Ossetian pies from the leaves of beets and fresh cheese.

Ossetian pies from the leaves of beets and fresh cheese.

Recipes cakes with greens are almost all national cuisines. And their choices – a great variety.

flour – 300 g
milk – 100 ml
drinking water – 100 ml
butter – 30 g
fresh yeast – 10 g
sugar -. 1 tsp.
butter for greasing
For filling:

cream, as needed – 50 g
green onions – 100 g
Ghee – Article 1.5. l.
salt, black and red hot pepper
beet leaves – 350 g
fresh cheese – 200 g


For the test in a little warm milk, add warm drinking water, yeast and sugar, stir. Sift the flour hill, in the middle, make an indentation, pour the resulting liquid. Add the melted butter and ostuzhennoy. Season with salt and knead a soft dough. Put in a warm place, cover and leave for 40-50 minutes to approach.

For the filling, remove the tops from stalks, cut into julienne leaves. Chop green onions, mix with leaves.

Mash a fresh cheese with a spoon or your hands, mix with leaves and onions. If low-fat cheese, add the melted butter and sour cream, if necessary, but do not add salt. Season with salt and pepper stuffing immediately before laying the dough.



Palm knead the dough into a flat cake of 7-10 mm thickness. In the middle put the stuffing, level. Then, taking the end of the test, pull the middle of them, connect and Pinch.


Smooth out the surface of the pie, stretching it so as to obtain a round cake. Top middle make an incision in the dough to allow steam to escape.




Bake the tart in a preheated 200 ° C oven for 15-20 minutes. Remove from oven and immediately brush with butter.


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