Ossetian Beet Top and Cheese Pies
These buttery pies are the perfect super-stuffed treat
- Serves
makes 3 Large Pies
- Cook
2 hours 25 minutes

From Olia Hercules' book Kaukasis: I grew up with Ossetian pies. Our friend Svetlana is married to an Ossetian and she was taught how to make them by her husband's mother in the mountains, then brought them to Ukraine and wowed us. A pile of them, some with meat, some with cheese, were exotic and familiar at the same time. In Ossetia they are traditionally served three at a time, sometimes round, sometimes triangular, each with a different filling and meant to represent fire, water, and earth—most definitely an ancient tradition, originating in paganism. Pagan pies, connecting us with the elements and the universe—I'm in.
Ingredients
For the Dough:
- 1⁄2 cup kefir, warmed slightly
- 1⁄2 cup whole milk, warmed slightly
- 1 3⁄4 tsp. (¼ oz.) instant dry yeast
- 1 tsp. (¼ oz.) honey
- 4 cups plus 3 Tbsp. (1 lb. 4 oz.) white bread flour
- 1 1⁄2 tsp. fine sea salt
For the Filling:
- 5 tbsp. (2 ½ oz.) unsalted butter, divided
- 7 cups (350 g) beet stalks and greens or Swiss chard, washed and roughly chopped
- 2 garlic cloves, finely chopped
- Finely grated zest of ½ lemon
- 2 cups (7 oz.) coarsely grated Ogleshield cheese or raclette
- 1 cup (5 ½ oz.) crumbled feta
- 1 cup (3 ½ oz.) chopped spring onions
- 1 tbsp. chopped fresh dill
- Flaky sea salt and freshly ground black pepper