Firstly, prepare:

500g of Field or button Mushrooms, washed and diced or sliced
2 large onions finely chopped
2 cloves of garlic, crushed or finely chopped
Heat a couple of tablespoons of olive oil in a large frying pan and then lightly fry off all the above until starting to be cooked through - you do not want your mushies mushy! Take off the heat and put to one side for a moment

In a large bowl:

beat 4 large eggs
Then add 2 tablespoons of Milk (or cream, or Sour cream)
1 tablespoon of Plain Flour
½ teaspoon of freshly ground Nutmeg
1 teaspoon of Ground Coriander
A good grinding of Black pepper.
Mix Bowl ingredients well together then add a whole 500g tub of Cottage Cheese and gently incorporate.

NOW - you have a choice - either make one big pie or make individual pies - pastry is up to you - I prefer to use filo pastry, as this is lighter than shortcrust.

Line an oven to table baking dish with oil sheets of filo pastry (about 6 should do the trick).
Place half the mushroom mixture on top, then half the cheese mixture, topped with the rest of the mushroom mixture (or just mix it all up together!).

Top with more sheets of oiled filo pastry. Finish by sprinkling water and scoring with the sharp point of a knife in diamond patter. Top with seeds for that final touch then

BAKE in a pre-heated 190°c oven for about 15minutes - keep a close eye to make sure the pastry does not burn!