Romanian Cheese Pie Rolls

Romanian Cheese Pie Rolls

There are many pie recipes on my site, but these pie rolls are a serious competition to many of them. First of all, because they are made easily and only from 5 basic ingredients.

This pie is very similar in taste to Cheese Pies from my Mother-in-law, except that there you'll have a little more work with rolling out the dough. It's worth it too, but, if you want to simplify, this is the best option. My husband didn't notice the difference, he actually said that the pie looked gorgeous, so it really does work.


4 pieces
Sour cream
500 g
300 g
Phylo dough sheets
1 piece
a set of sheets in a bag - there are 10-12 sheets in it
Feta Cheese
500 g
it will be tastier if you use matured, old cheese

Step by step


First, thaw the pie sheets unless they are fresh - an hour at room temperature should be enough.

Meanwhile, we prepare the rest of the ingredients:

- shred the telemea cheese (Romanian cheese) on the larger grater;


- Melt the butter and let cool for a bit;


Check the pie sheets, they shouldn't be broken, dried or stuck to each other.


Take one sheet and place on the table.

Grease with a little melted butter, spread well with the brush over the entire surface.


Arrange another pie sheet on top.


Spread with 2-3 tablespoons of sour cream over the whole surface using a spoon.


Sprinkle with 2 handfuls of grated telemea and even out.


Now roll up the pie.


And tighten up the roll like a harmonica going from the edges to the middle.


Repeat the procedure for the rest of the pie sheets - there were 12 sheets in the package, so I got 6 pie rolls.

I placed them in an oven tray greased with a little oil or butter.


There should be some melted butter left, use it to brush the rolls on top.


In a bowl, beat well the 4 eggs with 2 tablespoons of sour cream.


Pour this mixture over the pies in the pan.


Smooth out and spread over the entire surface with a brush or a spoon.


Prick each roll 3-4 times with a fork.


Bake the pie in the preheated oven at 200 C for 30-40 minutes, until nicely browned.


Let cool for a bit before serving. I know, you won't be able to wait for too long ... not with this smell all over the kitchen :))


And a relevant section, I'd say - puffed, soft, fluffy and tender, too bad you cannot smell it!


Quantity: 2 kg (one large tray)
Prep time: 60 min
Difficulty: easy
Ready in: 60 min
Publish date:

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