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A close-up of the pie on a blue plate, next to a red bowl with a tomato salad inside. They are sitting on a pink outdoors table.

Romanian Zucchini and Cheese Pie

A simple Romanian summer pie made with grated zucchini, creamy urda cheese, grated cascaval and mint, all baked on a flaky puff pastry base.
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Prep Time 15 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Romanian
Servings 6 portions

Ingredients
  

  • 2 large zucchini
  • 250 gr urda cheese or ricotta
  • 100 gr grated cascaval cheese or mozzarella
  • 1 pack puff pastry
  • 1 onion
  • 2 eggs
  • 1 tsp dried mint
  • salt and pepper to taste

Instructions
 

  • Grate the zucchini and squeeze out as much liquid as possible using a cheesecloth, clean kitchen towel, or your hands.
  • Place the drained zucchini in a large bowl.
  • Add the urda, finely chopped onion, eggs, dried mint, salt, and pepper.
  • Mix everything together until well combined.
  • Add the grated cascaval and incorporate it into the filling.
  • Preheat the oven to 180°C.
  • Unroll the puff pastry and place it into a baking tray of a similar size.
  • Spread the zucchini and cheese filling evenly over the pastry.
  • Bake for around 40 minutes, until the top is golden brown and the filling is cooked through.
  • Allow the pie to cool slightly before slicing.
  • Serve warm or cold with a fresh tomato salad.

Notes

Squeeze the zucchini very well to remove excess water, otherwise the filling can become watery. Urda can be replaced with ricotta. If using a saltier cheese such as feta, adjust the amount of added salt. The pie is easier to cut once it has cooled slightly.