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Today’s destination is Croatia to taste the Croatian Savory Pie Rudarska Greblica IGP, typical of the Zagreb area, a cheese and spinach pie that has the IGP designation, which in the past was prepared by women for their husbands who worked in the Rude mines.
It’s a simple but very tasty cake, its filling is mainly prepared with cow’s cheese and spinach, but which can be enriched with other ingredients. The paste is very fragrant, light and delicate thanks to the use of sour cream.
The Preparation Of Croatian Savory Pie Rudarska Greblica And The Variants
The preparation of Croatian Savory Pie Rudarska Greblica is not complicated, like most of the savory pies, but obviously there are precautions to be respected for a good result.
For the pasta, the use of lard makes the pasta light and delicate but if you don’t like to use it or you don’t have it, you can replace it with olive oil, it will be excellent anyway.
A fundamental ingredient, however, is sour cream, which is used to prepare the pasta, and to brush the surface of it before cooking, giving a delicious flavor and aroma and a nice browning to the crust.
The basic filling of Rudarska Greblica includes fresh cow’s milk cheese such as ricotta and spinach which must be deprived of water with salt to prevent them from releasing it during cooking, ruining the cake. I wanted to prepare it in a classic way, but to the filling you can add ingredients such as green onions, chopped walnuts, beets, mint, nettles and other ingredients that often depend on family traditions.
If you are intrigued by the delights of Czech cuisine, try the Makowiec sweet bread.
Croatian Savory Pie Rudarska Greblica IGP
- Rolling Pin
- 400 g All Purpose Flour
- 1 Tbsp Lard
- 200 g Sour Cream
- 3 g Salt
- 1 Yolk
- 3 g Instant Yeast
- 500 g Cow Ricotta Cheese
- 200 g Spinach
- 3 g Salt
- 1 Egg Whites
- 2 Eggs
For The Cake Surface
- q,s, Sour Cream
- Combine the ingredients in a bowl and knead well until the dough is smooth and homogeneous.400 g All Purpose Flour, 1 Tbsp Lard, 200 g Sour Cream, 3 g Salt, 1 Yolk, 3 g Instant Yeast
- Let the dough rest covered with a rag or under a bowl for 1 hour.
- While the dough rises, cut the spinach and sprinkle a little salt and mix well so that they release the excess water. Stir them from time to time.200 g Spinach
- In a bowl, combine the ricotta, eggs and egg white with a pinch of salt and mix everything with a whisk to obtain a homogeneous cream.500 g Cow Ricotta Cheese, 3 g Salt, 1 Egg Whites, 2 Eggs
Preparation Of The Cake
- Take the spinach and squeeze it. To do this you can put them in a towel and wring them out or you can do it by hand.
- Put some parchment paper in a baking sheet, in this case the standard baking sheet will be perfect.
- Chop the spinach and mix it with the ricotta.200 g Spinach
- Preheat the oven to 200 °C.
- Take the dough and roll it out into a ½ centimeter thick rectangle. Roll the dough around the rolling pin and roll out the dough into the pan so that half of the dough remains out of it, so you can fold it back later.
- In the half of the dough that is in the pan, spread the filling, so as to leave two centimeters on each side, creating an evenly distributed layer of filling.
- Take the flaps of the side out of the pan and fold the dough in half so that the sides coincide. Pinch them with your fingers and fold them back on themselves or use the edges of a fork.
- Brush the top of the cake with sour cream and bake for 20 – 25 minutes.q,s, Sour Cream
- Once cooked, take it out of the oven and let it rest for 10 minutes. You can serve it warm or cold, or maybe prepare it a day before, it will be even tastier!
- Chopped walnuts
- Green onions
- Swiss chard
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for the advice of a professional nutritionist.