Romanian Zucchini and Cheese Pie – Plăcintă de Dovlecei cu Urdă

This year, my garden has been blessing me with more zucchini than I know what to do with. It’s been so hot that they seem to double in size within just a few days if I forget to check on them. But I’m not complaining. Having too many zucchini is a good excuse to keep trying new recipes.

This Romanian zucchini and cheese pie recipe is one of my favourite ways to use them. It makes a lovely summer lunch and is incredibly easy to prepare. There’s no complicated pastry to make, as I use shop-bought puff pastry for the base, and the filling is simply a matter of mixing everything together.

I used urda, a traditional Romanian fresh cheese, together with grated cascaval. If you can’t find urda where you live, ricotta is a very good substitute. The result is a soft, creamy and savoury filling, with a light mint flavour and a golden, flaky pastry underneath.

I served the pie with a simple tomato salad made with tomatoes from my garden. And honestly, those tomatoes made such a difference. Tomatoes that have spent the summer ripening in the sun are naturally sweet and full of flavour, and they were the perfect fresh side for this cheesy zucchini pie.

Ingredients for the Romanian Zucchini and Cheese Pie Recipe

The filling starts with two large zucchini, which are grated and squeezed very well to remove their excess moisture. This is important because zucchini contain a lot of water, and too much moisture can make the pie filling watery.

For the cheese, you’ll need 250g of urda, a traditional Romanian fresh whey cheese with a mild, slightly sweet flavour. If urda isn’t available, ricotta makes a great substitute. Grated cascaval adds a stronger cheesy flavour and helps the filling set as it bakes. Mozzarella can be used instead, although it has a milder taste.

You will also need eggs, onion, and dried mint. I would have added dill as well, but I forgot I had a pack in the fridge, so I skipped it. But it goes very well with a little bit of dill too.

For the base, I use one sheet of ready-made puff pastry. You could make your own pastry, but I don’t think it’s necessary here. The pastry is mainly there to hold the filling, so a good-quality shop-bought version works perfectly.

How to Make Romanian Zucchini and Cheese Pie

Start by grating the zucchini using the coarse side of a box grater. Place the grated zucchini in a clean cheesecloth or kitchen towel and squeeze firmly to remove as much liquid as possible. You can also squeeze it between your hands.

Place the drained zucchini in a large bowl and add the urda, finely chopped onion, eggs, dried mint, salt, and black pepper. Mix everything together until well combined.

Add the grated cascaval and incorporate it into the mixture.

Preheat the oven to 180°C.

Unroll the puff pastry and place it into a baking tray that is roughly the same size as the pastry. Gently press it into the corners and sides of the tray.

Pour the zucchini and cheese filling over the pastry and spread it into an even layer.

Bake for around 40 minutes, until the filling is cooked through and the top is golden brown.

Remove from the oven and allow it to rest for a few minutes before cutting. You can serve the pie hot or cold, although it will be easier to cut neatly once it has cooled.

Serve alongside a fresh tomato salad for a simple summer lunch.

Notes and Tips:

• The most important thing when making this pie is to remove as much water as possible from the zucchini. Don’t skip this step, even if the zucchini doesn’t look particularly wet after grating.
• If you can’t find urda, use ricotta instead. The texture is very similar and it works beautifully in the filling.
• Don’t worry if the filling looks quite soft before baking. The eggs and cheese will set as the pie cooks.
• If you’re cutting the pie while it’s still very hot, the filling can be soft and difficult to slice neatly. Let it cool for a little while if you want clean slices.
• You can prepare the pie in advance and serve it cold or at room temperature, which makes it particularly convenient for summer lunches, picnics, or gatherings.
• If you want a stronger herbal flavour, you can replace the mint with fresh dill or use a combination of both.

FAQ

What is urda cheese?
Urda is a traditional Romanian fresh cheese made from whey. It has a mild, slightly sweet flavour and a soft, crumbly texture. Ricotta is the closest and easiest substitute.

Can I use feta instead of urda?
You can, although feta is saltier and has a stronger flavour. If using feta, reduce the added salt accordingly.

Can I make this zucchini pie without puff pastry?
Yes. You could bake the filling on its own in a greased dish, but the puff pastry adds a lovely flaky base and makes the pie easier to serve.

Can I eat the pie cold?
Absolutely. It is delicious cold or at room temperature and is particularly good served with a fresh tomato salad.

How should I store leftovers?
Keep the pie covered in the refrigerator for up to 3 days. You can eat it cold or gently reheat it in the oven.

For more zucchini inspired recipes, check out my recommendations below:

• Romanian grilled zucchini salad recipe
• Romanian courgette fritters with cheese recipe
• Romanian pan fried courgette recipe

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