Broccoli pie with cottage cheese

You will need:

• Dough - half a portion of quick puff pastry, shortbread is also great | 14.10 oz
• Broccoli - 300g | 10.60 oz
• Adyghe cheese (can be replaced with feta cheese or cottage cheese) - 200g | 7.05 oz
• Hard cheese - 70g | 2.45 oz
• Sour cream - 250g | 8.80 oz
• Dill or parsley - 20g | 0.70 oz
• Salt - 2g (if you do it with salted cheese, you don't need to add extra salt) | 0.05 oz
• Black ground pepper - 1g | 0.05 oz
• Corn starch - 15g (can be replaced with corn flour or regular) | 0.55 oz
• Pink pepper (optional) to taste

1. Roll out the dough with a diameter of 12 inch, transfer it to a mold with a diameter of 7.9 inch (or larger, so the height of the filling will be lower); cover the dough with baking paper, add peas / beans preferably to the height of the dough so that it does not swell; bake for 15 minutes at 392F; remove the legumes with paper and bake until light golden brown.
2. You can separate the dough and not to bake it first, but if you do this, then it will sour less from the wet filling.
3. Boil the broccoli in salted water for no more than 3 minutes (!). Throw in a colander to drain the extra liquid.
4. Cut the Adyghe cheese into 0.6 inch cubes.
5. For the sauce, mix thoroughly sour cream, salt, pepper and starch (flour). Add finely chopped greens, and mix again.
6. Gently mix the cooled broccoli, Adyghe cheese and the sauce. Place it on the baked dough. Sprinkle with coarse grated hard cheese.
7. Bake at 356F for about 30 minutes or until golden brown.