Russian Cabbage Pie

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My favorite recipe from the old 1970s cookbook the vegetarian epicure. I've adapted it a bit, most notably replacing butter with butter-flavored cooking spray.

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Steps

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Sift together flour thru salt.

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Cut in butter , then 4 oz cream cheese.

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

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

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Chill.

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Spray a large skillet with butter-flavored cooking spray.

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

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Saut several minutes over medium heat , stirring constantly until cabbage is wilted& onions are soft.

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Remove from pan.

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

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

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Arrange the eggs in a layer over the cream cheese.

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

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

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

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Bake at 400f 15 minutes.

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Turn temperature down to 350 and bake 20-25 minutes until crust .

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Ingredients

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flour, sugar, salt, butter, cream cheese, butter-flavored cooking spray, yellow onion, cabbage, dried basil, dried marjoram, dried tarragon, salt and pepper, mushroom, hard-boiled eggs, fresh dill