• 400 grams (14.10 ounces) puff pastry
  • 300 grams (10.60 ounces) broccoli
  • 200 grams (7.05 ounces) Adyghe cheese
  • 70 grams (2.45 ounces) hard cheese
  • 250 grams (8.80 ounces) sour cream
  • 20 grams (0.70 ounces) dill or parsley
  • 2 grams (0.05 ounces) salt
  • 1 gram (0.05 ounces) black pepper
  • 15 grams (0.55 ounces) corn starch
  • pink pepper to taste


  • Rolling Pin

    A good rolling pin ensures you get an even dough. If you don't have one, a wine bottle can work in a pinch!

  • Baking Paper

    Using baking paper prevents the dough from sticking and makes clean-up a breeze.

  • Pie Mold

    A mold with a diameter of at least 7.9 inches is ideal for this recipe. Opt for a non-stick one for best results.

  • Colander

    Draining the broccoli properly ensures the pie doesn’t get soggy. A colander works perfectly for this step.

  • Grater

    Grating the hard cheese finely ensures even melting and a delightful cheesy crust.


Step 1

Step 1: You will need:
Dough - half a portion of quick puff pastry or shortbread works well. Roll out the dough to a diameter of 12 inches (30 cm) and transfer it to a mold of 7.9 inches (20 cm) or larger. This will reduce the height of the filling. Tip: Cover the dough with baking paper and add peas or beans to keep it from swelling.

Step 2: Bake for 15 minutes at 392°F (200°C). Remove the legumes and paper, and bake until light golden brown. Tip: You can skip the prebaking step, but the dough may stay crisper if prebaked.

Step 3: Boil the broccoli in salted water for no more than 3 minutes. Drain in a colander to remove excess water. Tip: Shocking the broccoli in ice water after boiling can help preserve its bright color.

Step 4: Cut the Adyghe cheese into 0.6-inch (1.5 cm) cubes. Tip: If substituting with feta, consider reducing the amount of additional salt.

Step 5: For the sauce, thoroughly mix sour cream, salt, black pepper, and corn starch. Add finely chopped dill or parsley and mix again. Tip: Ensure the sour cream and starch are well-combined to avoid lumps.

Step 6: Gently mix the cooled broccoli, Adyghe cheese, and sauce together. Place the mixture on the baked dough. Sprinkle with coarsely grated hard cheese. Tip: Pressing down slightly on the filling can help it adhere better.

Step 7: Bake at 356°F (180°C) for about 30 minutes, or until golden brown. Tip: Check the pie halfway through baking and rotate if necessary for even cooking.


🎉 **Serving Suggestions & Ideas** 🎉

Picture this: Your Cheesy Broccoli Pie emerging golden brown from the oven, filling your kitchen with a mouth-watering aroma that calls everyone to the table. Wondering how best to serve it? We've got you! 🌟

**For a lavish brunch spread**: Serve slices of this pie alongside a fresh, crisp salad tossed with a light vinaigrette. A glass of chilled white wine or a refreshing lemonade can elevate the experience. 🍋🧀

**Dinner delight**: Pair the pie with a hearty tomato basil soup or roasted root vegetables for a well-rounded, comforting meal. You'll be surprised how the flavors harmonize. 🍅🥕

**Party time**: Cut the pie into smaller, bite-sized squares and watch them disappear from the platter! They make the perfect party snack—easy to eat and utterly irresistible. 🎉🍴

Don’t forget to garnish with a sprinkle of fresh herbs or a dash of pink pepper for that pop of color and flavor. 🌿


🌿 **Gluten-Free & Vegan Variations** 🌿

**Going Gluten-Free**: Swap the puff pastry with a gluten-free pie crust available at most stores, or make your own using gluten-free flour blends. Ensure all other ingredients are marked gluten-free to avoid cross-contamination. You can find gluten-free hard cheeses that work great as well. 🍞🚫

**Vegan Twist**: Replace sour cream with a vegan alternative, like coconut cream or cashew cream, for the same creamy texture. Use vegan cheeses in place of regular hard cheese and Adyghe cheese. There are many delicious vegan cheese options available now that melt wonderfully! 🌱🧀

Make sure to follow the same prep and cooking steps to enjoy a vegan-friendly, gluten-free delight that everyone will love. 🥦🌎


  • What if my dough puffs up too much during baking?

    Make sure to cover the dough with baking paper and weigh it down with peas or beans. This keeps it flat and prevents puffing.

  • How do I know when the pie is fully baked?

    Look for a golden brown crust and bubbling cheese. You can also insert a knife – if it comes out clean, your pie is ready!

  • Can I use frozen broccoli?

    Yes, just make sure to thaw and drain it thoroughly before using it in the pie.

  • What's the best way to store leftovers?

    Keep any leftover pie in an airtight container in the refrigerator for up to 3 days. Reheat slices in the oven for best results.

  • Can this pie be frozen?

    Absolutely! However, it's best to freeze the pie before baking. Thaw overnight in the fridge and then bake as per the recipe instructions.

  • Is it possible to add other vegetables?

    Of course! Vegetables like bell peppers, mushrooms, or spinach can be wonderful additions. Just be sure to pre-cook and drain them to avoid excess moisture.

Nutrition facts

Recipe Yield:8 servings
Calories:Approximately 325 calories per serving
Calories (Min - Max):300 - 350
Total Fat:21g
Saturated Fat:12g
Total Carbohydrate:22g
Total Sugars:2g