How to cook a pie with ricotta and courgets

You will need
  • For dough:
  • – 160 g flour;
  • – A pinch of salt;
  • – 110 g butter;
  • – 60 ml sour cream;
  • – 60 ml ice water;
  • – 2 teaspoons of lemon juice.
  • For the filling:
  • – 2 small courgettes;
  • – 100 gr. ricotta;
  • – 2 tablespoons olive oil;
  • – garlic cloves;
  • – 60 ml sour cream;
  • – half tea spoons of salt
  • – 30 g grated parmesan – 1
  • yolk
  • – a pinch of black pepper and a teaspoon of paprika.

For the base mix flour and salt, add pieces of oil. Stir the ingredients until the crumb is produced.


Mix sour cream, water and lemon juice in a small bowl.


Combine dry ingredients and a mixture of water, sour cream and lemon juice. Knead the uniform dough, remove it in the fridge for 1 hour.


Courgettes cut into thin rings. Put them on a paper towel, solim, leave them for 30 minutes, so that extra moisture would soak in the towel, and the pie wasn’t too watery.


Squeeze garlic and mix with olive oil.


In the bowl spread ricotta, add sour cream, parmesan, pinch black pepper and a teaspoon of paprika, garlic with olive oil. Stir, if necessary add a little salt.


Roll out the dough for a 35 cm diameter shape with a small margin.


Put the filling, evenly distribute it on the dough.


Spread beautifully courgettes, and the edges of the dough gently protect and lubricate with egg yolk.


Bake the pie for an hour at 190C. Serve warm or chilled – the pie is equally good at any temperature.

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