Made from superfood for those who possess superpowers. Cottage cheese pie is not only for athletes or the health conscious but for simple pleasures too!

Cottage cheese is a sort of naturally occurring milk derivate that is produced by adding some sort of acidic coagulation agent to hot milk. The curd separates from the milk and it is then drained instead of pressed like otherwise it’s the case with cheese production.

It’s low in fat, even lower in carbs but high in protein making it a popular choice for all who cares about what to put on their plate. It wasn’t always like this and still isn’t where cottage cheese is not a health-conscious choice but part of the traditional cuisine.

During the World War cottage cheese was a preferred alternative to meat and myriad of recipes were promoted for housewives to help reduce the household reliance on beef, pork or chicken.

Not many recipes survived those years, even less were engraved into the national consciousness on this side of the pond. On the other side though, many still nurse the tradition of cottage cheese waving recipes into the fabric of present society.

We are not going to dive deep into the archives of any nation to pull out the saint grail of cottage cheese, though. This recipe will be an easy but tasty cottage cheese pie recipe that can be made gluten free by using simple rice flour instead of white flour.

We may think of it as a dessert but it’s a perfect high protein breakfast for those not restricted savagely of carbs. It can be turned completely onto the other side too by omitting any sweeteners and dried fruit while including a bit more of salt and spinach.

Which side we swing the pendulum is up to how far we have come from the last batch of sweetness, but be either way once cottage cheese bestowed itself in our heart, we will always reserve a cosy corner for it, no matter what:

Ingredients

Crust

2½ cup / 300g Flour
1 teaspoon Baking powder
7 tablespoon / 100g Butter
1 Egg
1 tablespoon Honey or sweetener of choice (optional)
¼ cup / 60ml Water or milk

Filling

1lb / 500g Cottage cheese
1 teaspoon Vanilla extract
2 tablespoons Honey or sweetener of choice
2 Eggs
Optional: 50g dried fruit

Kitchen equipment

Ø9½” / Ø25cm Baking tray

How to make Cottage cheese pie

Preheat oven to 350°F / 180°C.
Prepare tray with parchment paper/baking paper or with some butter and flour so it will be easier to cut slices as the dough won’t stick to the tray.
Put flour, baking powder, butter, egg, sweetener and the water or milk into a medium size bowl. Dough them together by hand. If the dough is too dry and flaky, pour a little bit more liquid to the mixture. If it still sticks to the bowl or onto our hands after 5 minutes of kneading then add a bit of more flour to it.
Divide the dough into two: approximately ⅓ and ⅔ pieces.
Form the bigger dough into a disk, the size of the tray.
Put it into the tray pressing the pastry to the sides of the tray.
Make the filling. Put cottage cheese, eggs, honey, vanilla essence and dried fruit into a medium size mixing bowl and mix them well.
Pour it on top of the pastry into the tray.
Roll out the other piece of the pastry and cut it into stripes.
Place stripes on top of the cottage cheese filling like a lattice.
Brush top with egg yolk.
Put it into the preheated oven for 40 minutes or until the top is golden brown.
When it is baked leave it to cool down before serving it.