Buckwheat Pie

Buckwheat Pie


  • 500 g buckwheat phyllo dough
  • 4 eggs
  • 1 dl mineral water
  • 1 tablespoon pork fat
  • 3 bunches of Swiss chard
  • 300 g cottage cheese
  • sea salt per taste


Wash Swiss chard, remove the stems and chop green parts into strips. Salt and knead with your hands. Whisk the eggs, add cheese and Swiss chard. Salt per taste and stir all. Grease baking dish with little pork fat and melt the rest. Add mineral water to melted pork fat and sprinkle each sheet of phyllo, then fill with prepared filling and wrap into roll. Arrange filled rolls in a circle (like a roll pie) from the edges towards the center. Bake the pie at 200 degrees for about 40 min.

Because of the combination of eggs and cheese, this dish is considered complicated and is recommended once a month.

Buckwheat Pie

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