Closed Curd Dough Pie

by Editorial Staff

Closed pie made from curd dough stuffed with mozzarella cheese, herbs and garlic.

Servings: 6


For the dough:

  • Cottage cheese – 250 g
  • Egg – 1 pc.
  • Flour – 300 g
  • Baking powder – 1 teaspoon
  • Vegetable oil – 100 ml + for lubricating the mold
  • Sugar – 1 teaspoon
  • Salt – 0.5 teaspoon

For filling:

  • Mozzarella cheese – 100 g
  • Cottage cheese – 40 g
  • Sour cream – 1 tbsp
  • Garlic – 1-2 cloves
  • Fresh dill – 5-6 branches
  • Fresh thyme – 2-3 sprigs

To grease the cake:

  • Egg – 1 pc.
  • Sesame seeds (for sprinkling) – 1 teaspoon


  1. Put cottage cheese in a bowl, beat in an egg, add sugar and salt.
  2. Pour in vegetable oil, mix everything into a homogeneous mass.
  3. Pour in flour and baking powder.
  4. Knead a soft dough. Cover the bowl with the dough with a towel and leave for 20 minutes.
  5. For the filling, grate the mozzarella cheese.
  6. Add finely chopped dill, thyme leaves, minced garlic, sour cream and cottage cheese. Mix.
  7. Grease a baking dish with a diameter of 20 cm. Divide the dough into 2 parts. Roll each part into a layer. At the bottom of the mold, evenly distribute a layer of dough, make sides.
  8. Put the cheese filling on the dough.
  9. Cover with the remaining dough on top, pinch the edges.
  10. Brush the surface of the pie with a beaten egg, sprinkle with sesame seeds. Place in an oven preheated to 180 degrees and bake for 30 minutes.
  11. Transfer the finished cake from the mold to a plate. You can serve the closed curd dough pie both warm and cold.

Bon Appetit!

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