Wash greens, dry and chop. Rub cottage cheese through a strainer, add wheat and corn flour gradually, baking powder, salt, cream (leave 2 tablespoons for topping), greens and sesame seeds. Stir in whey little by little, knead dough, let it stay for 30 minutes to puff.
Shape 12 flat cakes, put them on greased baking tray, brush with the rest cream and leave in warm place for 15 minutes. Bake the cakes in heated to 360o (180oC) oven for 20 minutes.
