Open Pie Sorrel and Ricotta Recipe
Fresh greens are rich in vitamins and trace elements, so it is advisable to eat them as often as possible. In the season of sorrel, I suggest baking an open pie. This cake is good both hot and cold. The sourness of sorrel makes the taste of this pie very interesting and unusual!
Servings
8
Cook Time
90minutes
Servings
8
Cook Time
90minutes
Ingredients
Dough:
Filling:
Instructions
  1. For the dough, sift the flour into a bowl.
  2. Grate the butter on a coarse grater and add to the flour.
  3. RUB your hands into a fine crumb.
  4. Separately, combine the eggs, salt and soda slaked with vinegar.
  5. Beat with a mixer until fluffy foam.
  6. Combine the egg mass and butter and flour crumbs, knead the dough.
  7. Distribute the dough in the baking dish, forming the sides. If necessary, cover the form with foil or parchment. Put it in the refrigerator while we prepare the filling.
  8. In sorrel, separate the leaves from the stalks, wash the leaves well and dry on a towel. Then finely cut.
  9. In a bowl, beat the eggs, add salt, whisk.
  10. Add the ricotta, sour cream and sorrel. Stir well.
  11. Distribute the filling in the form.
  12. Spread the pieces of cheese on top of the filling.
  13. I had a small piece of dough left, and I made hearts out of it and decorated the cake. Cook in the oven preheated to 180 degrees, 30-40 minutes, until Golden.
  14. Ready pie is served to the table.
  15. Bon Appetit!!
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