Romanian Sweet Cheese Pie

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A beloved Romanian comfort bake, this pie layers a soft, enriched yeasted dough around a creamy filling of fresh farmer cheese, eggs, and lemon zest. It is gently sweet, slightly tangy, and traditionally enjoyed at family gatherings with tea or coffee.

Nutrition Facts

Per serving (estimated)

• 340 kcalCalories
• 14 gFat
• 7 gSaturated Fat
• 42 gCarbs
• 1 gFiber
• 16 gSugar
• 12 gProtein
• 320 mgSodium
• 140 mgPotassium
• 145 mgCalcium
• 2 mgIron
• 1 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the dough

• 2 1/4 cups (280 g) all-purpose flour
• 1 tsp instant yeast
• 3 tbsp granulated sugar
• 1/2 tsp fine sea salt
• 1/2 cup (120 ml) warm whole milk, about 110°F
• 2 large eggs, room temperature
• 1/4 cup (55 g) unsalted butter, melted and slightly cooled
• 1 tsp neutral oil, for the bowl

For the cheese filling

• 14 oz (400 g) fresh farmer cheese or whole-milk ricotta, drained
• 5 oz (140 g) feta cheese, crumbled
• 3 large eggs
• 1/3 cup (65 g) granulated sugar
• 1 tsp pure vanilla extract
• Finely grated zest of 1 lemon
• 2 tbsp semolina flour
• 2 tbsp golden raisins (optional)

For finishing

• 1 large egg yolk
• 1 tbsp whole milk
• 1 tbsp coarse sugar for sprinkling

Directions

1. Make the dough: In a large bowl, whisk the flour, yeast, sugar, and salt. Add the warm milk, eggs, and melted butter and mix with a wooden spoon until a shaggy dough forms, then knead by hand on a lightly floured surface for 8 to 10 minutes until smooth and elastic.
2. Shape the dough into a ball, place in a lightly oiled bowl, cover with a clean towel, and let rise in a warm spot for 45 to 60 minutes until nearly doubled in size.
3. Meanwhile, make the filling: In a medium bowl, mash the farmer cheese and feta together until mostly smooth. Beat in the eggs one at a time, then stir in the sugar, vanilla, lemon zest, semolina, and raisins if using. The mixture should be thick but spreadable; chill while the dough rises.
4. Lightly butter a 9-inch (23 cm) springform or round cake pan and line the bottom with parchment. Punch down the risen dough and divide it into two pieces, roughly one-third and two-thirds.
5. Roll the larger piece into a 10-inch round on parchment and ease it into the prepared pan, letting the excess drape over the edges. Spread the cheese filling evenly inside, smoothing the top.
6. Roll the smaller dough piece into a 9-inch round, lay it over the filling, and tuck the overhanging bottom dough up and over the top to seal. Pinch gently to crimp the edge.
7. Whisk the egg yolk with the milk and brush the top generously. Sprinkle with the coarse sugar and use a sharp knife to cut 4 small steam vents in the center.
8. Bake on the middle rack of a preheated 350°F (175°C) oven for 35 to 40 minutes, until the crust is deep golden and the filling is set with no wobble in the center.
9. Cool the pie in the pan for 20 minutes, then unmold and cool completely on a rack. Slice into wedges and serve at room temperature.

Cook’s Notes

• Drain the farmer cheese in a fine sieve for 30 minutes before mixing; excess moisture makes the filling weep and the bottom crust soggy.
• If you can find Romanian urda, substitute it for the farmer cheese and reduce the feta to 3 oz for a more authentic, milder flavor.
• Do not skip the semolina; it absorbs moisture from the cheese and keeps the filling sliceable rather than runny.
• Serve slightly warm or at room temperature; chilling dulls the lemon aroma and firms the butter in the crust too much.
• Leftover slices keep in the refrigerator for up to 3 days; refresh them in a 300°F oven for 5 minutes before serving.

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