Pie with greens

Pie with greens it must be prepared in the spring, when there are so many sorrel, green onions, parsley, and spinach around. Such a dish will turn out to be very tasty, incredibly beautiful and bright, and sorrel will give it a special acidity. So, let’s cook and fantasize!

Pie with greens – ingredients

Potatoes – 3-4 pcs. (approximately 600 g).

  • Parsley, dill, green onion – 1 bunch each.
  • Feta – 100 g.
  • Zest – 1 lemon.
  • Olive oil for frying.
  • Oil for lubricating the mold.
  • Salt, ground black pepper to taste.

Recipe for pie with greens

Let’s start cooking the most delicious pie with greens. First, peel and wash the potatoes to remove excess starch. Cut half of the potatoes crosswise into round slices 3-4 mm thick, and cut the remaining one lengthwise into elongated slices of the same thickness. Heat the pan and grease it with olive oil. Fry the potatoes in batches until golden, then transfer to paper towels to remove excess fat.

Let’s take care of greens for pirogue. Sort the sorrel and spinach, wash, remove the stems, and roughly chop the leaves. Put the spinach and sorrel in a pan, add 2 tbsp water and cook until the leaves soften a little, about 4 minutes. Transfer to a colander and squeeze out excess liquid.

Now mix the ingredients for pie with greens. Crumble the feta with a fork into small pieces. Finely chop the parsley, dill and green onion. Beat eggs and cheese in a bowl, add greens, stewed sorrel and spinach, feta and lemon zest. Salt and pepper all this to taste.

Forming pie with greens. Preheat the oven to 180 degrees. Grease a 24 cm diameter round springform pan with oil. Place the round potato slices one on top of the other on the bottom of the pan. Place elongated slices on top of each other along the sides. Pour the filling and flatten it. Bake pie with greens 40-45 minutes.

Finished pie with greens remove from the oven and leave for 15 minutes in the form. Then run a knife along the sides and carefully remove it. Serve the cake warm or completely cooled.

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