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From the above ingredients, knead a dough that you leave to rise until it doubles in volume.
Wallpaper a round shape with baking paper (diameter 28).
Divide the dough in half and spread two round sheets, not very thick, with a diameter equal to the shape. The second sheet should be slightly larger than the first.
Place the first sheet in the tray and lightly press the edges with your fingers.
Grease the sheet with a little yolk beaten with milk. Mix the cheese, add the egg, chopped dill and salt and mix well. Put the composition in shape and level it so that it covers the entire surface.
Place the other sheet on top and insert the edge slightly underneath so that it does not open when baked.
Using a slicer, make notches in the dough, but without cutting the edge. First divide the pie into four and then into 8 and twist each triangle in turn, taking care to join them in the middle and press them lightly so that they do not fall apart when baked.
Grease the entire surface with beaten egg yolk with milk. Sprinkle the sesame seeds in the middle and place the tray in the preheated oven, until it browns nicely (about 50 minutes, over medium heat).
Dissolve the yeast in warm water, mix the flour with the salt and knead a smooth dough, adding the olive oil. Place the dough in a bowl greased with oil and let it rise in a warm place until it doubles in volume.
Choose and wash the nettles (or spinach).
Cut the onion into small pieces and cook in 3 tablespoons of olive oil until lightly browned.
Add the nettles broken into pieces (or spinach) over the onion and cook together until the green leaves fall and soften. Season with salt and pepper and leave in the pan to cool.
Cover the table with a tablecloth made of thicker cloth, which is sprinkled with flour. The raised dough is placed in the middle, first stretched with a rolling pin in the shape of a disc, then pulled with your hands on all sides, stretching it as thin as possible.
Sprinkle the dough with oil on the whole surface, sprinkle with lightly salted cheese (I used well drained cottage cheese that I salted a little, it goes well with feta, etc.). and nettles (spinach) seasoned with onions.
Lifting the edges with the help of the tablecloth, the pie is wrapped in 3-4 layers, forming an elongated rectangle.
Fold the pie 3 times in length, obtaining an approximately square shape.
Sprinkle with flour, cover with a kitchen towel and set aside for about 15 minutes. Meanwhile, heat the oven to 200 degrees Celsius. After the rest time, the pie is stretched with a rolling pin, giving it a rounded shape, up to a thickness of about 3 cm. Transfer the pie to a tray covered with baking paper, grease with egg yolk on the surface, sprinkle with seeds and cut into portions.
Place in a preheated oven at 200 degrees Celsius for 10 minutes, then reduce the heat to 180 degrees and continue baking until a total time of about 30 minutes, the pie should be brown (picture 1) and at the same time bake well inside, if you press on the surface you should to return to the original form.
Serve warm, but also cold, if it gets cold.
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Preheat the oven. In a bowl, mix the cedar with the cream, then set aside.
Grease with oil and line a pie shape with flour.
Spread two thirds of the dough on a surface sprinkled with flour until it becomes large enough to cover the entire shape and exceed the edges.
Place a layer of potatoes on top of the dough and sprinkle with a few pieces of cheese, onion slices and green onions.
Season with salt, pepper and paprika. Place another layer of potatoes, continue with the layer of onion and cheese then pour half of the cheese.
Repeat the operation with two more layers of potatoes, press lightly then pour over the rest of the cream.
Spread the rest of the dough. Grease the edges of the dough with egg then place the dough over the potatoes.
Gather the edges and cut off the excess with a knife. Grease, grease the edges of the dough and grease again with egg.
Place the pie on a tray and bake for 30 minutes.
Serve directly from the form
The cheese pie is a dessert available to anyone.
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