Summary

Ingredients

• 300 g puff pastry, frozen
• 8 grape leaves, pickled
• 1 clove garlic
• 1 leek
• 200 g quark, lean
• 100 g mascarpone
• 200 g sheep cheese
• 3 egg (s)
• 1 tablespoon capers
• 0.5 teaspoon ½ salt
• 20 g pine nuts

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Instructions

1. Let the puff pastry thaw. Wash the grape leaves and pat dry. Clean the leek and cut into strips. Peel the garlic and cut into fine cubes.
2. Place the puff pastry sheets on top of each other, roll them out and line a pie form (26 cm) with them. Spread the vine leaves on top. Finely dice the sheep`s cheese and mix with the eggs, quark and mascarpone. Add the capers, salt, garlic and leek and stir in. Put the mixture on the grape leaves and spread.
3. Scatter the pine nuts over the top and bake the pie on the middle rack in the preheated oven (200 ° top / bottom heat) for about 50 minutes. Serve warm.