Russian Vegetable Pie

1. Preheat oven to 400°F (200°C). Place eggs in a saucepan and cover with cold water. Bring to a boil, remove from heat, cover, and let stand 10–12 minutes. Cool, peel, and slice eggs.
2. In a large bowl, combine flour, sugar, and salt. Cut in 3 tablespoons butter until mixture resembles coarse crumbs. Stir in 4 ounces cream cheese until mixture forms a ball. Roll out 2/3 of the pastry and line a 9-inch pie dish. Roll out remaining pastry to form a top crust; chill.
3. In a large skillet, melt 2 tablespoons butter. Add onion and cabbage; sauté several minutes, stirring constantly. Season with marjoram, tarragon, basil, salt, and pepper. Cook until cabbage is wilted and onion is soft. Remove and set aside.
4. Add remaining 1 tablespoon butter to skillet and sauté mushrooms for 5–6 minutes, stirring constantly.
5. Spread remaining 4 ounces cream cheese over bottom of pie shell. Arrange sliced eggs over cheese and sprinkle with dill weed. Top with cabbage mixture, then mushrooms.
6. Cover with top crust, seal and flute edges, and cut several slashes in crust.
7. Bake at 400°F for 15 minutes. Reduce heat to 350°F (175°C) and bake 20–25 minutes, until golden brown.

Notes

Easy and delicious vegetable pie with cream cheese, cabbage, mushrooms, and herbs.