Rhubarb Pie by Yuliya Vysotskaya
Description
Perfectly pairs with tea and coffee. Try making this recipe yourself. It's about serving it warm or chilled. Ideal with tea.
Instructions
- 1
Step 1
Defrost the dough in advance and preheat the oven to 180 degrees. Wash the sorrel and spinach. Simmer them over medium heat for 3 minutes to evaporate excess moisture. Then drain the greens in a colander.
- 2
Step 2
Grate the cheese on a fine grater. Cut the olives into quarters.
- 3
Step 3
Peel the onion and slice it into rings or half-rings. Heat butter in a frying pan. Simmer the onion in it with nutmeg for two minutes.
- 4
Step 4
Pass the cottage cheese through a sieve. Beat the eggs with a whisk. Wash the parsley and mint and chop finely.
- 5
Step 5
Mix the cottage cheese, cheese, eggs, parsley, mint, spinach, sorrel, onion, and olives. Season the mixture with pepper and salt.
- 6
Step 6
Roll out one piece of dough and place it in a baking pan. Brush it with olive oil.
- 7
Step 7
Place the filling on the dough. Fold the edges to form borders.
- 8
Step 8
Bake the pie for 35 minutes.