I can not help but share my now favorite lunch-dinner-snack "delicious-non-nutritious". This does not appeal to the recipe, rather, an addition to the usual recipe for jellied pie. I love jellied pies and I used to bake them: 1) with the addition of fat (butter, mayonnaise, sour cream, etc.), 2) kneaded the dough enough to cover the filling. And now, in the vegetable season, I switched to not even a pie, but a vegetable casserole-light, so to speak. I make a dough, quite runny and mix in a large (very large!) Amount of vegetables, all that is available. Most often it is cabbage-zucchini-greens. But recently, it suddenly turned out that there was not enough cabbage, I added chopped pickles and carrots. Anyone who has tried fried pickled cucumbers knows that when cooked they acquire a very interesting taste. The point is that the dough just envelops the vegetables in a thin layer. For a regular jellied pie, there is usually more dough. I knead the dough by eye, something like this: 4 eggs, a glass of flour (I like with corn or a mixture with wheat), about 1.5-2 cups of liquid (milk, yogurt, sourdough, broth or a mixture of everything - everything that you find in the refrigerator), consistency liquid sour cream, baking powder, salt, a tablespoon of sugar, spices if desired. The recipe is also good in that you can dispose of stale vegetables. This vegetable casserole is enough for me for 2 days, if you count the calorie content, then very little is obtained per day. I also sometimes make a light tartar sauce for this pie (pickled cucumbers, herbs, garlic, homemade mayonnaise in half with homemade thick yogurt). Since there is no butter in the pie, I add this sauce with a clear conscience. I bake, as usual, 20 minutes from cold.
