Ingredients:
LEEK, SCALLION OR SPINACH PIE
Basic Dough Recipe
5 cups flour
1-1/2 t. salt
2 cups lukewarm water
1/2 lb. butter or melted margarine
Mix flour, salt, and water with hands until soft. Knead for 5 minutes, then place in bowl and cover for 10 minutes. Divide dough in half. Roll out one half until thin Butter well. Fold sides toward center. Butter and fold one half over the other longwise. Butter and fold in the opposite direction until a 5-inch folded square is formed. Butter top and cover with plastic wrap. Refrigerate for 15 minutes. Do the same with the other half of dough. Remove dough from refrigerator, and roll out to size of your buttered pan (preferably 15" long or round). Place the dough on the bottom of the pan - there should be a 1/2" overlap. Add filling. Roll out the other half of the dough and place it over the filling. Roll the edges inward well. Brush the top with butter before baking. Bake at 400 degrees for 45 minutes or until bottom is slightly browned.
Leek or Scallion Filling
2 large leeks or two bunches of scallions
2 lbs. cottage cheese
6 eggs
1/4 t. salt
1/4 cup milk or yogurt
2 T. of melted butter
Chop leeks or scallions. Use mostly Add remaining ingredients and mix well.
Spinach Filling
1 lb. frozen spinach.
2 lbs. cottage cheese
6 eggs
1/4 t. salt
1/4 cup milk or yogurt
2 T. melted butter
Defrost and drain spinach the white portions. Saute until tender. Combine with remaining ingredients. |
