Composition / ingredients
Cooking method
To begin with, we prepare the products according to the list and:
- turn on the oven to warm up to 190 degrees Celsius. Puff pastry must be removed from the freezer to defrost in advance,
- my sorrel is under running water, we dry the leaves, for which they can be spread out on a clean and dry towel, and wet the top with paper napkins. After the sorrel is cut into pieces,
- also wash the rest of the greens (leeks, green onions, oregano, basil, parsley), chop them finely. At the request of some herbs, you can use more or less - it depends on personal preferences,
- put the cottage cheese and feta in a large bowl and knead with a fork, mix,
- break eggs into a separate bowl (4 pieces), beat with a whisk until fluffy,
- peel the garlic and finely chop each clove,
- put the butter in a glass and melt in the microwave.
We put a large saucepan on medium heat, pour olive oil into it and wait for it to warm up. Add the leek and fry it until translucent (3-5 minutes). Next, spread the sorrel and green onions, mix, cover the saucepan with a lid and cook until reduced in volume by about 4 times, stirring the contents of the saucepan every couple of minutes. Instead of a saucepan, you can use a cauldron or a saucepan with a thick bottom.
After throwing the greens into a colander, so that the excess moisture flows, as well as the future filling for the cake cooled.
In a large bowl, add beaten eggs, crushed garlic, chopped parsley, oregano and basil, salt and fresh ground black pepper to the cottage cheese and feta cheese. Mix everything well. Add the greens that have cooled down from the colander, mix again. The filling is ready.
Grease the baking pan with melted butter. You can take one large form or two small ones. Or even use a baking tray. Spread the dough sheets on the work surface, sprinkled with flour and roll out. Then we place the sheet in the mold so that the edges hang slightly. If there are two forms, the sheets can be cut in half. Lubricate the dough with butter, then spread the filling, distribute it evenly, cover the top with a second sheet of dough, pinch the edges.
Beat the last egg with a fork and grease the future pie with it on top. Put the pie in the oven for 45 minutes (until golden).
The finished cake is delicious both hot and cold.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Cottage cheese of 40% fat content - 466 kcal/100g
- Cottage cheese of 20% fat content - 233 kcal/100g
- Cottage cheese of 18% fat content - 226 kcal/100g
- Cottage cheese of 10% fat content - 156 kcal/100g
- Low-fat cottage cheese - 75 kcal/100g
- Cottage cheese with sour cream - 260 kcal/100g
- Fruit curd - 147 kcal/100g
- Soft dietary cottage cheese - 170 kcal/100g
- Vitalinia Cottage cheese - 64 kcal/100g
- Cottage cheese "morning" ("danone") without sugar - 91 kcal/100g
- Cottage cheese - 156 kcal/100g
- Garlic - 143 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Puff Pastry - 400 kcal/100g
- Puff pastry, unleavened - 337 kcal/100g
- Sorrel - 19 kcal/100g
- Butter 82% - 734 kcal/100g
- Unsalted amateur oil - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Leek - 33 kcal/100g
- Feta cheese - 290 kcal/100g
- Green onion - 19 kcal/100g
- Olive oil - 913 kcal/100g
- Oregano fresh - 25 kcal/100g
- Chicken egg - 80 kcal/100g
- Sea salt - 0 kcal/100g
