3 tbsp. olive oil or coconut oil, melted (pie crust)
1 egg (pie crust)
4 tbsp. water (pie crust)
8 oz. cottage cheese (topping)
7 oz. shredded cheese (topping)
½ yellow onion, finely chopped (filling)
1 garlic clove, finely chopped (filling)
2 tbsp. butter or olive oil (filling)
1¼ lbs ground beef or ground lamb (filling)
1 tbsp. dried oregano or dried basil (filling)
salt and pepper (filling)
4 tbsp. tomato paste (filling)
½ cup water (filling)
Begin cooking by preheating the oven at 350°F or 175°C.
Place your frying pan on a burner over medium heat and pour either butter or olive oil in it to fry the garlic and onions. Keep cooking for a few minutes until the onions are soft.
To the mixture, add ground beef or lamb and continue frying. Follow up by adding oregano or basil and then sprinkle salt and pepper to your liking.
Finally, add tomato paste and water into the pot and let the filling simmer at low heat for at least 20 minutes. Meanwhile, start making the dough for the crust of the pie.
For the crust, pour all the ingredients into a food processor and let it run for a few minutes until the dough is shaped into a ball. You can also do so with your hands using a fork without any need for a food processor.
Take a springform or deep-dish pie pan, which is 9 to 10 inches/23 to 25 cm in diameter, grease it, and cut a circular parchment paper to place at the bottom of the pan. It’ll help easily remove the pie when it’s done. Using your greased fingers or a spatula spread the dough on the bottom and up the sides of the pan. Finish by pricking the dough’s bottom with a fork.
After pre-baking the crust in the oven for 10-15 minutes, pour the meat into the crust and spread a mixture of the cottage and shredded cheese on top.
Place the pan in the lower rack of the oven for 30-40 minutes or wait for the pie to turn a golden brown color to know it’s done.