Ossetian pie with cottage cheese and herbs

Traditional with cheese and herbs

To prepare, you will need yeast or yeast-free dough, the recipe for which you can find on the website.

As for the filling for Ossetian pies with cheese, cottage cheese and herbs, you need the following ingredients:

• 300 grams of suluguni cheese;
• a bunch of young onion feathers;
• sprigs of young dill;
• 50 grams of cottage cheese;
• a piece of butter;
• 2 tablespoons of sour cream of any fat content.

Cooking algorithm:

1. Three cheese on a fine grater.
2. Wash well, dry and finely chop the dill and onion.
3. Pour grated cheese and cottage cheese into a deep bowl, add sour cream, mix lightly, so that the onion and dill release the juice.
4. Place the filling on the rolled out flatbread.
5. We pinch the edges over the filling and knead the resulting ball into a flat, not thick cake. You need to cut a small hole in the center so that steam escapes from the cake during baking and does not tear the dough.

Ossetian pie with cottage cheese and cheese is baked in an oven preheated to 200 degrees Celsius. The process takes 25-30 minutes. The hot cake is greased with butter.

Layer pie with cottage cheese in a slow cooker

Today I want to introduce you to a very tasty pie with cottage cheese and herbs in a slow cooker. This pie turns out very tasty, the flaky delicious dough and the aromatic, tender and juicy filling of cottage cheese and herbs are a wonderful duet. Your whole family will love this pie, and it is also very healthy. So cook with pleasure!

To prepare a pie with cottage cheese and herbs in a slow cooker, you will need:

yeast puff pastry – 2 sheets butter – 20 g fresh cottage cheese – 400 g greens – a bunch of leeks – 1 pc. chicken egg – 1 pc. salt and pepper - to taste

How to cook a pie with cottage cheese and herbs in a slow cooker:

1. Place the puff pastry dough to defrost on a floured board. You can take homemade cottage cheese, always fresh; if you can’t buy homemade cottage cheese, then buy it in packs of the best quality. Place cottage cheese in a bowl and beat in a chicken egg. Using a fork or blender, mix the egg and cottage cheese until smooth. The cottage cheese should be salted and peppered to your taste, I add a pinch of pepper and a level teaspoon of salt. 2. Now wash the greens (I take dill and parsley), dry with a paper towel and finely chop. If you like aromatic herbs, you can also add a pinch of cilantro or basil. Add the chopped greens to the bowl with the cottage cheese and stir well. 3. Place a frying pan on the stove, add 10 g of butter to it (you can add a little more). Then wash the leeks, if you don’t have leeks, use a regular onion. Finely chop the onion and pour into a frying pan with oil, fry until soft. Add to the bowl with cottage cheese and herbs and mix well. 4. Grease the multicooker bowl with softened butter. Now you need to prepare the puff pastry. Roll out two sheets of dough to the size of your bowl in a slow cooker so that there is enough to cover the sides. Transfer one part of the dough into the multicooker bowl and level it along the bottom and sides, making sides. Place the filling on the dough in the multicooker bowl and smooth it out. Place another rolled out sheet of dough on top of the filling, pinch the edges well, and make several punctures on top of the pie with a fork. This is necessary so that excess moisture does not collect inside, but comes out in the form of steam, then the pie will be well baked inside. 5. Turn on the multicooker in the “baking” mode and bake the pie for about 40 minutes. In order for the pie to be well baked on all sides, you need to carefully turn it over and bake for about 25–30 minutes. 6. When the pie is baked, cool slightly, carefully remove it to a serving dish, and sprinkle chopped herbs on top.

Enjoy your meal!

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Sweet pie

The sweet product will be an excellent snack for tea or a main dish for breakfast or a light dinner. To prepare this dish, you will need:

• 400 g of cottage cheese;
• 2 spoons of sugar;
• 100 grams of dried apricots;
• one chicken egg.

Cooking algorithm:

1. Pour boiling water over the dried apricots and leave for 10-15 minutes. This is necessary for the dried apricot to be disinfected, soften and swell.
2. We remove the dried apricots from the water, dry them and chop them using a multi-cutter or a regular food processor.
3. Beat the egg into the curd, add the chopped apricot, and grind the resulting mixture with sugar.
4. We spread the sweet cheese filling onto the pre-prepared rolled out dough and pinch the edges. Another option is to cover the top with a tortilla. Don't forget to make a hole in the top layer to allow steam to escape.

There are plenty of options for preparing a sweet snack. Instead of dried apricots, you can add apples, cherries, or make an Ossetian pie with cottage cheese and raspberries.

Interesting: In Ossetia, the national pie is an indicator of how skilled a woman is as a housewife. If the dough is thin, there is a lot of filling and it is juicy - a good housewife, the dough is thick - it does not interfere with learning how to cook food.

Cheese casserole with cottage cheese

A very tasty casserole made from several cheeses, including cottage cheese, it is simply incredibly tasty and healthy. It contains several types of cheese and our favorite cottage cheese. Prepare it for your loved ones and they will love it forever.

To prepare you will need:

• Fat cottage cheese – 200 g;
• Cheese “Adygei” – 200 g;
• Cheese “Suluguni” – 50 g;
• Green onions - to taste;
• Cream 20% fat – 100 ml;
• Sour cream 25% fat minimum – 200 g;
• Egg - 4 pieces;
• Flour – 2 tablespoons;
• Salt – 0.5 teaspoon;
• Ground pepper - to taste;
• Semolina – 2 tablespoons.

Let's start cooking:

1. Take a deep bowl for cooking.
2. Take the eggs first, separate the whites from the yolks, and place the yolks in a bowl for cooking. Set the whites aside for now.
3. Add salt and ground pepper to the yolk and stir with a fork until smooth.
4. Now pour the cream and sour cream into the yolks, mix everything well.
5. Pour the cottage cheese into the yolks.
6. “Adyghe” cheese (remember to crumble it), and also add to the bowl with the yolks and cottage cheese.
7. “Suluguni” needs to be chopped very finely or grated on a coarse grater. (It’s better to do this immediately with the rest of the ingredients).
8. Chop the green onions as finely as possible and place them in the same place as the rest of the ingredients.
9. Now mix everything well.
10. Beat the whites with a mixer until foam forms, add them to the curd mass, and mix everything thoroughly until smooth.
11. Take a springform pan, grease it well with soft butter or margarine, and sprinkle the pan well with semolina.
12. Place the casserole in a mold and place it in the oven, preheated to 180° for 40 minutes.
13. Remove the casserole dish from the oven, cut the casserole into pieces and serve.

Recipe with baby spinach

Despite the fact that there are many options for making Ossetian pie with cottage cheese, housewives do not stop experimenting, inventing new flavors for traditional baked goods. So, for example, if you like to eat delicious food, but are concerned about your figure, try preparing a dish with young spinach according to our recipe.

For the filling you will need:

• 250 grams of cottage cheese of any fat content;
• 1 bunch of young spinach;
• green cilantro to taste;
• salt and pepper to taste.

Algorithm for preparing the filling:

1. Wash thoroughly, lightly dry and finely chop the greens.
2. Mix the cottage cheese with chopped herbs.
3. Salt, pepper, add more spices to taste.

Then we put the filling on the tortilla, cover with another tortilla or pinch the ends and put it in the oven for baking.

Did you like one of the recipes listed? But don't have time to stand at the stove? Or maybe you want to treat yourself to delicious pastries while watching your favorite movie or TV series? Then call the Chiirita bakery for home delivery! We will quickly prepare and deliver a fragrant, juicy and healthy Ossetian pie.

Recipe 9: savory baked goods with cottage cheese: yeast pie

500 g puff pastry dough - 450 g cottage cheese - 4 hard-boiled eggs - a bunch of fresh dill - 2 cloves of garlic - a mixture of peppers - salt - a little flour for cutting - sunflower oil for greasing

First of all, I took the puff pastry out of the freezer, removed it from its packaging and left it to defrost on a cutting board, covered with a clean napkin. At room temperature it took about 30-40 minutes.

I cut the pre-boiled and cooled eggs into cubes, as usual for salads.

I washed the dill, dried it, removed the hard stems and chopped it with a knife.

I combined cottage cheese (I used 18 percent paste), eggs and herbs. I also squeezed garlic here. Then I salted and ground the pepper mixture.

Mixed everything thoroughly.

I started cutting the dough. The first 250-gram layer was rolled out on a board, first sprinkled with flour.

I put it in a greased form.

Distributed all the filling over the surface, leaving a little free space around the edges.

I rolled out the second layer of dough and pricked it with a fork. Carefully transferred to the mold, covering the filling. I again went along the contour with a fork (I sprinkled it with flour so that it would not stick) - this way I pinched the edges.

I covered the mold with a napkin and put it in a warm (and draft-free!) place for 2 hours. After this time, when the dough had risen, I put it in an oven preheated to 220″C.

After 7 minutes, I lowered the temperature to 180″C and baked for another 15-20 minutes.

Cut into 6 serving pieces. The pie turns out delicious and quite filling!