One of the blogs I follow is a delightful Jewish lady who combines kosher recipes with history lessons. She always has some delightful new dairy dish that this vegetarian is eager to try. The other day I stumbled upon a Shavous recipe for Cheese and Scallion Pie. The Shavous table is laden with dairy dishes, from blintzes to cheesecakes, and anything milky delicious you can think of. The recipe sounded fiddly, but not difficult, and the ingredients were easy enough to come by. Farmers cheese, scallions, fresh dill, an egg, and filo dough.
I gathered all of the stuff I needed and decided to make this for our Sunday dinner.
That’s when the fun started. I could not find the fresh dill, which I clearly remember purchasing, but I substituted a smaller amount of dried dill. I grabbed a package of filo from the fridge and discovered it was a box of pie crust. I had been in our local store, and they didn’t have it, but they did have pie crust, so I grabbed a box. I had to go to another, more upscale, store for the farmers cheese, so I figured I’d get the filo there.
I didn’t. I guess my brain was locked on the fact that I had picked up something at the local store and erased it from my memory banks. That’s my story and I’m sticking with it.
I knew I had to make do with what I had, so I unrolled the pie crust.
I swear, I felt as if I was unrolling the Dead Sea Scrolls rather than a pie crust. I soldiered on, patching the crust as best I could and gluing it together with damp fingers and a rolling pin. It turned out quite well, if I say so myself. The Shavous colors are green and white, so I served baby Brussels sprouts in light butter sauce and a huge salad.
https://koolkosherkitchen.wordpress.com/2025/06/01/say-cheese-for-shavuos-5/
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