Top 7: Sweet And Salty Cheese Pies

Cottage cheese is a versatile filling that is suitable for both dessert and main course.

Cottage cheese is a versatile filling that is suitable for both dessert and main course. Consider this statement using the example of pies, and for this we offer you to get to know and, of course, test 7 delicious curd dishes in practice.

1. Curd pie with cod

 

Ingredients:

0.5 kg cod fillet, 200 g cottage cheese, 120 g corn or oatmeal, 250 g cauliflower, 4 eggs, 70 ml milk, 15 g dried herbs (basil, oregano, celery, rosemary), 5-10 ml vegetable oil .

Grind cottage cheese, drive 2 eggs into it, salt, add flour and vegetable oil. Mix ingredients thoroughly. The resulting mixture is the basis of the pie. It must be placed in a thin layer in a large form, covered with baking paper. Make small borders. Bake at 180 degrees for 20-25 minutes.

Divide the cabbage into inflorescences, throw in salted boiling water, remove with a slotted spoon after 5 minutes. Then chop it and cod fillet with a knife (if possible finely) mix with 10 g of dried herbs. Spread over baked base.

Beat 2 eggs with milk, stir in the remaining spices to them. Pour the mixture over the pie. Return it to the oven for 20-30 minutes.

2. Pie with frozen berries

 

For the pie you will need:

0.5 kg of flour, 170 g of sugar, 3 eggs, 5 g of salt, 100 g of butter, 50 g of powdered sugar, 130-150 g of cottage cheese, 200 g of frozen berries.

Soften the butter, add 100 g of sugar and salt, beat in the egg and pour in the cottage cheese. After parts add flour (300 g) and knead. You should get an elastic dough, place it in the refrigerator. After half an hour, take it out, roll it out and put it in a mold covered with baking paper, forming high sides.

Beat 2 eggs with a mixer with sugar, continuing the process to add sour cream and the remaining flour.

Without defrosting the berries, spread them on the dough, pour over the liquid mass and quickly send to the preheated oven. It is important that they do not have time to melt.

Bake for 1-1.5 hours at a temperature of 180 degrees, then sprinkle with powdered sugar and set aside in the form for another 10-15 minutes.

3. Cottage cheese pie with spinach

 

Ingredients:

350 g flour, 280 g spinach, 150 g hard cheese, 150 g butter, 0.5 kg cottage cheese, 200 ml sour cream, 3 eggs, 100 g greens (dill, parsley, celery).

Grind the cold frozen butter with flour into crumbs, then beat in 1 egg and knead the dough. If it crumbles, add a little sour cream. Then place in the refrigerator for half an hour.

Rinse the spinach, pour boiling water over it, soak in it for 5 minutes, then put it in a colander and chop finely. Grate the cheese, chop all the greens.

Add 2 eggs, a pinch of salt to the cottage cheese and beat with a blender until smooth. Then add prepared spinach, herbs, sour cream and half of the grated cheese to it, mix thoroughly.

Take out the dough, roll it out, put it in a mold covered with baking paper, form the sides. Make a lot of pricks with a fork or knife. Place the filling inside, sprinkle it with the remaining cheese. Then bend the edges of the sides onto the cake.

Bake for half an hour in the oven (200 degrees), remove from the mold 15 minutes after the cake is removed from the oven.

4. Poppy cake

 

Need:

250 g butter, 300-400 g flour, 100 g semolina, 200 g sugar, 130 g boiled poppy seeds, 1 egg, 400 g cottage cheese.

If there is no boiled poppy, then you need to take raw and boil for 2 hours in sugared water.

Pour half the sugar into the sifted flour, mix. Grind 150 g of butter (cold) with a blender and add to the above mixture. Place the resulting wet crumb in the refrigerator for half an hour.

Pour milk into a saucepan, add the remaining sugar and butter, heat until it is completely dissolved, then add 100 g of sugar and poppy seeds. When the liquid boils, add semolina. Cook, stirring for 3-4 minutes, then cool.

Add the beaten egg to the cottage cheese, grind, send to the saucepan to the poppy seed porridge.

Cover the baking dish with baking paper, additionally grease with vegetable oil. Put most of the wet crumbs on the bottom, place the curd-poppy filling on top, then the remaining crumbs.

Bake for about an hour at a temperature of 180 degrees, then let cool a little in the form.

5. Pumpkin Pie

 

Ingredients:

350 g pumpkin, 180 g margarine / butter, 3-4 eggs, 10 g baking powder, 350-400 g cottage cheese, 120 g sugar, 150 g flour.

Beat eggs with sugar, pour melted butter or margarine into them.

Peel and grate the pumpkin, knead the cottage cheese thoroughly with a fork. Then add flour and baking powder to them, pour in the egg mixture, mix.

Lubricate the mold with 30 g of butter, sprinkle with flour, put the workpiece into it. Send to the oven, heated to a temperature of 180 degrees, and bake for 40-55 minutes.

6. Mushroom pie without flour

 

For the pie you will need:

400 g of oyster mushrooms, 0.5 kg of cottage cheese, 100 g of hard cheese, 2 eggs, 100 g of butter, onion, 50 g of fresh herbs, 10-15 g of sesame.

Rinse the mushrooms, chop finely and fry with chopped onion, salt in the process. Drain the vegetable oil as much as possible from the mushroom fry.

Separate the yolk from one of the eggs, drive the protein into a bowl, pour in the cottage cheese and add a little salt. Then add grated cheese and fried mushrooms.

Cover the baking dish generously with melted butter, place the curd-mushroom mixture in it, grease the top with yolk and sprinkle with sesame seeds.

Bake for half an hour in the oven at a temperature of 180 degrees, sprinkle with chopped herbs before serving.

7. Cabbage with cottage cheese

 

Ingredients:

250 g cottage cheese, 200 g flour, 5 eggs, half a small head of cabbage (350 g); 100 ml of sour cream, 300 g of flour, 50 g of semolina, 150 g of greens (necessarily - onion feathers, and celery, parsley, dill if desired), 20-25 g of salt, 5 g of sugar.

2 hard-boiled eggs (8-10 minutes in boiling water), peel and chop into cubes. Chop the cabbage, salt, squeeze it with your hands to let the juice out. After 10 minutes, add boiled eggs and finely chopped greens.

Mash cottage cheese, salt, add a pinch of sugar, mix with semolina, flour, 3 raw eggs and sour cream. Combine the resulting base and cabbage filling, mix and send for a quarter of an hour in the refrigerator. This is necessary to separate the gluten and combine the ingredients.

Lubricate the form with vegetable oil, place the mixture in it and bake for 40-50 minutes in a preheated oven (180-190 degrees).