Pie with Herbs
by Editorial Staff
Summary
| Total Time | 1 hr 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- butter 110 g
- egg yolks 2 pcs.
- sugar 1 tsp
- salt 0.5 tsp
- flour 150 g
- For filling:
- sour cream 150 g
- cream 30 ml
- cheese 100 g
- eggs 3 pcs.
- olive oil 1 tablespoon
- butter 30 g
- 1 bunch parsley
- green onions 1 bunch
- spinach 1 bunch
- rucola 1 bunch
- dill 0.5 bunch
- onions 1 pc.
- freshly ground black pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C. Prepare the dough: cut 100 g of pre-cooled butter into small cubes, combine with flour, sugar, salt in a blender bowl and mix everything at low speed.
- Add the yolks to the butter-flour mass and mix a little more.
- Form a ball out of the dough. Wrap in plastic wrap and put in the refrigerator for 1 hour or in the freezer for 15–20 minutes.
- Grease a baking dish with butter, lay out the dough, and distribute evenly over the bottom and sides of the dish. The diameter of the mold is 26 cm. Place the mold with the dough in a preheated oven, immediately lower the temperature to 180 ° C and bake for 15–20 minutes until golden brown.
- Peel the onions and chop finely.
- Heat the olive oil and butter in a skillet. Fry chopped onions.
- Wash green onions, dry, and slice thinly.
- Add the green onions to the pan, simmer a little together.
- Wash all greens, dry with paper towels. Finely chop the parsley and dill.
- Coarsely chop the spinach.
- Cut the arugula.
- Grate the cheese on a coarse grater.
- For the filling, combine grated cheese with eggs, sour cream, cream, salt, pepper, mix.
- Add chopped greens, sautéed onions, and stir again.
- Spread the filling evenly on the baked crust and bake for 15–20 minutes, depending on the oven power.
- Remove the cake pan from the oven. Cool the cake, remove it from the mold. Cut the pie into portions and serve. Bon Appetit!
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