Spinach and cottage cheese pie
Cooking time:
50 minutes
Active time:
25 minutes
Complexity:
Average
Need to defrost
This pie is so light and at the same time satisfying that it will appeal even to those who cannot imagine life without meat and fish. Try to cook it with sorrel instead of spinach or replace cottage cheese with feta - it will turn out no less appetizing .
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Recipe "Pie with spinach and cottage cheese "
Ingredients for 6 servings
flaky yeast-free dough
1 pack (500 g)
curd 5%
200 g
fresh spinach
2 pack. (100 g)
gouda cheese
70 g
egg
4 pcs.
salt
to taste
flour
40 g
sesame
1 tbsp. l.
Step 1/8
Roll out each thawed layer of dough on a surface dusted with flour to a thickness of about 3 mm.
Step 2/8
Place one rolled cake in a baking dish or on a baking sheet lined with parchment, forming a low side.
Step 3/8
Put cottage cheese on the dough, salt to taste, then spinach and cheese grated on a coarse grater.
Step 4/8
In a bowl, combine 3 eggs, salt to taste and use a fork to mix until combined. Pour the egg mixture evenly into the mold over the filling.
Step 5/8
Cover the cake with half the pastry with the cuts and seal the edges well.
Step 6/8
Make the cuts with a knife or roll for curly cutting.
Step 7/8
Using a fork, beat the remaining egg, brush it over the top of the pie and sprinkle with sesame seeds.
Step 8/8
Put the cake tin in the oven preheated to 220 degrees and bake for about half an hour.
Ingredients for 6 servings
flaky yeast-free dough
1 pack (500 g)
curd 5%
200 g
fresh spinach
2 pack. (100 g)
gouda cheese
70 g
egg
4 pcs.
salt
to taste
flour
40 g
sesame
1 tbsp. l.
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