Pancake Pie with Dill and Tomatoes Recipe
I suggest preparing a snack pancake pie with cottage cheese, dill and sun-dried tomatoes. It turns out very tasty both warm and cold. This cake will be a table decoration on weekdays and holidays.
Servings
5
Cook Time
60minutes
Servings
5
Cook Time
60minutes
Ingredients
Instructions
  1. To make the pie, we will need 10 pancakes, which I cut according to the shape in which we will prepare the pie.
  2. Cottage cheese (200 gr.) combine with sour cream (1 tbsp.). Wash the dill and cut it into small pieces. Add to the cottage cheese. Squeeze the garlic through a press. Mix everything and puree with an immersion blender until smooth.
  3. The rest of the curd is mixed with finely chopped sun-dried tomatoes and 1 tbsp of oil from a jar with tomatoes. Stir well.
  4. 5 pancakes smear cottage cheese with dill, fold in half.
  5. 5 pancakes smear with cottage cheese with dried tomatoes, fold in half.
  6. Split baking dish cover with baking paper and grease with vegetable oil (1 tbsp.). Arrange the pancakes in the order of alternating fillings. Each layer is slightly sprinkled with grated cheese, so that the pancakes “grabbed”.
  7. Then mix the egg, sour cream (1 tbsp) and the remaining cheese.
  8. Pour the pancakes and put them in the oven, preheated to 180 degrees for 20-25 minutes. before Browning.
  9. The finished cake is removed from the mold and can be served to the table.
  10. It turns out very tasty both warm and cold.
  11. Bon appetit.
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