Cake with greens and cheese - a recipe with a photo

In any national cuisine there are recipespies. They are prepared from yeast, fresh, puff, chopped dough, are closed and open, with a variety of fillings, ranging from meat to fruit and berries.

A pie with herbs and cheese is present in the kitchen of each country. But everywhere it has its own cooking features.

Ossetian pies with cheese and greens: a recipe for cooking at home

Ossetian pie looks like roundA cake with a lot of juicy stuffing inside. It can be prepared from a wide variety of ingredients, an obligatory component is only Osetian cheese (it can be replaced with a young cheese or Adyghe cheese).

Ossetian pie with cheese and greens is prepared fromyeast dough, without preliminary preparation of dough. To do this, a little less than a kilogram of flour is sieved immediately, then the egg is hammered, 500 ml of milk is poured, ½ teaspoon of salt is added, a large spoonful of dry yeast, melted margarine (100 g), sugar (2 tablespoons). While the dough for three pies fits in a warm place, you need to prepare the filling.

Osetian or Adyghe cheese, cheese orSuluguni grind on a grater or with a knife, add a large bunch of any greens, if necessary, add salt. From the dough to form three tortillas, top to lay out the filling to form a cake. Bake at a temperature of 220-230 degrees 20 minutes before a ruddy crust. Prepared pie with greens and cheese to grease with butter. Leave for 10 minutes to allow the oil to soak, and you can try.

Ossetian pie with cheese and greens of beets

Tasty and useful Ossetian pie with cheese,greens and beet leaves is called "Saharajin." To make it, you need a minimum of ingredients, and taste is able to conquer even the most demanding gourmets.

Pie with cheese and greens with beet leavesis made from yeast dough, as in the previous recipe. But the filling is prepared from finely chopped young leaves (rammed glass), green onions and dill (on a small bunch), Ossetian cheese and spices to taste. All the ingredients are thoroughly mixed, after which the cheese-green mass is laid out in the center of the dough cake. The baking time of the cake is 20 minutes at 210 degrees.

Achma with cheese, sour cream and greens

Achma is a multilayered pie with cheese stuffing. It is a national dish of Georgian cuisine, so it is traditionally used for its preparation suluguni - salted pickle cheese.

Achma in the modern interpretation is prepared fromdifferent kinds of cheese. The main requirement is that it should be brine and have a salty taste. For example, no less delicious is the filling for the pie, made from suluguni with cheese or Imeretian cheese.

At home, acmma is a pie with cheese andgreenery. It makes the taste of baking more intense, and the pie itself is very fragrant and useful. The filling for achma is prepared from such ingredients: suluguni cheese (suluguni and brynza, suluguni and Imereti cheese) - 0.5 kg; 200 ml of sour cream; a bunch of greenery (parsley, dill, coriander). The dough for consistency and composition resembles the same, which is used for dumplings and vareniki. To prepare it you will need: 125 ml of water; 350-400 g of flour; 3 eggs, ½ teaspoon of salt.

Knead dense dough. Turn it into food film and leave on the table to "rest" for 40 minutes. In the meantime, prepare the filling: chop the cheese, melt the butter in a water bath. Combine cheese, butter, sour cream and greens, mix well.

Prepare two pots of water: boiling water and cold. From the test, form nine balls. The first one should be slightly larger than the others, it needs to be rolled out to the size of a baking tray and laid so that the sides extend beyond the edges of the mold. At the top, distribute a portion of the filling. The remaining balls are also rolled thinly, but before they are laid out in a mold, they need to be boiled alternately for a minute. After this, each layer of dough quickly falls into ice water and only then goes to the baking tray. The top layer of the dough should not be boiled. On top, the pie with greens and cheese is smeared with butter and recovers in the oven at 200 degrees for 40 minutes.

Hot acheme grease with butter and leave under a towel for 15 minutes. After this, the dish can be served to the table.

Tiropita - Greek puff pastry with brynza and greens

To make a pie, you need puffdough (2 layers of 250 grams). It should be rolled to the size of the mold and sent to the oven for 10 minutes at 200 degrees. While the dough is baked, you need to prepare the filling for the pie.

Fry a bulb in a frying pan and two denticlesgarlic. Remove from heat and combine vegetables with herbs (along a bunch of parsley, cilantro and dill). Add the cheese, finely chopped with a knife, two raw eggs and some cream of any fat. Stir the mixture thoroughly.

Peel from puff pastry to get out of the oven,divide them along two more parts and form a pie with greens and cheese: 1st layer - dough, 2nd - filling, etc. There will be 4 cakes and 3 layers of filling between them. Lubricate the last cake with yolk and send to the oven for 20 minutes. Ready puff cake with cheese and greens to cool and serve. It is equally good as a snack, and as an independent dish.

Pie with spinach and cheese

This pie can be made from any pastry, butmost deliciously it is obtained from puff or filo. When choosing any of the options, the principle of forming a pie is the same: top and bottom - dough, in the middle - a juicy filling. The cooking time of the dish is 35 minutes (15 minutes at 220 degrees and 20 minutes at 180).

For the filling first in vegetable oila bunch of green onion is fried. Then 2 spinach beads are added to it. The resulting mass to cool, add the greens of dill and parsley, 500 g of brine cheese and 3 whipped raw eggs.

Now you can form a pie with cheese and greens. This recipe is simple, but the taste of baking turns out amazing. A useful pie can be an excellent breakfast or a snack.

Kish with green onions, cheese and eggs

Kish is an open pie with a chopped basedough and juicy filling. It is a dish of French cuisine. The filling for kish is a liquid consistency and externally resembles an egg filling for an omelet. It can be very diverse.

At home you can cook a delicious French piewith cheese and greens. The recipe provides for the presence of such ingredients for the filling: a lot of green onions (300 g), 100 g of salted brine cheese, 50 g of butter and four raw eggs. Dough for kish is kneaded from cold foods: 220 g of flour, 110 g of butter, 1 egg. All ingredients directly on the table need to be chopped into a crumb, and then put into a bowl and knead. If necessary (if the dough is very steep) add a couple of spoonfuls of cold water.

First in the oven baked cake at 200degrees 15 minutes. At this time, it is necessary to let a little onion butter on the butter. Cool, add cheese, beaten eggs and salt. Pour the filling onto the cake and send the mold to the oven for 20 minutes (220 degrees).

Kutaby with greens

Kutaba is a dish of Azerbaijani cuisine, externallyReminiscent of chebureks or cakes in the shape of a crescent. In Azerbaijan, they are cooked as often as Ossetian pies with cheese and herbs (the recipe is presented above) in Ossetia.

Kutabs are made from unleavened dough from water, flour,salt and a spoon of sunflower oil. For the filling is used a large number of very different greens (400 g) and a little salted cheese (brynza, suluguni - 150 g). Pies of finely rolled dough with stuffing inside fry in a dry frying pan until golden brown and still hot smear with butter.

Pie with sorrel and cheese

To bake this pie you will needtraditional yeast dough on milk, cooked by a baking method. The filling is made on the basis of sorrel (500 g) with the addition of 2 teaspoons of sugar and 100 g of goat cheese. All the ingredients must be ground and mixed thoroughly.

The dough is divided into two halves. The first part to distribute the form, lay out the filling and cover the second. The edges are troweled, and from above make a small hole to exit the steam. Bake at 190 degrees for 45 minutes or until crispy.