How to Make Cossack Pie Vegetarian Pie

This is a delicious and healthy pie made with fresh vegetables, eggs, yogurt, sour cream and cottage cheese. Most of the preparation is in shopping and slicing the vegetables, otherwise it is a breeze to make, especially if you have a Cuisinart to chop vegetables with.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 9" unbaked pie crust
• 1/4 lb mushrooms
• 1 cup chopped onions
• 1 cup shredded green cabbage
• 1 cup thinly sliced broccoli
• 1 cup thinly sliced carrots
• 1 finely chopped scallion
• salt and pepper
• 3 Tbs butter
• paprika
• 2 Tbs flour
• 1/2 tsp dried caraway seed
• 1/4 tsp dried basil
• 2 Tbs dry white wine
• 1/2 tsp dried dill weed
• 1/3 cup cottage cheese
• 2 eggs
• 3/4 cup mixed sour cream and plain yogurt

1. Remove stems from mushrooms. Slice caps and set aside. Chop stems finely (include stems not caps in Step 2). Also pre-bake pie crust and set aside to cool.

2. In butter saute all the vegetables except the scallion until just tender. Salt lightly as they saute. Add all seasonings. Remove from heat and toss with flour and wine.

3. Puree the eggs and cottage cheese together in a blender. Add salt and pepper to taste.

4. Add egg and cottage cheese puree to sauteed vegetables, along with the chopped, raw scallion. Mix well and spread into cooled, pre-baked pie crust.

5. Saute the sliced mushroom caps in a little butter (about a tablespoon).

6. Spread sour cream-yogurt mixture on top of vegetable filling. Arrange mushroom caps on top, gently. Dust with paprika.

7. Bake in preheated 350 degree oven for 40 minutes or until set. Let stand 10 minutes before serving.