Pie with zucchini and sorrel
4 servings
30 minutes
Zucchini and sorrel pie is a wonderful combination of freshness and tenderness characteristic of Russian cuisine. This pie evokes traditional village dishes where greens and vegetables always played an important role. Zucchini adds juiciness to the filling, while sorrel provides a light sourness balanced by the softness of feta cheese. The crispy puff pastry creates a contrast of textures, making each bite delightful. This pie is perfect for summer lunches or cozy family evenings; it can be served as a standalone dish or alongside a light salad. It is good both hot and cold, and the added sesame gives a nutty flavor nuance. This pie is a true tribute to seasonal products, highlighting the richness of Russian culinary traditions.
1
Take a package of ready-made puff pastry and leave it to thaw.
- Unyeasted puff pastry: 2 pieces
2
Grate one medium zucchini and then squeeze it well to remove all the water. Chop parsley, dill, and sorrel, crumble the feta cheese and add to the zucchini. Beat two eggs separately and then pour into the vegetables. Add salt and pepper to taste. Mix everything well.
- Zucchini: 500 g
- Parsley: 25 g
- Dill: 25 g
- Sorrel: 100 g
- Brynza cheese: to taste
- Chicken egg: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
3
Roll out the puff pastry and place it in the baking dish, letting the edges hang over. If you have two pieces in the package, place them on top of each other in a cross.
4
We lay out the filling. We cover it with dough on top.
5
We break one egg and spread it on top of our pie. We sprinkle with sesame.
- Chicken egg: 3 pieces
- Sesame seeds: to taste
6
Bake in a preheated oven until golden brown for about 30 minutes.
