I often make pies with salad and fresh cheese at the end of spring, when I can still find good lettuce, and the green onions and dill are tender. I usually start on them Saturday morning, when there's time to knead and let the dough rise without rushing. If there's fresh cheese in the fridge, it's clear I'm getting to work.
Quick Info
Total time: 2 hours (including rising and baking)
Servings: 12 pies
Difficulty: medium, especially if you haven't made yeast dough before
Ingredients
Dough:
- 600 g all-purpose flour
- 7 g dry yeast (or 25 g fresh yeast)
- 300-350 ml lukewarm water (add gradually)
- 1 teaspoon salt
Filling:
- 5-6 handfuls of fresh, well-washed lettuce leaves
- 4-5 green onion stalks (only the green tops)
- 1 bunch of dill
- 450 g fresh cheese (can be omitted or replaced)
- 1/2 teaspoon salt
For frying:
- 3-4 tablespoons oil (for each batch in a heavy skillet)
Instructions
1. Place the flour in a large bowl. Make a well in the center, add the yeast, and pour in 50 ml of lukewarm water along with a tablespoon of flour. Mix a little and let it sit for 10 minutes to activate the yeast.
2. Gradually add the remaining water and salt, then knead for 8-10 minutes until you get a soft but non-sticky dough. If it's too soft, add a tablespoon of flour at a time. If it's too hard, add a few drops of water.
3. Cover the bowl with a clean towel and let it rise for 60-75 minutes in a warm place until it doubles in size.
4. While the dough is rising, prepare the filling. Tear the lettuce leaves into not-too-small pieces. Chop the green onion tops and dill. Place them together in a bowl, sprinkle with salt, and gently knead with your hands until they soften and release a bit of juice.
5. Lightly drain the excess liquid, then add the crumbled cheese. Mix everything with a fork without overdoing it, just enough to distribute evenly.
6. Divide the risen dough into 12 equal pieces. Shape them into balls, covering them with plastic wrap or a damp towel to prevent drying out while you roll them out.
7. Take the first ball, roll it out with your hands or a rolling pin on a floured surface to about the size of your palm. Place 2 tablespoons of filling in the center.
8. Gather the edges towards the center and seal well. Turn the pie over so the sealed side is down, then gently roll it out again with your hands to avoid spilling the filling. Don’t press too hard to prevent tearing.
9. Heat the skillet (non-stick or cast iron). Add a tablespoon of oil at the start and add more as needed. When it’s hot, place the pie in the skillet and cook for 2-3 minutes on each side until golden. Don’t overcrowd the skillet.
10. Remove to a paper towel to absorb excess oil. Continue with the rest, always covering the waiting balls.
Why I make this recipe often
I love that the dough is simple and works with many types of fillings, not just salad and cheese. The pies stay soft the next day and don’t dry out easily. Plus, you can use whatever you have on hand in the fridge or garden. They’re delicious both warm and cold, and can be packed for takeout.
Tips and Variations
Tips
- Don’t let the yeast touch the salt directly at the beginning, as it can inhibit its action.
- If using iceberg lettuce or another tougher type, tear it into smaller pieces and let it sit with salt longer.
- When frying, don’t set the heat too high to prevent burning the outside while leaving the inside raw.
Substitutions
- The cheese can be completely omitted for a vegan version. You can use crumbled tofu with a little oil if you still want a creamy texture.
- Instead of lettuce, spinach, lamb's quarters, or even beet greens work well.
- You can use feta cheese instead of fresh cheese for a saltier flavor.
Variations
- Filling with boiled, mashed potatoes, sautéed onions, and pepper.
- Finely chopped cabbage sautéed with salt and pepper.
- Jam, ground nuts mixed with sugar for dessert.
Serving Ideas
- They’re good both warm and cold, plain or with a drinkable yogurt on the side.
- For breakfast, they can be served with a soft-boiled egg.
- For takeout, roll them in paper and place them in a box.
Frequently Asked Questions
Can I use fresh yeast?
Yes, use 25 g of fresh yeast for 600 g of flour. Dissolve in a little lukewarm water with flour at the start, then follow the rest of the recipe.
Can they be baked in the oven instead of frying?
Yes, they come out a bit drier and not as elastic. You can brush them with oil and place them on parchment paper for 15-18 minutes at 200°C.
What type of flour is best?
All-purpose flour type 650 works very well. Bread flour gives the dough a bit more elasticity, but it’s not mandatory.
Can I freeze the pies?
Yes, after frying and completely cooling, you can freeze them. When thawing, heat them in a covered skillet or in the oven for 5-7 minutes. I do not recommend the microwave – the dough becomes too soft. If you want them crispy on the outside, turn them once in a hot skillet.
Nutritional values (per pie, estimated)
Calories: ~170 kcal
Protein: 6 g
Fat: 4 g
Carbohydrates: 27 g
If you use cheese, the protein content increases. For versions without cheese or with only vegetable filling, the calories decrease slightly.
Storage and Reheating
The pies stay soft at room temperature for 1 day, covered with a towel or plastic wrap. For longer storage, keep them in an airtight container in the fridge for up to 3 days. They reheat well in a skillet over low heat, covered with a lid, or in the oven for 5-7 minutes. I do not recommend the microwave – the dough becomes too soft. If you want them crispy on the outside, turn them once in a hot skillet.
Quick Info
Total time: 2 hours (including rising and baking)
Servings: 12 pies
Difficulty: medium, especially if you haven't made yeast dough before
Ingredients
Dough:
- 600 g all-purpose flour
- 7 g dry yeast (or 25 g fresh yeast)
- 300-350 ml lukewarm water (add gradually)
- 1 teaspoon salt
Filling:
- 5-6 handfuls of fresh, well-washed lettuce leaves
- 4-5 green onion stalks (only the green tops)
- 1 bunch of dill
- 450 g fresh cheese (can be omitted or replaced)
- 1/2 teaspoon salt
For frying:
- 3-4 tablespoons oil (for each batch in a heavy skillet)
Instructions
1. Place the flour in a large bowl. Make a well in the center, add the yeast, and pour in 50 ml of lukewarm water along with a tablespoon of flour. Mix a little and let it sit for 10 minutes to activate the yeast.
2. Gradually add the remaining water and salt, then knead for 8-10 minutes until you get a soft but non-sticky dough. If it's too soft, add a tablespoon of flour at a time. If it's too hard, add a few drops of water.
3. Cover the bowl with a clean towel and let it rise for 60-75 minutes in a warm place until it doubles in size.
4. While the dough is rising, prepare the filling. Tear the lettuce leaves into not-too-small pieces. Chop the green onion tops and dill. Place them together in a bowl, sprinkle with salt, and gently knead with your hands until they soften and release a bit of juice.
5. Lightly drain the excess liquid, then add the crumbled cheese. Mix everything with a fork without overdoing it, just enough to distribute evenly.
6. Divide the risen dough into 12 equal pieces. Shape them into balls, covering them with plastic wrap or a damp towel to prevent drying out while you roll them out.
7. Take the first ball, roll it out with your hands or a rolling pin on a floured surface to about the size of your palm. Place 2 tablespoons of filling in the center.
8. Gather the edges towards the center and seal well. Turn the pie over so the sealed side is down, then gently roll it out again with your hands to avoid spilling the filling. Don’t press too hard to prevent tearing.
9. Heat the skillet (non-stick or cast iron). Add a tablespoon of oil at the start and add more as needed. When it’s hot, place the pie in the skillet and cook for 2-3 minutes on each side until golden. Don’t overcrowd the skillet.
10. Remove to a paper towel to absorb excess oil. Continue with the rest, always covering the waiting balls.
Why I make this recipe often
I love that the dough is simple and works with many types of fillings, not just salad and cheese. The pies stay soft the next day and don’t dry out easily. Plus, you can use whatever you have on hand in the fridge or garden. They’re delicious both warm and cold, and can be packed for takeout.
Tips and Variations
Tips
- Don’t let the yeast touch the salt directly at the beginning, as it can inhibit its action.
- If using iceberg lettuce or another tougher type, tear it into smaller pieces and let it sit with salt longer.
- When frying, don’t set the heat too high to prevent burning the outside while leaving the inside raw.
Substitutions
- The cheese can be completely omitted for a vegan version. You can use crumbled tofu with a little oil if you still want a creamy texture.
- Instead of lettuce, spinach, lamb's quarters, or even beet greens work well.
- You can use feta cheese instead of fresh cheese for a saltier flavor.
Variations
- Filling with boiled, mashed potatoes, sautéed onions, and pepper.
- Finely chopped cabbage sautéed with salt and pepper.
- Jam, ground nuts mixed with sugar for dessert.
Serving Ideas
- They’re good both warm and cold, plain or with a drinkable yogurt on the side.
- For breakfast, they can be served with a soft-boiled egg.
- For takeout, roll them in paper and place them in a box.
Frequently Asked Questions
Can I use fresh yeast?
Yes, use 25 g of fresh yeast for 600 g of flour. Dissolve in a little lukewarm water with flour at the start, then follow the rest of the recipe.
Can they be baked in the oven instead of frying?
Yes, they come out a bit drier and not as elastic. You can brush them with oil and place them on parchment paper for 15-18 minutes at 200°C.
What type of flour is best?
All-purpose flour type 650 works very well. Bread flour gives the dough a bit more elasticity, but it’s not mandatory.
Can I freeze the pies?
Yes, after frying and completely cooling, you can freeze them. When thawing, heat them in a covered skillet or in the oven for 5-7 minutes. I do not recommend the microwave – the dough becomes too soft. If you want them crispy on the outside, turn them once in a hot skillet.
Nutritional values (per pie, estimated)
Calories: ~170 kcal
Protein: 6 g
Fat: 4 g
Carbohydrates: 27 g
If you use cheese, the protein content increases. For versions without cheese or with only vegetable filling, the calories decrease slightly.
Storage and Reheating
The pies stay soft at room temperature for 1 day, covered with a towel or plastic wrap. For longer storage, keep them in an airtight container in the fridge for up to 3 days. They reheat well in a skillet over low heat, covered with a lid, or in the oven for 5-7 minutes. I do not recommend the microwave – the dough becomes too soft. If you want them crispy on the outside, turn them once in a hot skillet.