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Sorrel and Feta Puff Pastry Pie

A delicious, elegant, flaky pie with a juicy filling. This sorrel puff pastry pie is tasty, out of the ordinary, and refined — the filling ingredients pair together perfectly. You can make it with fresh greens or frozen ones.

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Sorrel layer cake
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 % 7 g
Fats 43 % 12 g
Carbohydrates 32 % 9 g
167 kcal
GI: 20 / 70 / 10
  • To start, gather your ingredients and: preheat the oven to 375°F (190°C). Take the puff pastry out of the freezer ahead of time to thaw. Wash the sorrel under running water and dry the leaves — you can spread them on a clean, dry towel and blot the tops with paper towels — then cut the sorrel into pieces. Wash the rest of the greens too (leek, green onions, oregano, basil, parsley) and chop them finely; use more or less of any herb to suit your taste. Put the cottage cheese and feta in a large bowl and mash them together with a fork. Crack 4 eggs into a separate bowl and whisk until fluffy. Peel the garlic and finely chop each clove. Put the butter in a cup and melt it in the microwave. Set a large sauté pan over medium heat, add the olive oil, and let it heat up. Add the leek and cook until translucent (3–5 minutes). Add the sorrel and green onions, stir, cover, and cook until reduced to about a quarter of the original volume, stirring every couple of minutes. (A Dutch oven or a heavy-bottomed pot works in place of the sauté pan.) Then tip the greens into a colander so the excess moisture drains off and the filling can cool. To the cottage cheese and feta, add the beaten eggs, chopped garlic, chopped parsley, oregano, and basil, plus salt and freshly ground black pepper. Mix well. Add the cooled greens from the colander and stir once more — the filling is ready. Grease your baking pan with melted butter. Use one large pan, two small ones, or even a baking sheet. Lay the pastry sheets on a flour-dusted work surface and roll them out. Fit a sheet into the pan so the edges hang over slightly (if you're using two pans, cut the sheets in half). Brush the pastry with butter, spread the filling on evenly, cover with a second sheet, and crimp the edges. Beat the last egg with a fork and brush it over the top. Bake for 45 minutes, until golden. The finished pie is delicious hot or cold. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Cottage cheese of 40% fat content - 466  kcal/100g
  • Cottage cheese of 20% fat content - 233  kcal/100g
  • Cottage cheese of 18% fat content - 226  kcal/100g
  • Cottage cheese of 10% fat content - 156  kcal/100g
  • Low-fat cottage cheese - 75  kcal/100g
  • Cottage cheese with sour cream - 260  kcal/100g
  • Fruit curd - 147  kcal/100g
  • Soft dietary cottage cheese - 170  kcal/100g
  • Vitalinia Cottage cheese - 64  kcal/100g
  • Cottage cheese 'morning' ('danone') without sugar - 91  kcal/100g
  • Cottage cheese - 156  kcal/100g
  • Garlic - 143  kcal/100g
  • Fresh basil - 27  kcal/100g
  • Dried basil - 251  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Puff Pastry - 400  kcal/100g
  • Puff pastry, unleavened - 337  kcal/100g
  • Sorrel - 19  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Unsalted amateur oil - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Leek - 33  kcal/100g
  • Feta cheese - 290  kcal/100g
  • Green onion - 19  kcal/100g
  • Olive oil - 913  kcal/100g
  • Oregano fresh - 25  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Sea salt - 0  kcal/100g

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