This dill and cottage cheese pie was my grandma’s favorite dessert. It’s a real peacetime recipe from her hand-written cook book. In fact, it can be regarded as a distant relative of the English cheesecake. The cottage cheese filling is soft and creamy, and the dill makes it fresh.
For the dough:
- 300 g (~2 1/2 cups) flour
- 120 g (~1/2 cup) lard
- 3 tbsp. sugar
- 20 g fresh yeast (2 tsp dry yeast)
- 1/4 tsp. salt
- 2-3 tbsp. sour cream
For the filling:
- 750 g (~3 1/4 cups) cottage cheese
- pinch of salt
- 50 g (~1/4 cup) soft butter
- 4 tbsp. sugar
- 3 eggs
- 2 tbsp. semolina
- a small bunch of dill, finely chopped
For the topping:
- 200 g (~1 cup) sour cream
- 1 tbsp. sugar
- 1 egg yolk
Size of the baking pan: 32×30 cm
Preheat the oven to 180 Celsius degree.
Put the flour in a bowl. Add the lard, sugar, yeast and salt and rub them into the flour.
Add the sour cream and knead the dough until it feels smooth and elastic.
Roll out the dough into a rectangle and place in the baking pan lined with parchment paper.
For the filling separate the eggs.
Whip the egg whites until stiff peaks form.
Combine the cottage cheese with the egg yolks, salt, butter, sugar, semolina and finely chopped dill.
Gradually fold the beaten egg whites into the cottage cheese mixture.
Spread the filling over the dough evenly.
For the topping add one egg yolk and sugar to the sour cream and stir to combine.
Spoon on the top of the cottage cheese filling.
Put in the preheated oven and baked for about an hour until top gets nicely browned.
Serve lukewarm, cut into 10×10 cm squares.