Spinach and Cheese Savory Pie

Prepare all the necessary ingredients for baking a poured pie with spinach and cheese in the oven. All products must be of the highest quality and fresh. Ideally, of course, buy spinach at the market in the greenery department. But you can also find high-quality fresh spinach in large supermarkets. When choosing Adyghe cheese, be sure to pay attention to the composition, so that there are no substitutes for milk fat. The same goes for sour cream. Choose the fat content to your taste. I used thick sour cream with 20% fat content, but any will do. I always buy butter with a fat content of 82.5% and never replace it with margarine. Take the butter out of the refrigerator 15 minutes before starting to make the pie.

Separate the spinach leaves from the hard stems, remove any low-quality ones. Rinse the spinach thoroughly under running water and dry it well. I usually use a greens spinner, which is a very convenient device, especially for leafy greens. But you can simply use a kitchen towel to blot all the spinach leaves. We don't need any excess moisture. The weight indicated in the ingredients is for the prepared spinach leaves without the stems.

Cut the spinach leaves arbitrarily.

Melt 10g of butter in a skillet and add all the diced spinach.

Cook over high heat for literally 30 seconds, stirring occasionally with a spatula. The spinach should simply reduce in volume, do not fry it.

Grate the Adyghe cheese on a coarse grater or break it into crumbs with your hands, whichever is more convenient for you.

Mix the grated Adyghe cheese and slightly cooled spinach. Salt to taste. If you have frozen spinach, just squeeze out the excess water and immediately mix it with the cheese, it does not need further heat treatment. And if you want to slightly reduce the calorie content of the pie, feel free to replace the Adyghe cheese with cottage cheese.

Break the chicken eggs into a bowl and lightly beat them with a whisk. Make sure no shell gets in.

Add sour cream, softened butter, and vegetable oil to the beaten eggs. Mix everything well with a whisk.

Sift the flour with the baking powder into the dough, add salt and knead thoroughly. The amount of flour depends on the size of the eggs and the thickness of your sour cream. You may need to add a little more flour. The dough should be thick enough and not too runny.

Line the baking dish with parchment paper and pour half of the dough. If your dish does not have a non-stick coating, also line the sides with parchment paper. Silicone molds do not need to be greased or lined. The diameter of my mold is 18 cm.

Spread the entire spinach and cheese filling on top of the dough.

Carefully spread the second half of the dough on top of the filling and sprinkle with sesame seeds if desired. If you don't like sesame seeds or don't have any, simply omit them. Bake the spinach and cheese pie in a preheated oven at 180°C in the top-bottom mode for 50 minutes.

Cool the finished spinach and cheese pie in the mold.

The spinach and cheese pie in the oven is ready. Enjoy your meal!