Open pie with cheese filling. Cheese pies. Biscuits with cheese and purslane

Every national cuisine has its own recipes for pies. They are prepared from yeast, unleavened, puff pastry, chopped dough, come closed and open, with a variety of fillings, ranging from meat to fruits and berries.

Pie with herbs and cheese is present in the cuisine of every country. But everywhere it has its own cooking characteristics.

Ossetian pies with cheese and herbs: homemade recipe

Ossetian pie looks like a round flatbread with a lot of juicy filling inside. It can be prepared from a variety of ingredients; the only obligatory component is Ossetian cheese (can be replaced with young cheese or Adyghe cheese).

Step-by-step video recipe

Ossetian pie with cheese and herbs is prepared from yeast dough, without first preparing the dough. To do this, immediately sift a little less than a kilogram of flour from a deep bowl, then beat in an egg, pour in 500 ml of milk, add ½ teaspoon of salt, a large spoon of dry yeast, melted margarine (100 g), sugar (2 tablespoons). While the dough for three pies is rising in a warm place, you need to prepare the filling.

Grind Ossetian or Adyghe cheese, feta cheese or suluguni on a grater or with a knife, add a large bunch of any greens, and add salt if necessary. Form three cakes from the dough, place the filling on top to form a cake. Bake at 220-230 degrees for 20 minutes until golden brown. Grease the finished pie with herbs and cheese with butter. Leave for 10 minutes so that the oil is absorbed and you can taste.

Ossetian pie with cheese and beet greens

A tasty and healthy Ossetian pie with cheese, herbs and beet leaves is called “Sakharadzhin”. To prepare it you will need a minimum of ingredients, and the taste can conquer even the most demanding gourmets.

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

Achma with cheese, sour cream and herbs

Achma is a multi-layer pie with cheese filling. It is a national dish of Georgian cuisine, so traditionally suluguni, a salty pickled cheese, is used to prepare it.

Achma in its modern interpretation is made from different types of cheese. The main requirement is that it be brined and have a salty taste. For example, pie filling made from suluguni with feta cheese or Imeretian cheese is no less tasty.

At home, achma is a pie with cheese and herbs. It makes the taste of baked goods richer, and the pie itself is very aromatic and healthy. The filling for achma is prepared from the following ingredients: suluguni cheese (suluguni and feta cheese, suluguni and Imeretian cheese) - 0.5 kg; 200 ml sour cream; a bunch of greens (parsley, dill, cilantro). The consistency and composition of the dough is similar to that used for dumplings and dumplings. To prepare it you will need: 125 ml of water; 350-400 g flour; 3 eggs, ½ teaspoon salt.

Knead into a thick dough. Wrap it in cling film and leave it on the table to “rest” for 40 minutes. Meanwhile, prepare the filling: chop the cheese, melt the butter in a water bath. Combine cheese, butter, sour cream and herbs, mix well.

Prepare two pans of water: boiling water and cold. Form the dough into nine balls. The first one should be a little larger than the others; it needs to be rolled out to the size of the baking sheet and laid so that the sides protrude beyond the edges of the mold. Spread some of the filling on top. Roll out the remaining balls also thinly, but before putting them in the mold, they need to be boiled one by one for a minute. After this, each layer of dough is quickly lowered into ice water and only then placed on a baking sheet. There is no need to boil the top layer of dough. The top of the pie with herbs and cheese is brushed with butter and placed in the oven at 200 degrees for 40 minutes.

Grease the hot mixture with butter and leave under a towel for 15 minutes. After this, the dish can be served.

Tiropita – Greek layer cake with cheese and herbs

To prepare the pie you will need puff pastry (2 layers of 250 g each). It needs to be rolled out to the size of the mold and placed in the oven for 10 minutes at 200 degrees. While the dough is baking, you need to prepare the pie filling.

Fry an onion and two cloves of garlic in a frying pan. Remove from heat and combine vegetables with herbs (a bunch of parsley, cilantro and dill). Add feta cheese, finely chopped with a knife, two raw eggs and a little cream of any fat content. Mix the mass thoroughly.

Remove the puff pastry cakes from the oven, divide them lengthwise into two more parts and form a pie with herbs and cheese: 1st layer – dough, 2nd – filling, etc. There will be 4 cake layers in total and 3 layers of filling between them . Brush the last cake with yolk and place in the oven for 20 minutes. Cool the finished layer cake with cheese and herbs and serve. It is equally good as an appetizer or as a separate dish.

Spinach and cheese pie

This pie can be made from any dough, but it tastes best from puff pastry or phyllo. When choosing any of the options, the principle of forming the pie is the same: on top and bottom - dough, in the middle - juicy filling. Cooking time is 35 minutes (15 minutes at 220 degrees and 20 minutes at 180).

To make the filling, first fry a bunch of green onions in vegetable oil. Then 2 bunches of spinach are added to it. Cool the resulting mass, add dill and parsley, 500 g of pickled cheese and 3 beaten raw eggs.

Now you can form the pie with cheese and herbs. This recipe is simple, and the taste of the baked goods is amazing. A healthy pie can be a great breakfast or snack.

Quiche with green onions, cheese and eggs

Quiche is an open pie with a base of chopped dough and a juicy filling. It is a dish of French cuisine. The quiche filling has a liquid consistency and looks like an egg filling for an omelet. It can be very diverse.

At home you can prepare a delicious French pie with cheese and herbs. The recipe calls for the following filling ingredients: a lot of green onions (300 g), 100 g of salted pickled cheese, 50 g of butter and four raw eggs. The dough for the quiche is mixed from cold ingredients: 220 g flour, 110 g butter, 1 egg. All ingredients need to be chopped into crumbs right on the table, and then combined into a ball and kneaded. If necessary (if the dough is very steep), add a couple of tablespoons of cold water.

First, the cake is baked in the oven at 200 degrees for 15 minutes. At this time, you need to slightly simmer the green onions in butter. Cool, add cheese, beaten eggs and salt. Pour the filling onto the crust and place the pan in the oven for 20 minutes (220 degrees).

Kutaby with greens

Kutaby is a dish of Azerbaijani cuisine that looks like pasties or crescent-shaped pies. In Azerbaijan, they are prepared as often as Ossetian pies with cheese and herbs (the recipe for which is presented above) in Ossetia.

Kutabs are made from unleavened dough from water, flour, salt and a spoon of sunflower oil. For the filling, a large amount of various greens (400 g) and a little salty cheese (brynza, suluguni - 150 g) are used. Pies made from thinly rolled dough with filling inside are fried in a dry frying pan until golden brown and greased with butter while still hot.

Cheese is one of those wonderful products that are good both on their own and in combination with other products. Take cheese pies, for example. This is a real poem of taste that is rewritten every time you prepare a pie according to a new recipe. For the simplest cheese pie, you need to prepare a base of crumbly shortcrust pastry and a mixture of any cheese that melts quickly, cream and eggs. If you want to complicate the taste of the pie a little, place fried slices of bacon on the bottom of the shortbread base, pour over the cheese mixture, and sprinkle ground walnuts on top. Below you will find other delicious cheese pies recipes.

There are 69 recipes in the "Cheese pies" section

Pie with mushrooms and suluguni cheese

We offer a recipe for mushroom pie with suluguni cheese based on yeast dough. You can use any mushrooms for the filling, but with wild mushrooms the baked goods will definitely turn out tastier. The same goes for cheese. Suluguni is salty, which gives the filling a special taste, but if...

Biscuits with cheese and purslane

A simple recipe for galettes with cheese and purslane for those who love hearty and mega-healthy pies. The finished pie combines the slightly flaky, crumbly texture of the crust with a creamy and flavorful filling. Even an inexperienced person can easily make such a biscuit...

Pie with sausages and cheese

A sausage and cheese pie recipe for those who love hearty pies with tea. It can be very difficult to resist the aroma of homemade baked goods. Yes, and why refuse? The pie dough turns out airy and flaky. Choose proven sausages for filling...

Lavash pie with green onions and processed cheese

Lavash pie with green onions and processed cheese Lavash baking recipes are an easy way to make your menu varied and nutritious. Due to the fact that for such baking there is no need to make dough, the entire process of preparing the pie is not difficult...

Pie with cheese soufflé

Cheese soufflé pie is easy to make from ready-made puff pastry without yeast. The filling for the pie is mixed from eggs and sour cream beaten with grated cheese, but first you need to spread fried onions and smoked brisket onto the dough. Before cutting the pie...

Pie with cheese from kadaif dough

Kadaif dough is a mass of tangled long thin “hairs” of unleavened dough, reminiscent of vermicelli. Usually the oriental sweet kunafa is prepared from kadaif, but this dough can also be used for other recipes. For example, for...

Cheese pie "Yarilo" on potato dough

In Rus', pies were initially baked exclusively on holidays. The very word “pie”, which comes from the Old Russian word “feast”, indicates that not a single ceremonial feast could do without pies. At the same time, each celebration corresponded...

Lazy khachapuri

Lazy khachapuri, of course, does not pretend to be identical, but it cooks very quickly, and the taste somehow reminds you of real khachapuri. In general, if you are short on time, and thoughts about cheese baking do not leave you alone, prepare khachapuri according to this recipe...

Pide with chicken and cheese

Pide is a traditional Turkish pie that is made in the shape of a boat. Pide dough is prepared unleavened, but thanks to the rich and juicy filling, it absorbs all the juices and becomes very tasty. The classic filling for Turkish pide consists...

Cheese pie with herbs

Cheese pie with herbs - a simple but delicious pie. The dough turns out crumbly, slightly salty due to the presence of grated Parmesan in the dough. I also added cheese to the filling, because it tastes great with fresh herbs and sour cream. ...

chapter: Cheese pies

Greek cheese pie

The roots of this pie are Greek. Ready-made puff pastry is suitable for its preparation. The filling can be made from soft cheese and herbs. Before baking, to prevent the cake from puffing up, prick the top with a fork, moisten with water and bake at a temperature of approximately...

chapter: Cheese pies

Banica

Recipe for filo dough banitsa with feta cheese. Everything is described in great detail: what to make it from, how to make it, what baking dish to use, at what temperature to bake. And even what is better to eat banitsa with? All that remains is to learn how to make phyllo dough, if...

If it weren’t for the greens in the filling, I would call this recipe “khachapuri,” but out of respect for the national cuisine and traditions, I don’t do this, since real khachapuri still doesn’t contain greens. But I really love the combination of cheese and greens, and there were greens on hand, so I couldn’t resist adding them and didn’t regret it at all) Very tasty! And the pie is prepared quickly and without any hassle. Try it!

COMPOUND:

For the test:

About 1 ¼ cups flour

1 glass of kefir

1/3 teaspoon quicklime soda

2 – 3 tablespoons vegetable oil

For filling:

300 g of cheese (Adyghe, mozzarella, suluguni, feta cheese or a mixture of them in any proportions, you can take a little hard cheese)

1 small chicken egg

A large bunch of parsley or any other herb

1 – 2 cloves of garlic (optional)

Butter for greasing the cake after baking

PREPARATION:

Knead a very soft dough from flour and kefir. About halfway through the kneading, add quicklime soda to the dough.

Knead the kneaded dough for 5-7 minutes until smooth and homogeneous. While kneading, add vegetable oil to the dough. Cover the finished dough and leave it alone for 15–20 minutes.

For the filling, mash or grate the cheese.

Beat the egg into the filling, add chopped herbs, garlic and, if necessary, salt.

Place the dough on a floured board and gently knead into a flat cake of uniform thickness.

Place the cheese filling in the center of the tortilla.

Gather the edges of the dough towards the center and seal well so that the filling is completely covered. As a result, you will get a plump dough ball with filling inside.

Carefully, so as not to break the dough, knead the bun into a thin cake in accordance with the size of your mold.

I baked the pie in a non-stick pizza pan with a diameter of 28 cm, so I didn’t grease the pan with anything or pre-heat it, but if you bake the pie in a pan without a non-stick coating, you need to pre-heat it and only then put the dough on the hot pan.

Place the cake in the mold and gently knead it - adjust to the size of the mold.

Make a hole in the center to allow steam to escape. Bake in an oven preheated to 210–220°C until fully cooked and golden brown (about 20 minutes).

Immediately after the oven, grease the pie with butter and serve immediately, since this pie is especially good when hot, and when it cools down it will lose much of its taste.

Enjoy your meal!

Cheese pie is always popular with all my friends and acquaintances. When I know that I urgently need to prepare something simple, but quite impressive for the table, this recipe always comes to the rescue because it turns out incredibly tasty. And, by the way, it’s mysterious - no one has yet said the first time what the filling of this miracle consists of :)

For the test:

4 eggs
200 g sour cream
6 tbsp. l. mayonnaise
1 cup flour
1 tsp. baking powder
salt, pepper to taste

For filling:

150 g cheese
200 g of any “yellow” cheese
salt, pepper to taste

Preparation:

Mix all the ingredients for the dough.
Grate or crumble the cheese, grate the “yellow” cheese on a coarse grater.
Place half of the dough into the mold. Mix feta cheese and cheese and place on the dough. Pour in the other half of the dough and smooth the surface.
Bake in the oven for 30 minutes at 200°C.

Serve the pie warm.

Recipe 2: Quick cheese pie made from ready-made puff pastry

500 g puff pastry;
1 egg;
3 processed cheese;
3 onions;
2 tbsp. l. butter or margarine;
pepper.

Cut the onion into half rings. Fry it in melted butter or margarine - this is important, do not replace the oil with vegetable oil, it will dilute the filling.

Grate the melted cheese on a coarse grater.

Mix cheese, onion fried until golden, egg and pepper. I don’t add salt to the filling; usually the salt found in processed cheese is enough.

Place the filling on half of the dough.

Close the dough, pinch the edges well.

Turn over onto baking paper and place on a baking sheet. You can sprinkle sesame seeds on top of the dough.

Bake in an oven preheated to 200 degrees for about 20 minutes.

Very tasty, believe me!

Recipe 3: Tender cheese pie

For cheese lovers, the most delicate and delicious pie without the hassle.

Butter - 120 g
Flour (+ 1 tbsp) - 1 cup.
Sour cream - 3 tbsp. l.
Hard cheese - 300 g
Egg - 4 pcs
Cream (22%) - 200 ml
Salt - ½ tsp.

Recipe 4: Cheese pie with sausage in a hurry

Fast and delicious!

Eggs - 2 pcs.
Kefir - 1 glass
Soda - 0.5 tsp.
Flour - 1 cup
Salt - 0.5 tsp.
Hard cheese – 250 g
Sausages, ham or sausage - 200 g
Butter
Breadcrumbs or semolina

1. Beat eggs with salt.

2. Add soda to kefir, stir, leave for a few minutes. Then pour into the eggs.

3. Add flour, mix well. The dough should have the consistency of pancakes.

4. Grate the cheese on a coarse grater. Cut sausages (ham or sausage) into slices. Add everything to the dough and mix.

5. Grease the mold with butter, sprinkle with breadcrumbs or semolina. Preheat the oven to 200 degrees. Place the dough on a baking sheet and smooth it out with a spoon. Place in a preheated oven for 25-30 minutes (time depends on the characteristics of the oven, bake until golden brown).

The pie can be served both hot and cold.

Recipe 5: Onion-cheese pie from ready-made dough

Cheese pie is one of the most delicious and appetizing dishes. Prepare a pie with onion and cheese filling according to this recipe, serve it with herbs and boiled new potatoes and make sure that your time in the kitchen was not in vain. For those who want to make a cheese pie faster, here is a recipe with ready-made dough.

Olive oil - 1 tbsp. l.
Onion, large - 1 pc.
Ground black pepper
Large eggs - 2 pcs.
Sharp Cheddar cheese (or a mixture of two types of cheeses), shredded - 1 cup
Ready dough - 2 sheets

1. Preheat the oven to 200 degrees. Heat oil in a saucepan over low heat. Add chopped onion and a pinch of salt. Cook for a couple of minutes. Place in a bowl and cool completely. Lightly beat one egg and mix with onion. Add cheese, stir, salt and pepper to taste.

2. On a floured surface, roll out one sheet of dough and place it in a round mold with a diameter of 20-23 cm. Place the filling on the dough. Moisten the edges of the dough with water and cover with a second piece of dough. Trim off the excess and mold the edges. Using a knife, make two slits in the center of the cake to allow steam to escape.

3.Brush the top of the pie with beaten egg. Bake the cheese and onion pie in the oven for 25-35 minutes until golden brown.

Recipe 6: Cheese and curd pie

I won’t go on and on about my love for cheese pastries, but I’ll get straight to the point. Namely, for a pie made with curd dough and filled with feta. It turned out fantastically delicious, and I won’t even tell you how simple it is.

For the test:

- 250 g of cottage cheese, I took 5%
— 100 g butter /* maybe less, it seems to me */
- 200 g flour
- 1 egg
- 0.25 tsp. Sahara
- 0.25 tsp. soda

For filling:

— 300 g feta /* feta cheese is possible, of course */
- 1 egg
- 2 tsp. basilica
- 2 cloves of garlic
- 1 tbsp. l. sour cream /* after the fact I thought that I could do without it, in general */
- salt, pepper to taste

For the dough: grind cottage cheese with egg, add sifted flour, mix. Melt the butter, cool slightly, dissolve soda and sugar in it and add to the curd-flour mixture. Stir until smooth. Wrap it in film and put it in the refrigerator for at least an hour, but I generally made the dough in the evening, and only baked the filling in the morning.

For the filling: chop the feta, mix with a beaten egg, sour cream and basil. Add finely grated garlic and mix everything. It is not forbidden to use your other favorite greens, and put the garlic through a press. Salt and pepper to taste, it all depends on how salty your cheese is.

Divide the dough into two unequal parts. Just in case, I also greased the mold lightly with oil. Roll out the larger part of the dough on a floured table and place it in the mold, making sides. Trim off excess dough.
Place the filling on the dough sheet. Roll out the second part of the dough, cover it with what is in the mold, press the edges.
Brush the surface with yolk, or egg, or... you know. A toad usually strangles me for a whole yolk or a whole egg. Therefore, I poured a small part of the egg into the filling into a separate cup, added a couple of drops of water, stirred it and brushed it with it. Enough was great.

190C, baked for 40 minutes. Look, it should turn brown.

Very tasty. Both warm and cold. The pie itself is quite filling, so I just made a salad to go with it.

Yes! There was a lot of dough. I baked in a large pan, with a diameter of, mmm, 22 centimeters, no less. I still have the dough. But I don’t like thick layers of dough in pies, I like a lot of filling, so I rolled it out not too thick, although not too thin, this can be seen in the cut photo. I made the bottom layer thicker. And still the dough remains. I put it in the freezer for now. I’m thinking of making either small pies with cheese filling (just grated hard cheese + herbs) or cheese sticks (add flour, roll out, sprinkle with cheese and maybe red pepper, and bake). So see for yourself - if you like a thinner dough, then reduce the amount of cottage cheese and flour a little. Or make a full batch and either recycle the remaining dough, or make the dough thicker, in general, you’ll come up with something :)

Recipe 7: Vegetarian Cheese Pie (Contains Garlic)

Dough ingredients

1.5 cups flour;
250 grams of 5% cottage cheese;
150 grams of butter;
1 tsp Sahara;
¼ tsp. soda;
¼ tsp. salt.

300 grams of cheese;
1 clove of garlic;
3 tbsp. sour cream;
1 tbsp. flour;
fresh or dried herbs (basil, marjoram, thyme, oregano, mint, parsley and others).

Sesame seeds for sprinkling.

First, melt the butter and dissolve salt, sugar and soda in it.

Then add cottage cheese and sifted flour.

Now knead the very soft (maybe a little sticky, don’t be surprised if it happens) dough.

We leave the dough aside and turn our attention to the filling. Grate the cheese on a coarse grater, crush or finely grate the garlic, and chop the herbs if required. Now mix it all with sour cream and flour.

We light the oven so that it has time to warm up to 200 °C. Grease the mold with oil. We distribute half of the dough over the bottom and sides of the mold, after which we spread the cheese filling there in an even layer.

Cover the top of the pie with the other half of the dough and pinch the edges. Then prick with a fork, generously sprinkle with sesame seeds and place in the oven for 30 minutes.

Remove the finished cheese pie from the oven and swallow your mouth water.

Seriously, we swallow it, because the cheese pie absolutely, absolutely and no matter what needs to cool. In our case, a good pie is a cold pie. So, those who honestly follow the instructions will be truly happy. And practically no sugar! Bon appetit!

Recipe 8: Smoked Cheese Pie

Crumbly aromatic dough and delicate filling. And although the filling is a modification of an omelette, it is very dense and does not soak the dough at all.
The “omelet” turns out to be hard due to the cheese, and the cheese itself completely separates and is invisible as a separate component.

200g smoked meat products (hunting sausages, ham, etc.),
3 eggs,
1 glass of cream,
¼ teaspoon of soda (optional)
125g Emmental cheese,
white pepper

SHORT DOUGH:

1 cup flour,
100g butter,
½ teaspoon salt
3~5 tbsp cold water

From the indicated ingredients (the butter must be softened) make shortbread dough according to the basic method.

Using your hands, spread the dough along the bottom and side walls of a 4mm thick mold.

Prick the bottom with a fork.

Cut meat products into thin slices or strips. Spread evenly over dough.

Beat the egg with cream, finely grated cheese, pepper and soda.

Pour into mold.

Advice: If the taste of the cheese is not salty enough for you, add ¼~1/3 teaspoon of salt to the egg mixture.

Place in an oven preheated to 200°C for ~30 minutes.

Advice: If the top of the pie is already browned, but the inside of the pie is still raw (it wobbles when moving), then the mold should be covered with foil on top.

Cool the finished pie a little right in the pan. Then carefully transfer to a plate

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Among the huge variety of savory pastries, cheese pies occupy a special place. It's all about the large number of varieties of cheese, and this opens up great opportunities for culinary experiments. I suggest you prepare a very tasty and aromatic pie from Adyghe cheese with herbs. This type of cheese has a mild sour-milk taste, it is moderately salty, but at the same time very healthy and not at all greasy. Therefore, the pie with Adyghe cheese turns out to be very tender and light, and will not harm your figure at all. And to make this pie look very beautiful and appetizing, I suggest making it in the shape of a snail. Try it, it's not difficult at all!

Products:

puff pastry - 300 gr.;
Adyghe cheese - 300 gr.;
dill - 1 bunch;
chicken egg - 1 pc.;
sesame (white) - 1 tsp;
salt, ground black pepper - to taste;
vegetable oil - for greasing the mold.

Cooking method:

To prepare this pie, we will use puff pastry, but in the future you can experiment and use any other dough - yeast or puff-yeast.
Let's prepare the filling for the pie. Grate Adyghe cheese on a coarse grater.
Add finely chopped dill, salt and pepper to taste.
Mix the filling ingredients well.
Take a layer of puff pastry and roll it out to a thickness of approximately 0.5-0.7 mm.
We cut the rolled out layer of dough into several long strips approximately 6-7 cm wide.
Place the prepared cheese filling in the middle of each strip. Don't add too much filling, otherwise you won't be able to seal the dough.
We fasten the edges of the strips together.
Store-bought puff pastry is very difficult to mold, so I want to give you some advice: brush the edges of the strips with water, or, as in my case, make a shape along the seam.
Now take any round baking dish (preferably a detachable one). Lubricate the bottom and sides with vegetable oil and place the prepared “tubes” of dough and filling into it in a spiral. Thanks to this arrangement of dough, this type of pies received the name “Snail”.
Using a fork, stir the egg and brush the surface of the pie with it, then sprinkle with white sesame seeds.
We send the pie to bake in a preheated oven at 180-200 degrees for about 30-40 minutes.
After the baking time has passed, remove the pie from the oven. This pie is delicious both hot and cold.

Bon appetit!
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