• Spring version

Dough:

200g flour

5g fresh yeast

100ml buttermilk

salt

Filling:

2 orach bunches

salt

butter

1 green garlic

 

+1 small egg

 

Variant: Add ewe cheese on top of the filling if you wish.

 

• Fall version

Dough:

240g flour

5g fresh yeast

160g sour cream

salt

Filling:

300g orach

salt

butter

1 pestled garlic clove

 

+2 tbsp of milk

 

Baking pan: 20x20 cm

 

Orach was the ingredient of this year for me! I fell in love! I felt lucky to be able to bake this orach pie in spring and fall!

The recipes are almost similar. To make the dough, mix the yeast with the buttermilk or the sour cream, adding the required amount of flour. You’ll get a non-sticky dough, slightly hard. Let it rise for 1 hour. 

Then (a kind man named Marcel helped me), wash the orach leaves. Be careful, that pink liquid stains (I used red orach). Let the orach leaves simmer in butter; add the salt, the green garlic or the garlic clove, depending on the season.

Roll out half of the dough in a buttered and floured baking pan. Add the filling and the ewe cheese if you wish. Then, add the other half of the rolled-out dough and stick the two pieces together.

Brush the egg or milk on top of the pie, then bake it in the preheated oven at 180°C for 20 minutes.