An easy-to-prepare pie with a lot of juicy mushroom filling with cheese and herbs and quite a bit of dough! It is good both as an independent, hearty dish and as an addition to the main ones for lunch or dinner!
For the filling: cut the onion into small cubes, heat the vegetable oil in a frying pan and fry the onion until Golden over medium heat, stirring constantly.
Cut the mushrooms into slices.
Add them to the pan with the onion and fry them all together for 8-10 minutes, stirring occasionally. Then remove from heat and allow to cool.
Finely chop the parsley and green onions.
Add to the cooled mushrooms chopped herbs, grated cheese on the large side of the grater. Season with salt and black pepper to taste and mix gently.
For the dough: add baking soda to the yogurt, mix and leave for 10 minutes.
Then add the vegetable oil, eggs, salt and sugar. Mix thoroughly.
In several steps, add the flour, stirring the dough until smooth. The dough is thick, the spoon does not drain.
Prepare a baking dish (diameter 20 cm, cover the bottom with parchment, brush the sides with vegetable oil), put half of the dough.
Carefully lay out the mushroom filling.
Spread the second part of the dough on top. Send the pie to bake in a preheated 180 degree oven for 45-50 minutes (we focus on the features of our oven and the ruddy top of the pie, check the readiness with a wooden skewer).
Remove the finished pie from the oven and let it cool.