Baked Cottage Cheese Pie
This pie is not really a pie, but for the lack of translation I named it a pie. The recipe came from Moldova, but my mom in Lithuania made it too. It’s a perfect desert or an after school snack – healthy, not too filing, and not very sweet. It’s great to have it for those munchies that I myself and kids frequently get all day long. Even Nutrisystem would approve this high protein and low carbs delicacy that has very little sugar, I should know after being on Nutrisystem for months.
The cottage cheese pie is loaded with protein, but not with carbs, so it’s great for people on various diets and those who are gluten sensitive. It is not a good fit, however, for lactose intolerant dieters. I love making it when I have guests coming or when I go somewhere myself and want to bring something tasty with me.
The pie is super easy to make, but requires one ingredient that not every household has – European cottage cheese. I buy mine at our European farmer’s market, but if you don’t have such luxury close by, you can use Friendship cottage cheese that is available at most grocery stores. Cottage cheese should be not salted and not too liquid. The rest of the ingredients can be found in a pantry or ordered on Instacart. Ever since I have found this convenient service I am getting most of my grocery shopping done this way. Instacart personal shoppers will go to many local grocery stores and pharmacies to get you what you want, including everything for you healthy baking.
- 400g Lithuanian and different cottage cheese (1 package)
- 6 organic eggs, yolks and whites separated
- 6 tablespoons organic sour cream
- 50g organic butter, unsalted
- 2 tablespoons organic semolina
- 2 tablespoons flour
- A pinch of salt
- 3 tablespoons raw sugar
- Poppy seeds or raisins
- Oil and bread crumbs for baking dish
Preheat your oven to 365 degrees Fahrenheit before you start preparing your pie mixture.
Get the baking dish ready by spreading oil and bread crumbs over it to prevent sticking. Set aside when ready.
The first step is to whip separated egg whites until soft peaks start forming.
Then take them out of the stand mixer bowl and put in a separate medium bowl.
In the mixer bowl combine cottage cheese, egg yolks, sour cream, butter, sugar, and salt. Mix everything slowly until smooth consistency and no lumps are visible.
Then add semolina, flour, and egg whites while slowly whisking the mixture. Make sure you don’t use high speeds because it doesn’t need to start foaming or become too liquid. Slow does the trick here.
At the very end put some poppy seeds or raisins. My kids are not big fans of raisins, so I used poppy seeds, but traditional recipes call for raisins. If you don’t have either one of them, try some fresh berries, cinnamon, or nutmeg.
When you are done mixing all the ingredients together, pour the mixture into prepared dish and place it in the oven for 20 minutes.
Check on the pie after 20 minutes – mine needed another 15. When fully baked, it should be golden brown and bounce back when gently pressed on. Take it out of the oven and let it cool off. Don’t be alarmed when it becomes less puffy as it gets cooler, it doesn’t change the taste.
Enjoy it warm or cold with sour cream and your favorite jam. Store it in the refrigerator and use it in 2-3 days. Trust me, your loved ones will ask you to make another one shortly after finishing it!