I made my changes to the pie filling. In the original recipe there is Parmesan-40 g, I did not put it and 150 g of sour cream. I instead took 2 tbsp sour cream and 150g cottage cheese. Juicy flavorful pie on crumbly dough.
Sift the flour into a bowl, where we will knead the dough. Put baking powder, salt, dry dill. Stir. Put the chopped butter.
Grind into crumbs and drive in the egg.
Knead the dough, put it in a bag and put in the refrigerator. Let's do the stuffing.
In the bowl, break 3 eggs, spread the spices: nutmeg, cumin, coriander, black pepper. Spice is desirable to put everything! Add salt and whisk with a fork or whisk.
Put sour cream, cottage cheese and combine thoroughly. Add chopped fresh parsley and olive oil. Again connect.
Fill-the filling for the pie is ready. Cabbage is divided into inflorescences are not very large, blanch and recline in a colander.
Take a suitable form. I have a shape size of 20cm x 15cm and a height of 5cm. We will need baking paper. Put it in the paper and coat with butter. Take the dough out of the refrigerator and spread them form. I laid out pieces of dough and stuck them to the paper. The dough is distributed evenly, not forgetting the sides, height 1-1. 5 cm below the height of the form. The dough was laid out about the way for cheesecakes cookie dough is placed in a mold. On the bottom put the inflorescences of cauliflower.
Fill the cabbage with a mixture of filling. Put in the oven for 30 minutes, exposing the t-180 C. be Guided by your oven
The top and dough are nicely baked. The pie is ready. Take it out of the oven.
Remove the cake from the mold with the paper. When the pie has cooled, the paper can be removed.
I ate the pie warm. Cut a piece. Here is such a beautiful and delicious cut.