Green Onion and Dill Pan Pie
A Romanian cheese-and-scallion pie folded into a tortilla and browned in a pan.
- calories
- 640
- weight
- 5 oz
- cal / oz
- 128
- protein
- 25 g
- serves
- 1, scales
- prep
- 5 min
- cook
- 8 min
- total time
- 13 min
- water
- 80 ml boiled
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Lunch
- Canister stove
- Campfire coals
- Car camping
- Backpacking
- Basecamp
- Vegetarian
- Nut free
- One pot
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| Flour tortillas | 2, 8-inch | they stand in for the stretched pastry |
|---|---|---|
| Freeze-dried cottage cheese | 1/3 cup | powdered ricotta also works |
| Hard cheese | 1 oz | grated at home; feta in oil if you are car-camping |
| Dried green onion | 2 tbsp | |
| Dried dill | 2 tsp | |
| Olive oil or ghee | 1 1/2 tbsp | |
| Salt and black pepper | to taste |
Method
- Put the cottage cheese powder, green onion, dill, salt, and pepper in your pot. Add 80 ml of just-boiled water and stir.
- Let it sit five minutes off the heat. It should be thick enough to hold a spoon shape. If it is soupy, wait longer rather than adding more powder.
- Stir in the grated cheese and half the oil.
- Spread the filling over one tortilla, lay the second on top, and press the edges down.
- Wipe the pot out, set it back on low heat with the rest of the oil, and brown the pie on both sides. Two to three minutes a side. On a fire, keep it at the edge of the coals or it scorches before the middle warms.
- Cut it in half and eat it out of the pot lid.
The original is a coiled pastry with fresh cow’s cheese, green onion tops, dill, and melted butter, baked in an oven. None of that survives a pack. Tortillas replace the pastry, freeze-dried cottage cheese replaces the fresh curd, and oil replaces the butter. The flavor holds up because dill and green onion dry well and lose almost nothing.
Water discipline is the whole recipe. Too much and the filling runs out the edges and steams instead of browning. Start at 80 ml, let it stand, and only then decide.
Packing
Cheese powder, green onion, dill, and seasoning go in one bag. Grated cheese in a second bag. Tortillas stay flat against your pack frame or they arrive as crumbs.
Variations
- Add a foil packet of smoked trout to the filling.
- A spoonful of instant potato flakes tightens the filling fast if you overshoot on water.
- Skip the second tortilla and eat it open-faced when fuel is short.
https://savoriurbane.com/placinta-creata-cu-cozi-de-ceapa-verde-branza-si-marar-reteta-rapida