Russian Cabbage Pie

Ingredients

• 1 1/4 cups flour
• 1 teaspoon sugar
• 1 teaspoon salt
• 3 tablespoons butter
• 8 ounces softened cream cheese
• butter-flavored cooking spray
• 1 yellow onion, peeled and chopped
• 1 head cabbage, coarsely shredded
• dried basil or fresh basil, to taste
• dried marjoram or fresh marjoram or oregano, to taste
• dried tarragon or fresh tarragon, to taste
• salt and pepper, to taste
• 1/2 lb mushroom, washed and sliced
• 4-5 hard-boiled eggs, sliced
• chopped fresh dill

Directions

1. 1

   Sift together flour thru salt.

2. 2

   Cut in butter, then 4 oz cream cheese.

3. 3

   Roll out 2/3 of dough and line a 9-inch deep-dish pie dish.

4. 4

   Roll out remaining pastry into a circle big enough to cover dish; chill.

5. 5

   Spray a large skillet with butter-flavored cooking spray.

6. 6

   Add onion and cabbage and at least 1/8 tsp (dried) or 1/2 tsp (fresh) of each herb.

7. 7

   Sauté several minutes over medium heat, stirring constantly until cabbage is wilted& onions are soft; remove from pan.

8. 8

   Spray skillet again and sauté mushrooms 5-6 minutes, stirring constantly.

9. 9

   Spread other 4 oz cream cheese in the bottom of the pie shell.

10. 10

    Arrange the eggs in a layer over the cream cheese.

11. 11

    Sprinkle with a little dill, then cover with cabbage mixture, then a layer of the mushrooms.

12. 12

    Cover with pastry circle, press crusts together tightly at the edges and flute with a fork.

13. 13

    Cut a few short slashes in the top crust for steam to escape.

14. 14

    Bake at 400°F 15 minutes.

15. 15

    Turn temperature down to 350° and bake 20-25 minutes until crust is light brown.