Coulibiac – or the original name Kulebjaka – is a traditional Russian dish. This is a large stuffed pie made with yeast dough that resembles the classic pierogi, but differs from pierogi in the fineness and elasticity of the dough and the complexity of the filling.


  • 500 g yeast dough
  • 5-6 mushrooms
  • 1 medium onion
  • 100 g buckwheat
  • 2 tablespoons mustard
  • 150 g of fresh spinach
  • 2 tbsp butter
  • 4-5 tbsp of flour
  • Salt to taste


The funny Russian name "Kulebjaka" probably comes from the German word "Kohlgebäck". Another option sees the base for the name in the Finnish word "kala", meaning "fish". Most likely however, the word stems from the old Russian verb "kulebjatschit", that describe the action of "rolling, tilting, kneading, bending and folding, baking and shaping".

Traditionally Kulebjaka is a very complex pastry with many different fillings, which are divided inside by dough layers. However, not everyone has the time and opportunity to prepare this pastry according to the original recipe. Therefore we have found a simplified version with buckwheat, spinach and mushrooms for our readers.

Coulibiac, detailed photo recipe

45 minutes

1. Finely chop the onion.

2. Cut the mushrooms.

3. Boil buckwheat in salt water.

4. Lightly fry the onions.

5. Add mushrooms and fry together.

6. Roll out dough.

7. Spread buckwheat over dough.

8. Spread mustard over it.

9. Cover with spinach.

10. Place onions and mushrooms on top of it.

11. Close the dough at the edges. Brush with butter.

12. Stab the dough with a fork. Bake in the oven at 180 °C for 35 minutes.

13. Serve Coulibiac hot.

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