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Carrot Friendship Pie

This pie was introduced to me by my dear friend Shan - and until I had tried it, I thought it was a totally ridiculous idea for a pie. But she persisted in convincing me, and thank goodness for creative and determined friends, because this pie is absolutely delicious. Salty, tangy, veg-ful, and so comforting, this pie can be gobbled up while warm or enjoyed straight from the fridge the next day.

Prep Time 15 minutes
Cook Time 1 hour

Ingredients

  • 4 large carrots, grated
  • 1 onion, diced
  • 1 1/2 cups spinach, finely chopped
  • 1 pre-made pie dough (enough for one side)
  • 1 500g package pressed (dry) cottage cheese
  • 1 Tbsp lemon juice
  • 2 tsp dill weed
  • 1 egg
  • salt and pepper to taste
  • cooking oil, as needed

Instructions

  1. Preheat oven to 350.

  2. Add enough cooking oil to lightly coat the bottom of a pan heated over medium heat. Add onions and cook for about 2 minutes. Add carrots and cook, stirring occasionally, for about 5-10 minutes, or until starting to cook through. Toss in the spinach and cook for another minute. Remove from heat.

  3. In a large bowl mix together all remaining ingredients (other than the pie dough). Add the veg mixture to the bowl and stir to combine well.

  4. Roll out the pastry dough on a floured surface and place into a deep pie pan or springform pan, allowing the excess to hang over the sides. Pour in mixture and then fold over excess pie pastry towards the middle. Place in oven and bake for about 45 minutes to an hour, or until the pastry is lightly golden brown.

  5. Serve on its own or with a large green salad.