Pie with rocket, feta cheese, and sorrel

First, prepare the filling for the pie. Thoroughly wash the arugula. Pat dry with a towel.

Cut the lettuce.

Repeat the same procedure with sorrel. First, sort it out, wash it, dry it, remove the stems, and chop the leaves finely.

Prepare your favorite greens, wash and chop them.

Take a deep bowl, put the chopped arugula, sorrel, and greens into it. Mix well (preferably with your hands). Crumble the feta cheese and add it to the greens.

Beat the egg. Add cottage cheese to the bowl, pour in the beaten egg, and add spices. Mix the filling thoroughly. The egg will bind the filling together. You can skip adding salt as the feta cheese is already salty.

Preheat the oven to 180 degrees Celsius. Now you can focus on the dough (if using frozen dough, thaw it beforehand). First, melt the butter, and remove any foam.

Sprinkle the table with flour. Cut the dough into four equal parts.

Roll out each part as thin as possible, approximately 1-2 mm. The size of the sheets should be larger than the diameter of the mold, so that the edges can be folded later.

Place the first sheet of dough in the mold, brush it with oil, then place the second sheet and brush it with oil again. Repeat this step with the remaining 4 sheets. To make the process easier, you can use phyllo pastry sheets, brushing each one with butter.

Spread the filling on the dough, carefully folding the edges. Brush the top of the pie with the remaining oil. Place the pie in the oven. Bake for approximately 30 minutes, until the edges of the pie are golden brown. If there is any excess liquid during baking, you can remove it with a spoon. Five minutes before the pie is ready, sprinkle the center with grated cheese. The cheese crust will keep it moist.