Pie with herbs and cheese
4 servings
60 minutes
Pie with greens and cheese is a bright representative of Russian cuisine, combining simplicity of preparation and amazing taste. Its roots go back to traditional village recipes where fresh greens and homemade cheese played a key role in nutrition. The cottage cheese dough gives the pie special tenderness and lightness, while the filling of aromatic herbs and cheese creates a harmony of flavors—from the spiciness of ramsons to the creamy note of bryndza. This pie is perfect for both family dinners and festive tables, easily complementing dishes with soups or hot drinks. Thanks to natural ingredients, it is not only tasty but also healthy. The browned crispy crust baked in the oven makes it especially appetizing. Each piece is filled with the warmth of home cooking and the aroma of fresh greens.
1
Knead the dough from flour, cottage cheese, egg, and baking powder. You should get a uniform, pliable ball. Divide it into two equal parts and roll it out to the size of the baking dish. Grease the bottom of the dish with a little oil and lay one part of the dough evenly.
- Wheat flour: 2 g
- Curd cheese (tvorog): 360 g
- Baking powder (raising agent): 0.5 teaspoon
- Chicken egg: 1 piece
2
For the filling, grate all the cheese, chop a large bunch of dill and parsley, add a couple of ramps or squeeze a clove of garlic (depending on your preferences and ingredient availability). Mix the cheese, greens, and feta by hand into a uniform mass and place it on the dough. Cover with the second part of the dough on top. You can sprinkle with sesame and cumin seeds.
- Cheese: 180 g
- Dill: 1 bunch
- Parsley: 1 bunch
- Wild garlic (ramson): 1 stem
- Brynza cheese: 55 g
3
Bake at 200 degrees for 30 minutes, then reduce the temperature to 170 degrees and bake for another 15-20 minutes. I use a round mold with a diameter of 23 cm.
