Russian Cabbage Pie - cooking recipe

Ingredients

1 1/4 cups flour
1 teaspoon sugar
1 teaspoon salt
3 tablespoons butter
8 ounces softened cream cheese
butter-flavored cooking spray
1 yellow onion, peeled and chopped
1 head cabbage, coarsely shredded
dried basil or fresh basil, to taste
fresh marjoram or oregano, to taste
dried tarragon or fresh tarragon, to taste
salt and pepper, to taste
1/2 lb mushroom, washed and sliced
4 -5 hard-boiled eggs, sliced
chopped fresh dill

Preparation

Sift together flour thru salt.
Cut in butter, then 4 oz cream cheese.
Roll out 2/3 of dough and line a 9-inch deep-dish pie dish.
Roll out remaining pastry into a circle big enough to cover dish; chill.
Spray a large skillet with butter-flavored cooking spray.
Add onion and cabbage and at least 1/8 tsp (dried) or 1/2 tsp (fresh) of each herb.
Saute several minutes over medium heat, stirring constantly until cabbage is wilted& onions are soft; remove from pan.
Spray skillet again and saute mushrooms 5-6 minutes, stirring constantly.
Spread other 4 oz cream cheese in the bottom of the pie shell.
Arrange the eggs in a layer over the cream cheese.
Sprinkle with a little dill, then cover with cabbage mixture, then a layer of the mushrooms.
Cover with pastry circle, press crusts together tightly at the edges and flute with a fork.
Cut a few short slashes in the top crust for steam to escape.
Bake at 400\u00b0F 15 minutes.
Turn temperature down to 350\u00b0 and bake 20-25 minutes until crust is light brown.