Pie with greens and cottage cheese
4 servings
60 minutes
Pie with greens and cottage cheese is the essence of tenderness and freshness wrapped in a crispy puff pastry shell. This recipe traces back to European traditions where the use of cottage cheese and greens became the foundation of many dishes. The filling, infused with the aroma of wild garlic, spinach, parsley, and dill, harmoniously blends with the delicate country-style cottage cheese. Baked in the oven with an egg custard and cream, the pie acquires a golden crust and velvety texture. It can be served as an appetizer or as a standalone dish—hot or cold. The combination of creamy filling and airy dough makes it an ideal choice for cozy family evenings or festive treats.
1
Thoroughly wash all greens, dry them on a towel, and chop finely.
- Parsley: 1 bunch
- Spinach: 1 bunch
- Wild garlic: 1 bunch
- Dill: 0.5 bunch
2
Pass the cottage cheese through a sieve, mix it with herbs, add salt and pepper, and stir.
- Country cottage cheese: 500 g
- Parsley: 1 bunch
- Spinach: 1 bunch
- Wild garlic: 1 bunch
- Dill: 0.5 bunch
- Salt: to taste
- Ground black pepper: to taste
3
Thaw the dough, roll it out, place it in a round form, and create edges. Spread the filling of cottage cheese with herbs on the dough and level it.
- Yeast-free puff pastry: 1 piece
- Country cottage cheese: 500 g
- Parsley: 1 bunch
- Spinach: 1 bunch
- Wild garlic: 1 bunch
- Dill: 0.5 bunch
4
Whisk the eggs with cream, salt, and nutmeg. Pour in the filling.
- Chicken egg: 3 pieces
- Heavy cream: 150 ml
- Salt: to taste
- Nutmeg: to taste
5
Bake the pie for 40 minutes in an oven preheated to 220 degrees. Remove, let it sit for 10 minutes, and cut into portions. Serve hot or cold as an appetizer or instead of a main dish.