Puff pastry pie with cheese and herbs
8 servings
40 minutes
Layered pie with cheese and herbs embodies the coziness and warmth of Russian cuisine. The combination of airy dough with tender cottage cheese and cheese filling creates a harmony of taste, while the herbs add freshness and lightness. The origins of this dish can be found in traditional Russian pies that have long adorned festive tables. Its rich filling, combining feta, cheddar, and aromatic herbs, makes the pie not only hearty but also exquisite. A light crispy crust enhanced with paprika and rosemary adds a special spiciness. This pie is perfect for both family dinners and festive gatherings, delighting guests with its appetizing texture and rich flavor. The aroma of baking filling the home during its preparation makes the anticipation even more enjoyable!
1
We defrost 2 sheets of puff pastry. We boil 4 eggs.
- Puff pastry: 2 pieces
- Chicken egg: 8 pieces
2
In a bowl, we break 4 eggs, add feta, grated cheddar, dry cottage cheese (it should be DRY and preferably not grainy; fat content is to your taste and understanding of calories; I take 9%), spicy herbs, salt, pepper to taste, finely chopped boiled eggs. Do not mix yet.
- Chicken egg: 8 pieces
- Feta cheese: 200 g
- Cheddar cheese: 150 g
- Dry cottage cheese: 200 g
- Mixture of herbs: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
3
Pour a little olive oil into the pan, slice the leek into rings and chop the green onion (the lower white part) finely. Add everything to the pan for a minute or two, then add chopped green onion, spinach or arugula (no need to chop this) and sauté for another minute or two. Add butter (optional — can skip to reduce calories) and remove from heat. Let it sit for a bit.
- Olive oil: 2 tablespoons
- Leek: 1 stem
- Green onions: 2 bunchs
- Spinach: 150 g
- Butter: 1 teaspoon
4
We combine the greens and the cheese-egg mixture, mixing them together. At the same time, we preheat the oven to 180-200° (depending on the oven's characteristics).
5
Roll out 1 sheet of dough to fit the shape, place it in a square/rectangular form on a baking paper (first crumple it, wet with cold water and press it well again), making edges, and sprinkle with ground paprika. Pour in the filling and cover with a second sheet of dough, pinching the edges like an envelope. Brush with beaten egg and poke holes with a fork in several places (the holes must work — steam will boil inside and must escape!). You can sprinkle dried herbs or a little green rosemary leaves and coarse salt on top (just a few crystals for beauty!).
- Ground paprika: 1 teaspoon
- Chicken egg: 8 pieces
6
Place the pie in the preheated oven at 180-200° for 25-35 minutes. (Again, depending on the oven, each person knows their own.)
7
When it smells and is browned - it's ready! Take it out of the oven, let it cool for 15 minutes - then transfer to a plate. Admire it a bit - and it's ready to serve!