Rustic Pies with Wild Nettle Filling: Traditional Azerbaijani Baking

wild nettles

🥗Healthier: spinach

💰Cheaper: kale

Spinach provides similar texture and flavor, while kale is more widely available.

feta cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta is lower in fat and cottage cheese is often more affordable.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and margarine is usually less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is lower in fat and higher in protein.

Gather wild nettles and rinse thoroughly under cold water.

Wear gloves to remove nettle leaves from stems and set aside.

Chop onions finely and sauté in olive oil over medium heat until translucent, about 5 minutes.

Add nettle leaves to the skillet and cook until wilted, about 3-4 minutes.

Remove from heat and mix in feta cheese, black pepper, dill, parsley, and lemon juice.

In a bowl, combine flour and salt, then cut in butter until mixture resembles coarse crumbs.

Gradually add water, mixing until a dough forms, then knead briefly until smooth.

Wrap dough in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 375°F (190°C).

Roll out dough on a floured surface to about 1/8 inch thick.

Cut out circles from the dough and place a spoonful of filling in the center of each.

Fold the dough over to create a half-moon shape and seal the edges with a fork.

Place pies on a baking sheet lined with parchment paper and brush with beaten egg.

Sprinkle sesame seeds on top and bake for 25-30 minutes or until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens