This rustic savory pie is an old-fashioned dish made with simple ingredients and packed with flavor. It’s a versatile recipe featuring three different fillings—eggplant, meat, and spinach with cheese—all layered between a tender, lard-based dough. Perfect for family gatherings or potlucks, this pie is hearty, comforting, and best served cold, sliced into neat squares.
Ingredients for the dough:
- 7 oz (200 g) lard
- 2 egg yolks
- A pinch of salt
- 2/3 cup (150 ml) warm milk
- 1 small cube fresh yeast (or 1 teaspoon dry yeast)
- About 4 cups (500 g) all-purpose flour
Fillings (choose one or make all three):
1. Eggplant filling:
- 1 medium eggplant
- 1 small onion, finely chopped
- 2 eggs
- 1/2 cup plain yogurt or sour milk
- 1 tablespoon margarine or butter
2. Meat filling:
- 14 oz (400 g) ground meat
- 1 small onion, finely chopped
- 2 eggs
- 1 tablespoon margarine or butter
3. Spinach and cheese filling:
- 14 oz (400 g) cottage cheese or ricotta
- 7 oz (200 g) spinach, blanched and sautéed
- 1 tablespoon margarine or butter
For finishing:
- Sour cream (for brushing)
- Grated hard cheese (cheddar)
Instructions:
- Dissolve the yeast in warm milk.
- In a mixing bowl, beat the lard, egg yolks, and salt until creamy. Add the yeast mixture and mix in the flour gradually to form a soft dough.
- Divide the dough into two balls and let them rest while you prepare the filling.
For each filling:
- Sauté the onion in margarine or butter.
- Add the main ingredient (mashed cooked eggplant, ground meat, or spinach and cheese mixture).
- Stir in eggs and other ingredients as listed.
- Grease a baking pan with lard and dust with flour. Press one dough ball with your fingers into the pan to form the base.
- Spread your chosen filling over the dough.
- Roll out the second dough ball and place it over the filling. Prick the surface with a fork.
- Bake at 400°F (200°C) until golden brown, about 30–35 minutes.
- While still hot, brush with sour cream and sprinkle with grated cheese.
- Let cool completely, then slice and serve.
