Romanian Meat Pie

I first made this classic Plăcintă cu Carne after discovering Cristina’s recipe—it’s a savory, golden phyllo-layered meat pie filled with spiced beef, tender onions, garlic, and sour cream, all baked to crispy perfection.

Why You’ll Love This Recipe

I love how the buttery layers of phyllo become crisp and flaky, while the filling stays moist and flavorful thanks to sour cream, tomato paste, and spices like smoked paprika and allspice. It’s a hearty dish that makes a great centerpiece—or simple squares for serving family and friends.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
500 g phyllo dough
½ cup vegetable oil
500 g lean ground beef
2 yellow onions, finely diced
1–2 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon flour
½ cup water or low‑sodium beef stock
4 tablespoons sour cream
2 eggs
1 tablespoon dried thyme (cimbru)
¼ tablespoon black pepper
1 tablespoon smoked paprika
¼ teaspoon allspice
1 teaspoon salt

directions

1. I preheat the oven to 175 °C (350 °F).

2. I heat about ½ tablespoon of oil in a skillet and sauté onions until translucent and lightly browned (about 5 minutes).

3. I add ground beef and garlic, then stir in tomato paste, spices (smoked paprika, thyme, black pepper, allspice), and fluid (water or stock). I cook until beef is browned and most liquid has evaporated (~10 minutes).

4. I sprinkle in flour, stir well, then add sour cream and remaining liquid gradually until the mixture is moist but not soupy.

5. Once cooled for a few minutes, I stir in 2 beaten eggs and salt to taste.

6. I brush each sheet of phyllo with oil on both sides. I layer 3–4 sheets across the bottom of an oiled baking dish to form the base.

7. I spread the filling evenly over the base, then lay remaining phyllo sheets on top, also brushing each with oil. I fold the edges under to make a smooth top.

8. I brush the top with egg wash (using one of the beaten eggs) and optionally sprinkle sesame seeds.

9. I bake for about 30 minutes until golden and crisp; then I let it rest 10 minutes before slicing into 8 squares.

Servings and timing

I usually serve this pie as 8 squares. Prep takes about 40 minutes, plus baking for 30 minutes, and resting for 10 minutes—about 1 hour 20 minutes total. This recipe yields roughly 8 servings.

Variations

• I sometimes layer the phyllo thinner or thicker depending on the size of my baking dish.

• I occasionally swap half the beef for ground pork or lamb for richer flavor.

• I might stir fresh herbs (like parsley) into the filling after cooking for brightness.

• I sometimes add a light cinnamon or nutmeg pinch with allspice for a warmer spice profile.

• I brush butter instead of oil on phyllo for deeper flavour, though oil keeps it lighter.

storage/reheating

I store leftovers tightly wrapped or in an airtight container in the fridge for up to 3 days. When reheating, I prefer to use the oven at 175 °C (350 °F) for 7–10 minutes to restore crispness. It also works well chilled or at room temperature.

FAQs

Can I make the filling in advance?

I can cook the beef filling ahead of time—just cool it fully before refrigerating, then assemble and bake when ready.

Can I use puff pastry instead of phyllo?

I have: puff pastry works—in that case I line bottom and top, seal edges, and brush with egg wash. Texture is less flaky but still delicious.

Is this gluten‑free if I use gluten‑free phyllo?

Yes—as long as your phyllo is labeled gluten‑free and the flour in the filling is substituted (e.g. with rice flour or cornstarch), it can be made gluten‑free.

How do I avoid soggy dough?

I make sure to cook off excess moisture from the beef filling before layering. Also brushing every phyllo sheet with oil helps maintain separation and crisping.

Should I keep the pieces refrigerated after slicing?

Yes—I refrigerate any uneaten portions. I usually slice it into squares then cover in foil or transfer to a container and chill.

Conclusion

I’ve found that this Romanian Meat Pie—Plăcintă cu Carne—is wonderfully satisfying, with a crisp phyllo crust and richly seasoned, moist filling. It’s comfort food that also feels celebratory, perfect for gatherings or any time I want something hearty and flavorful. I hope making and sharing it becomes a favorite for me—maybe for you too.

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