Placinta with feta cheese
4 servings
60 minutes
Moldavian flat pies-cakes from stretched dough. They come with cottage cheese, feta cheese, egg and greens, potatoes
1
Mix flour, water, vegetable oil, and salt into a not very thick dough. If necessary, add more water. Knead well by hand, then slap it on the table. Set aside for 10 minutes in a warm place, covered with a warm towel.
- Wheat flour: 500 g
- Water: 1 glass
- Salt: pinch
- Vegetable oil: 4 tablespoons
2
Divide the dough into several pieces the size of an egg and roll them out thinly on a floured surface.
3
Carefully stretch each piece of dough on the table, very gently, until semi-translucent. Leave on the table for a few minutes.
4
Layer several sheets of dough on top of each other, generously greasing each layer with oil. Place the filling (grated cheese) in the center, and fold the ends of the dough over each other loosely.
- Sheep's milk brynza: 400 g
5
Heat the pan with a little oil. Carefully place the placinda – first with the 'seam' side (4 minutes), then for 2 minutes on the other side. Excess oil drains well if you place the finished placindas on paper towels.
- Vegetable oil: 4 tablespoons