
- 1 teaspoon of salt
- A little flour for rolling out the dough

For the filling
- 600 g telemea cheese (goat cheese is excellent, but you can also use cottage cheese or feta)
- 3 eggs

For the sauce
- 500 g yogurt (Greek yogurt for a creamier texture)
- 3 eggs
- 1 teaspoon of salt (adjust according to the saltiness of the cheese)

Instructions

Step 1: Preparing the dough for the layers

1. In a large bowl, combine the flour with the salt and dry yeast. Mix well to homogenize the dry ingredients.
2. Gradually add the oil and warm water, mixing with a spatula or your hands until a homogeneous dough begins to form.
3. Knead the dough for 10-15 minutes until it becomes elastic and smooth. If it is too sticky, add a little more flour.
4. Cover the dough with a damp towel or plastic wrap and let it rest for 30 minutes. This step is essential to allow the gluten to develop.

Step 2: Preparing the filling

1. In a bowl, crumble the telemea cheese with a fork. If it is too dry, you can add two tablespoons of sour cream for a creamier consistency.
2. Add the 3 eggs and mix well until a homogeneous paste forms. Taste the mixture and adjust the salt if necessary.

Step 3: Rolling out the layers

1. Divide the dough into 7 equal pieces. Place them on a floured surface.
2. Using a rolling pin, roll each piece of dough into a thin layer. You can use parchment paper to facilitate the rolling.
3. Be careful not to add too much flour, as this can make the layers tough.

Step 4: Assembling the pie

1. On each rolled-out layer, place a generous portion of the cheese mixture. Fold the layer in half, then crimp the edges to seal the filling.
2. Place each filled piece in a greased baking tray, making sure they do not overlap.

Step 5: Preparing the sauce

1. In a bowl, mix the yogurt with the 3 eggs and salt, homogenizing the mixture well.
2. After placing all the filled pieces in the tray, pour the sauce evenly over them.

Step 6: Baking

1. Preheat the oven to 180 °C.
2. Prick the pie with a fork here and there to allow steam to escape.
3. Bake the pie for 30 minutes, then remove it and let it bake for another 40 minutes or until it becomes golden and crispy. Be attentive to your oven, as baking times may vary.

Serving suggestions

This dobrogea pie is delicious both warm and cold. You can serve it alongside natural yogurt or a fresh salad to balance the saltiness of the cheese. Additionally, a cup of fragrant tea or a glass of fresh citrus juice pairs perfectly.

Useful tips

- If you want to save time, you can use store-bought pastry sheets, but nothing compares to homemade sheets!
- If you like variations, you can add fresh dill or greens to the filling for an extra flavor boost.
- Make sure the cheese you use is of good quality; this will greatly influence the final taste of the pie.

Nutritional benefits

This pie is a good source of protein due to the cheese and eggs, and the yogurt adds beneficial probiotics for digestion. Although it is a delicious recipe, moderation is essential given its caloric content.

Frequently asked questions

1. How can I make the pie less salty?
Choose a cheese with a lower salt content or rinse the cheese before using it.

2. Can I freeze it?
Yes, this pie can be frozen. Make sure it is completely cooled before wrapping it in plastic wrap.

3. What can I use instead of telemea cheese?
You can experiment with feta cheese, ricotta, or even cheese blends for a richer variant.

Personal note

A secret I discovered in my cooking years is to add a splash of lemon juice to the yogurt sauce. This gives it a fresh and invigorating taste that perfectly complements the richness of the cheese.

Remember, cooking is an art, and every recipe is an opportunity to express your creativity. So don't be afraid to experiment and leave your personal mark on every dish!

 Ingredients: Dough: 500g flour, 300ml warm water, 100ml oil, 1 packet of dry yeast, 1 teaspoon of salt, a little flour for rolling out the dough. Filling: 600g salty cheese (I used goat cheese), 3 eggs. For the sauce: 500g yogurt, 3 eggs, 1 teaspoon of salt (be careful, if the cheese is very salty, use just a pinch).

 Tags:  dobrogea pie breakfast