Russian Carrot Pie

• 3 Tbsp Butter
• 1 beaten egg
• 1 C Onions, finely minced
• Lots of fresh black pepper
• ½ tsp Salt
• 1 tsp Dill weed
• 1 lb Carrots, very thinly sliced
• 3 Tbsp Wheat germ
• 1 Tbsp Plain flour
• Paprika
• 1 ½ C Cottage cheese (not lite)
• ½ C Grated mild cheese

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Melt the butter in a large heavy skillet. Add onions and salt. Cook over medium heat, stirring frequently, until the onions are soft (5-8 minutes).

Add carrots, stir, and sprinkle in the flour. Cook and stir until the carrots are tender but not mushy (use your own judgement). If the mixture seems to be sticking to the pan, add up to 3 Tbsp water, a little at a time. Remove from heat.

In a large bowl, beat together the cheeses and the egg. Add the cooked carrot mixture (ok if it's still hot), and beat well. Stir in the black pepper and dill. Spread into your eagerly awaiting Potato crust.

Sprinkle the top of the pie with wheat germ and paprika. Bake for 15 minutes at 375°F, then turn the oven down to 350°F, and bake it for another 30 minutes. Let it cool for 5 minutes before cutting and serving.

Also good cold the next day.

Potato Crust

Boil some potatoes, cool and mash with butter, salt and pepper. Oil the pie dish and spread the mash inside, oil the potato. Bake, preferably with paper + pie beans to stop the middle rising up. Oil again part way through baking. The crust should be just the slightest brown.