Dock, spinach and cottage cheese pie

Instructions

1. Soak the dock and spinach in a bowl.
2. Make the dough – sift the flour in a bowl. Make a well in the center add the eggs and salt. Bring it together with your hands to form a dough. Тhe dough is tight. Wrap it in a plastic foil and set aside for 30 minutes.
3. Preheat the oven to 180°C. Line a 25x20x6 cm tray with baking paper.
4. On a lightly floured surface roll the dough out thinly into two 30x25 cm rectangles and use one of these to line the baking tray.
5. To make the filling, drain and squeeze the dock and spinach thoroughly, chop coarsely, mix it with the cottage cheese, sour cream and grated parmesan, chopped onion and season with salt and pepper. Spread out this filling in the baking tray and cover with the remaining rectangle of dough.
6. Brush generously with olive oil. Bake for 35 minutes, level 1 from the bottom of the oven. Take out of the oven, rest it for 5 minutes, and serve.
7. It is great hot or cold the next day in your lunchbox.
8. Store in the fridge up to a week.
9. Serve with mint yogurt sauce.

• Servings : 6
• Ready in : 90 Minutes
• Course : Main courses
• Recipe Type : Cakes, Pies and pastry, Pizza, Pasta, Spagetty, Quiches, recipes for spring
• Ingredient : Cottage Cheese, Cottage cheese, Crème fraîche, Dock leaves, Eggs, Flour, Green onions, Ground black pepper, Parmesan cheese, Quiche, Salt, Spinach