Fragrant pie with cheese and cottage cheese
6 servings
60 minutes
A fragrant pie with cheese and cottage cheese embodies the coziness and warmth of Russian cuisine. Its roots trace back to ancient baking traditions where the combination of tender dough and rich cheese filling creates a unique taste. The airy and soft dough from yeast perfectly frames the creamy mixture of cottage cheese, feta, and grated cheese, complemented by aromatic herbs. The golden crust adorned with sesame seeds and spices crunches with every bite, revealing a rich bouquet of flavor nuances. This pie is perfect for both a home breakfast and a festive feast as it is hearty yet not heavy. Serve it warm to enjoy the melting consistency of the filling and the rich cheesy aroma.
1
Prepare the dough in advance so it can rise; mix flour, salt, egg, and yeast, gradually add water while kneading until you get an elastic consistency (moisten your hands for easier kneading), add a couple of tablespoons of oil and mix it into the dough. Set aside in a warm, dry place for 2-3 hours.
- Wheat flour: 400 g
- Water: 200 ml
- Vegetable oil: 50 ml
- Dry yeast: 20 g
- Salt: to taste
- Chicken egg: 2 pieces
2
For the filling, mix cottage cheese with feta and grated cheeses, add herbs to taste.
- Cottage cheese: 200 g
- Cheese: 100 g
- Feta cheese: 100 g
- Parmesan cheese: 50 g
- Green: to taste
3
Roll out the prepared dough thinly (0.5–0.8 cm) and place it on a baking sheet lined with parchment paper (previously greased with oil). Spread the filling on one half of the dough and distribute it evenly, then cover with the second half of the dough and press the edges to seal.
- Vegetable oil: 50 ml
4
Pierce the pie with a fork all over to let excess steam escape in the oven. Beat one egg and brush it on top of the pie, sprinkle sesame or paprika seeds on the egg, and add a couple of cumin and caraway seeds. Place in an oven preheated to 200 degrees for 30 minutes.
- Chicken egg: 2 pieces
- Cumin seeds (jeera): pinch
- Caraway seeds: pinch