Ingredients:

For the Dough:

• Eggs – 3 pcs
• Wheat flour – 250 g
• Kefir – 250 ml
• Sour cream (20%) – 150 g
• Baking powder – 15 g
• Salt – ½ tsp
• Butter (melted) – 20 g

For the Filling:

• Green onions – 250 g
• Eggs – 4 pcs (hard-boiled)
• Sour cream (20%) – 1 tbsp
• Salt – ½ tsp

For Brushing:

• Egg yolk – 1 pc
• Sour cream (20%) – 1 tbsp

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Step-by-Step Instructions:

1. Prepare the Filling:

• Begin by boiling 4 eggs until hard-boiled (about 10 minutes). After boiling, cool the eggs under cold water and peel them. Chop the eggs into small pieces.
• Wash the green onions thoroughly, then finely chop them.
• In a large bowl, mix the chopped green onions, hard-boiled eggs, 1 tablespoon of sour cream, and ½ teaspoon of salt. Stir until everything is evenly combined. Set aside while you prepare the dough.

2. Make the Dough:

• In another mixing bowl, whisk together 3 eggs with ½ teaspoon of salt until they become slightly frothy.
• Add the kefir and 150 g of sour cream to the egg mixture, whisking continuously until the ingredients are well combined.
• Gradually sift the flour and baking powder into the liquid mixture, stirring gently to avoid lumps. Mix until a smooth batter forms.
• Add the melted butter into the batter and stir well. The batter should be slightly thicker than pancake batter, yet still pourable.

3. Assemble the Pie:

• Preheat your oven to 180°C (350°F).
• Grease a baking dish or cake tin (approximately 22-24 cm in diameter) with butter or line it with parchment paper to prevent sticking.
• Pour half of the dough into the prepared baking dish, spreading it evenly to cover the bottom.
• Add the filling, spreading the egg and green onion mixture evenly over the dough.
• Pour the remaining half of the dough on top of the filling, carefully spreading it out to fully cover the filling.

4. Prepare the Topping:

• In a small bowl, whisk together 1 egg yolk and 1 tablespoon of sour cream.
• Using a brush, gently coat the top layer of the pie with the egg yolk mixture. This will give the pie a beautiful golden color when baked.

5. Bake the Pie:

• Place the pie in the preheated oven and bake for about 30-40 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
• Once the pie is done, remove it from the oven and let it cool slightly before serving.

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Cooking Tips:

• Flour Consistency: Ensure that the flour is sifted before adding it to the wet ingredients to avoid lumps and ensure a smooth batter.
• Customizing the Filling: Feel free to experiment with other fillings like spinach, mushrooms, or even ham, to make the pie more personalized. However, keep in mind that the filling should not be too wet, as it can affect the baking of the dough.
• Butter Alternative: If you prefer, you can substitute melted butter with vegetable oil for a lighter version of the pie.
• Test for Doneness: Use a toothpick or skewer to check the pie’s doneness. Insert it into the center of the pie, and if it comes out clean, your pie is ready.
• Using Greek Yogurt: If you don’t have sour cream, you can replace it with Greek yogurt for a slightly tangy flavor and a lower-fat option.

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Storage:

Zalivnoy pie can be stored in an airtight container at room temperature for up to 2 days. If you prefer, you can refrigerate it for up to 4 days. To reheat, warm it in the oven at a low temperature (about 150°C or 300°F) for 5-10 minutes or in the microwave for about 30 seconds to 1 minute.

For longer storage, the pie can also be frozen. Wrap individual slices in plastic wrap and place them in an airtight container or a freezer-safe bag. To reheat, let the slices thaw in the refrigerator overnight and then warm them up in the oven.

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Nutritional Facts (per serving):

• Calories: 290-320 kcal
• Protein: 12 g
• Fat: 18 g
• Carbohydrates: 25 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 500 mg

Nutritional values are estimates and may vary depending on specific ingredient brands and quantities.

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Frequently Asked Questions (FAQs):

1. Can I use a different dairy product instead of kefir?

Yes, if you don’t have kefir on hand, you can use plain yogurt or buttermilk. Both will provide the necessary acidity to help the baking powder rise.

2. Can I make this pie gluten-free?

Absolutely! You can substitute the wheat flour with gluten-free all-purpose flour or a blend of gluten-free flours. Just ensure that your baking powder is also gluten-free.

3. How can I prevent the pie from becoming soggy?

Be sure to thoroughly drain any excess moisture from your filling ingredients before adding them to the pie. For example, if you’re using spinach or mushrooms as a filling, sauté them first to remove excess water.

4. Can I use this recipe for a sweet pie?

Yes, the basic dough can be adapted for a sweet filling. Instead of savory fillings like egg and green onion, you can use berries, apples, or cottage cheese mixed with sugar for a sweet version. Just omit the salt and replace it with sugar in the dough.

5. What can I serve Zalivnoy Pie with?

This pie is quite versatile and can be served on its own or with a side salad. It also pairs well with sour cream or a light yogurt-based sauce.

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Conclusion:

Zalivnoy pie with egg and green onion is a simple yet flavorful dish that requires minimal effort but delivers maximum satisfaction. Its soft, moist dough complements the savory, rich filling of eggs and green onions, creating a harmonious balance of textures and flavors. Whether you serve it as a main dish or a snack, this pie is sure to be a hit.

The recipe is quite flexible, allowing you to experiment with different fillings and toppings to suit your taste. Whether you’re hosting a family dinner or simply looking for a quick meal, Zalivnoy pie is a fantastic choice that can be prepared in no time. Enjoy it warm or at room temperature, and be sure to store leftovers for a quick and easy snack the next day!