Phyllo Cheese Pie with Dill (Moldovan Vertuta)
A traditional Mediterranean curd pie made with flaky phyllo pastry, creamy curd filling, fresh dill, and a savory egg-sour cream topping. Light yet satisfying, perfect for any occasion.
Phyllo pastry is a cornerstone of Mediterranean cuisine, celebrated for its versatility and light, crispy texture. Its delicate layers, brushed with butter or oil, create a melt-in-your-mouth base for countless savory and sweet creations. Phyllo’s minimal fat content and egg-free nature make it an excellent alternative to heavier doughs, perfect for modern, health-conscious bakers.
This recipe highlights phyllo’s brilliance in a traditional curd pie—a Mediterranean classic that’s both comforting and elegant. Filled with a savory mixture of creamy curd, fresh dill, and a touch of butter, this dish is an embodiment of simplicity and flavor. Whether served warm or cold, it’s versatile enough for breakfast, dinner, or a picnic snack.
Ingredients
Method
- Prepare the Filling
- Wash, dry, and finely chop the dill.
- Separate the egg whites from the yolks.
- In a large bowl, combine curd, salt, yolks, dill, and half the melted butter. Mix well until smooth.
- Assemble the Pie
- Lay out the phyllo pastry sheets on a flat surface. Divide the curd filling evenly among the sheets.
- Spread the filling across each sheet, then roll them tightly into logs.
- Arrange the rolled sheets in a spiral shape in a buttered baking dish. Add small pieces of the remaining butter on top of the rolls.
- Prepare the Pouring Mixture
- In a bowl, whisk the egg whites with sour cream and a pinch of salt until well combined.
- Pour the mixture evenly over the assembled pie.
- Bake the Pie
- Preheat the oven to 340°F (170°C).
- Bake the pie for 30–60 minutes, or until golden brown and crisp.
- Serve
- Let the pie cool slightly before slicing. Serve warm or cold, as desired.
The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.