This Hungarian pie can be served as savory pie or as sweet pie. Some people like to add either sugar or icing sugar into the filling, some would leave it out from the making, yet would sprinkle it generously with icing sugar for serving.

Step 1: Pie Crust

300 g flour

130 g butter/margarine (unsalted butter, if using salted, omit salt)

2 yolks

2-3 tbsp sour cream or plain yogurt

1/2 tsp salt

Preheat oven to 350 F and line a rectangular baking sheet with parchment paper, set aside.

Mix flour, butter, yolks and salt until combine, and start kneading. Add in sour cream so mixture would be pliable.

Roll into rectangular and place it on baking sheet.

Step 2: Filling

200 g Hungarian cottage cheese, homemade or store bought (I cannot find cottage cheese in Canada that is close to Hungarian cottage cheese. I was informed if you can find farmer's cheese, that is similar to cottage cheese. I did see at Warlmat they have Greek cottage cheese, sold in cube, and it says smooth cottage cheese. I havent try those but it sounds close to Hungarian cottage cheese).

60-80 g butter/margarine (omit salt if you are using salted butter)

1 yolk

2-3 egg whites

fresh dill, chopped, as much as you like, but otherwise about 2-3 generous tbsp

1 tsp salt

Enough sour cream

Cream yolk, cottage cheese and butter until creamy

Stir in chopped dill

Beat egg whites until still then mix into cottage cheese and fold to combine

Pour on to crust, smooth surface

Top surface with sour cream and smooth it as smooth as you can

Bake for 25-35 mins