Russian Carrot Pie

3 T butter
1 C chopped onion
1/2 t salt
1 lb carrots, sliced
1 T flour
1 1/2 cup firm cottage cheese
1/2 cup grated white cheese
1 egg, beaten
black pepper
1 t dill weed
3 T wheat germ
Paprika to top
Saute onions in butter with salt. Add carrots and flour. Cook until tender; if it sticks, add up to 3 T water. In a bowl, mix cheeses and egg. Add carrot mixture, some black pepper, and the dill. Spread into a pre-baked piecrust and sprinkle with wheat germ and paprika. Bake 15 min at 375 deg, then turn oven down 350 for 30 min. Let cool 5 min before cutting.