step by step recipe with photos
Lavash pie with cheese and cottage cheese is a very good option for a cold appetizer, appropriate on a buffet table - it cooks quickly, does not get your hands dirty and invariably amazes everyone with the unusual taste that is created by the combination of cheese products that complement each other.
Baked pieces of pita roll placed on a dish would resemble amazing creamy roses, if not for the spicy smell of hot green onion filling. You should not overcook them in the oven - the thinnest dough shell should remain soft, pliable and only slightly browned, otherwise it will not be able to hold its contents.
Ingredients
- lavash 1 sheet
- cottage cheese 350 g
- hard cheese 350 g
- green onion 150 g
- chicken eggs 3 pcs.
- ground black pepper
- butter 50 g
- vegetable oil for lubrication
1. Rub the cottage cheese through a sieve or simply break up the lumps with a fork. Add two eggs to the bowl with the cottage cheese and mix until smooth.
2. Grate the cheese on a medium grater and add to the curd mass. Stir the mixture with a spoon.
3. Wash the green onion feathers, dry them from excess moisture and chop. Add to other ingredients. Stir until smooth. Add a little salt and ground pepper to taste.
4. Spread a sheet of pita bread on the board. Move the cheese mass onto it and distribute evenly over the entire surface.
5. Roll the pita bread into a sausage and cut into pieces of 4-5 centimeters each.
6. Set the oven to preheat at 180-190 degrees. Place parchment paper in a heat-resistant baking dish, grease with vegetable oil, lay out pieces of pita bread with filling horizontally, and add a small piece of butter on top of each piece. Place in the oven to bake for 25-30 minutes. The top side of the rolls should be slightly browned.
7. Serve the pie as an addition to first and second courses instead of bread, or as an independent snack that you can take with you to work, on the road or on a picnic.
A quick and tasty casserole made from cottage cheese and lavash. A bit reminiscent of pancakes with cottage cheese or pancakes, but requires much less effort.
Products for casserole:- 1 pita bread
- 2 packs of cottage cheese, 200 g each (total 400 g of cottage cheese)
- 2 eggs (if the eggs are large or the cottage cheese is runny, then 1 egg is enough)
- 100 g sugar
- 1 pinch vanilla
- Butter for greasing the pan
I had to photograph the sugar separately because I forgot to add it to the ingredients chosen for the casserole :)
In general, it is better to add sugar and vanilla, focusing on your preferences, because some people like it sweeter and others don’t.
1 Making the filling
Mix cottage cheese with sugar, vanilla and eggs. First add 1 egg, mix and check the consistency of the filling. If it turns out runny, then the second egg will no longer be needed.
2 Put the filling on the pita bread
Unroll the pita bread and place half of the filling on half of the pita bread. To prevent the filling from leaking out, I advise you to tuck the edges.
3 Fold the pita bread
Fold the pita bread in half. If it seems to you that there is not enough filling around the edges, then open the edges slightly and add a couple of spoons of cottage cheese there.
Place the filling on the pita bread again. This time you can spread it all over the pita bread, at least it’s more convenient for me.
5 Fold the pita bread
Fold the pita bread in half again.
6 Cut the pita bread
I usually cut the resulting workpiece in half. I put one part in a frying pan, and wrap the second in the paper on which I made the casserole, and put it in the refrigerator. Then at any time you can take it out and bake it. Do not press the knife too hard so that all the cottage cheese does not leak out of the pita bread.
7 Fry the pita bread
Heat a frying pan, grease it with butter, add the casserole and cover with a lid.
Fry over medium heat, covered. There is no need to fry the pita bread too much, just hold it for 5 minutes on each side. If the filling leaks out a little when cutting, then during frying the sugar from the filling may burn a little. This is not critical, and you can always remove it after frying.
After frying the casserole, remove the pan from the heat and wait another 10 minutes without removing the lid. This is necessary so that the fried pita bread soaks and becomes soft. But if you prefer crispy dough, skip this step.
Ready!
Sweet casserole of lavash and cottage cheese is ready!
Actually, this is not my idea. I spotted this recipe from one of the bloggers several years ago and have been making it from memory for a long time. Now, unfortunately, I can’t find that blog. If you know the author of the recipe, please tell me, I will be happy to write about it.
A simple version of the casserole - make it from pita bread! The fillings can be very different: minced meat, mushrooms, vegetables, cheese, cottage cheese - whatever you like.
Lavash casserole is a very quick option for preparing a delicious dish for the whole family. For filling the casserole, you can choose completely different variations of ingredients - mushrooms, vegetables, meat, cottage cheese, cheeses, eggs with green onions, rice, etc. The taste of these casseroles is simply amazing. And for housewives who are just starting to learn the basics of baking, such a casserole will be an excellent start, because it can definitely be baked, and the final result will please everyone without exception. The main thing is that the filling should not be too “wet”. This casserole is baked in pita bread in literally 15 minutes, and if you prepare all the ingredients for the filling in advance, the whole process will not take more than 20 minutes of your time.
- Armenian lavash 3 sheets
- Chicken breast 460 g
- Bell pepper 160 g
- Carrots 80-90 g
- Onion 120 g
- Potatoes 70-80 g
- Greens 15 g
- Sea salt 0.5 tbsp.
- Pepper mixture 0.75 tbsp.
- Chicken egg 1 piece
- Full-fat kefir 50-60 ml
- Hard cheese 60-80 g
- Butter 40-60 g
- Corn oil 60 ml
Rinse the chicken breast and wipe dry with paper towels. Place the meat in a saucepan, pour in the required amount of water, add some spices to enhance the taste - bay, allspice, cloves, paprika. You can also add a whole segment of celery, carrots and onion. The end result is simply excellent broth. Cook the chicken until tender – about an hour. Allowing the breast to cool directly in the broth will ensure that the meat turns out juicy and not dry. After that, separate the breast from the bones and cut the clean fillet into random pieces.
Take out the blender bowl, install the “metal knife” attachment, and add chicken meat in portions. Grind the poultry meat into a fine-grained mass for 20 seconds. It turns out a kind of minced meat from boiled meat, transfer it to a separate bowl.
Vegetables – carrots, bell peppers and onions, peel and rinse. Then grate the carrots with medium shavings, cut the pepper into cubes, and do the same with the onions. Heat a frying pan with corn oil over medium heat. Sauté assorted vegetables for a few minutes, but just sauté, do not fry the vegetables or stew them.
Combine minced chicken, assorted vegetables in one container, add a little salt/pepper mixture. Stir and test for salt.
In another container, grind some potatoes boiled the day before. Add greens to the potatoes - wild garlic, juicy green onions, also add a little sweet pepper, add salt if desired.
Fill two of the three pita breads with minced meat; to do this, lay the pita bread on a flat surface, completely cover it with minced meat and vegetables on top, leaving a little space around the edges.
Roll the pita bread and place it in a heat-resistant form, as shown in the photo.
Stuff one remaining pita bread with potatoes and sweet peppers.
Place the potato roll in the center of the future casserole. At this stage, you can already preheat the oven by setting the temperature to 180 degrees.
In a separate bowl, whisk the egg and kefir, pour this mixture over the workpiece.
Evenly distribute shavings of hard cheese on top. Bake the dish for 20 minutes, until characteristic golden brown color.
Serve the finished casserole in pita bread to the table.
Lavash casserole! How do you like it? Sounds unusual? Lavash has recently become widespread in our daily gastronomic diet. Previously, they were new to us, and it was at least difficult, if not impossible, to purchase such food in regular stores. Today, both the pita breads themselves and a variety of dishes made from them can be found in stalls and in catering establishments. Many people use pita bread to prepare homemade dishes. It turns out, let me tell you, it’s delicious, quick and simple. Let's keep up with trending ideas in folk cooking and look at how to prepare a casserole in pita bread.
For this dish we will need two different sets of ingredients. From one set we will prepare the casserole itself, while we need the second set to prepare the filling. Thanks to the filling, our dish will turn out juicy, it will simply melt in your mouth.
Main course:
- Several sheets of pita bread
- Minced meat (you can use any minced meat you like)
- 1 medium onion
- bell pepper
- Several tomatoes
- Greens (parsley or dill)
- Breadcrumbs
- 3 chicken eggs
- 200 grams of flour
- 100 grams of mayonnaise
- Seasonings at your discretion
Let's start with the simplest thing, namely, preparing the filling. To do this, you just need to take a deep bowl, put all the necessary ingredients there and mix them thoroughly until you obtain a homogeneous consistency. That's all! Our filling is ready.
Now let's start preparing the pita rolls themselves. It is necessary to chop the onion and add it to the minced meat. Also, do not forget to add salt and other spices to taste. Mix the minced meat thoroughly and then fry it in a frying pan.
Unroll the sheets of pita bread. On each of them it is necessary to lay out a not very thick layer of pre-prepared minced meat. On top you can place tomatoes cut into slices, coarsely chopped bell peppers, and herbs. You need to carefully roll the rolls, applying a lot of effort to make it tight.
Pre-grease the baking sheet with oil, after which we place the lavash rolls on it. They should be laid out tightly to each other so that the filling does not flow down.
First, sprinkle all the rolls with breadcrumbs, then pour in the filling. If desired, you can also sprinkle the rolls with hard cheese. They should be cooked in the oven at medium temperature until golden brown.
Today I will tell you how to prepare a very tasty casserole. Our casserole will be cooked in pita bread. I would serve a vegetable salad or pickled cucumbers with the casserole.
- Pork pulp 500 g
- Onions 3 pcs
- Salt to taste
- Red hot pepper to taste
- Adjika seasoning 2 tsp
- Vegetable oil for frying
- Lavash 4 pcs
- Mayonnaise 3 tbsp
- Potatoes 700 g
Pass the pork pulp through a meat grinder.
Then pass the onion through a meat grinder.
Mix thoroughly and place the minced meat in a frying pan with vegetable oil.
Fry over medium heat, stirring occasionally. Add salt, ground red pepper and adjika seasoning. Stir and simmer for a couple more minutes.
Then we peel and cut the potatoes very thinly.
Now take a baking dish and line it with pita bread. I have a removable uniform. So I covered it with a baking bag.
Then put half the potatoes, grease with a little mayonnaise and add a little salt.
Place another pita bread on top of the potatoes.
Place minced meat on it. Grease with a little mayonnaise.
Then cover it again with pita bread and lay out the remaining potatoes. Salt and grease with mayonnaise.
Sprinkle potatoes with grated cheese.
And the final stage is to cover the whole thing with pita bread. Lubricate it with a thin layer of mayonnaise. Place the pan in the oven for 50 minutes at 200 degrees.
Time has passed, we take the casserole out of the oven. And immediately, piping hot, we serve it to the table. Bon appetit!
- chicken eggs - 3 pcs;
- wheat flour - 1.5 cups;
- water - 0.3 cups;
- salt - to taste;
- cottage cheese - 400 gr;
- sour cream - 250 gr;
- granulated sugar - 4 tbsp. l;
- semolina - 2 tbsp. l;
- cherry - 300 gr;
- cane sugar - 50 g;
- vanilla sugar - sachet
The water for the dough should be warm, then the dough will be easier to roll out. It is better to get rid of the chicken protein and use only the yolk. This time I decided to experiment; it would be better not to do it. the dough turned out much worse than with one yolk.
Combine the yolk with salt, a spoonful of refined vegetable oil, and stir. Pour in water and add flour.
Mix the dough. It should be dense, but soft and not stick to your hands. Cover and leave for 30 minutes in a cool place.
During this time we will prepare the filling and filling.
For the curd filling, I used ready-made, paste-like cottage cheese. All I have to do is add two tablespoons of sugar and semolina to the curd mass, half a packet of vanilla sugar for flavor and stir. If the cottage cheese is grainy, grind it and add 2 additional eggs.
Thaw the cherries in advance and prepare the cane sugar. If not, regular will do, and those who don’t like too much sweets can skip sugar altogether.
To fill the casserole: two eggs, a glass of sour cream of any fat content, two tablespoons of white sugar and the remains of vanilla. I would also advise adding a couple of tablespoons of melted butter, then the crust will turn out more appetizing. I simply forgot to do this, so I coated the browned top at the very end.
I placed all the necessary ingredients in one container and whisked them with a blender. Fast and efficient.
The dough was divided into two parts and rolled out into a thin layer. Like dumplings. Spread it on a lightly greased baking sheet and fry it in the oven on both sides.
The dough immediately became covered with small bubbles. I almost forgot the most important thing: I fried the dough at 200 degrees for 3-5 minutes on both sides. The lavash should be slightly browned.
To make the pita bread soft, you can put it in a cellophane bag
or immediately cover with wet curd filling. Let sit for a while until the dough gets slightly wet.
and place it on the cottage cheese in a checkerboard pattern.
Roll the pita bread into a roll.
And put it in a heat-resistant form in the form of a spiral.
We fill our structure with creamy filling.
And put it in the oven, preheated to 180 degrees. The casserole will brown quickly, in about 15-20 minutes.
We release the casserole from the mold, not immediately, but when it cools down a little. The casserole is very soft and delicate, so it may fall apart before reaching the dish.
The cut of lace rings of dough and cottage cheese looks very appetizing, and the casserole itself is delicious. Next time I want to try it using raw dumpling dough. I'm very interested in what will come of this.
Lavash dishes are very popular now, I had to eat it either instead of bread or in shawarma. Finally I decided to use pita bread in a new way. Personally, I really liked it! Try it!
- thin lavash 2 pcs
- assorted minced meat 500 g
- mushrooms 500 g
- tomato 2 pcs
- raw chicken egg 3 pcs
- cheese 150 g
- sour cream 150 g
- greens to taste
- onion 1 piece
- salt to taste
- seasoning to taste
We will need two fillings: 1 - minced meat with finely chopped onion.
2 - mushrooms (boiled, fried, marinated - to taste), tomato, chopped herbs. Salt, pepper, seasoning to taste
Divide a large sheet of pita bread in half; if the sheets in the package are already cut, you will need 4 pieces. Place the filling on the edge.
And roll it into a roll. You should get 2 rolls with minced meat, 2 with mushrooms.
Place the finished rolls on a baking sheet (one at a time). You can place them in a round shape, alternating rolls with different fillings.
To fill, mix eggs, cheese, sour cream and pour over the rolls. There should be a lot of filling. Decorate the top as desired. Place in the oven for 30-40 minutes and the delicious aromatic casserole is ready.
- Lavash - 4 pieces
- Adyghe cheese – 300 grams
- Champignons - 200-250 grams
- Greens - to taste
- Chicken egg - 2 pieces
- Kefir - 250 milliliters
- Spices - to taste
Cut mushrooms (champignons or any other) into small cubes.
Grate the cheese.
Chop the greens (any you like).
Pour kefir into a bowl, beat in the eggs. Salt, pepper, add spices and seasonings to your taste. Mix everything thoroughly until smooth.
Cut the pita bread to the size of the baking dish. Dip a sheet of lavash in the kefir-egg mixture and place in a mold greased with vegetable oil.
Place some of the chopped champignons on the pita bread in a thin layer, sprinkle with chopped herbs (part) and grated cheese. Cover with a second sheet of pita bread, after also dipping it in the egg-kefir mixture. Sprinkle with mushrooms, herbs, cheese. Alternate layers until you run out of filling and pita bread. Crush the last pita bread with the remaining grated cheese.
Pour the egg-kefir mixture evenly over the surface of the pita bread.
Place the pan in the oven, preheated to one hundred and eighty degrees. Bake for about twenty to thirty minutes until golden brown. Remove the finished lavash casserole with mushrooms and cheese from the oven and cool. Cut into portions, place on a plate and serve. Bon appetit!
Recipe 7: vegetable casserole with minced meat in pita breadDelicate classic filling, pita bread soaked in bechamel sauce, spicy taste of Parmesan cheese...
- 1-2 sheets of pita bread;
- 250 g minced meat;
- 2-3 tomatoes;
- 200 g mushrooms;
- 2 onions;
- Vegetable oil (for frying);
- 100 g parmesan;
- 50 g butter;
- 50 g flour;
- 500 ml milk;
- Salt pepper.
Prepare the filling first. To do this, peel the onion and chop it.
Cut the tomatoes into cubes. If they have thick skin, remove it. Pre-scald the tomato or keep it in boiling water for a few seconds - this will make it easier to remove the skin.
In two frying pans, moistened with oil, fry the onion for 3 minutes until soft.
Add the tomatoes to the onions in one pan. Fry, stirring, 15 minutes.
Add the minced meat to the onion in another pan. Break it into small grains and fry until cooked (about 20 minutes).
Boil or fry the mushrooms.
Now that all the ingredients for the filling are ready, you can prepare the white sauce - bechamel. To do this, melt the butter in a non-stick frying pan or non-stick saucepan.
Carefully, in small portions, add flour to the butter. Rub it so that there are no lumps. Then pour in cold milk. First add a little less than a glass of milk, whisk, and then pour in the rest of the milk.
Bring the mixture to a boil and then cook, stirring, for 5-7 minutes. Salt the sauce and add black pepper. The consistency of the white sauce should be similar to liquid sour cream. Pour the finished bechamel sauce into a bowl at room temperature.
The final touch is to prepare the pita sheets. You need at least two of them, maybe more (then you need more filling). From them you need to cut (you can use scissors) sheets that are the same size and shape as the baking dish.
Grind the Parmesan on a coarse grater.
Now you can assemble the dish and prepare it for baking. Grease the bottom of the pan with bechamel sauce.
Place one sheet of pita bread on the bottom of the pan.
Place onion and tomato filling on it.
Place fried minced meat and mushrooms on top of the onion-tomato layer.
Brush the filling with bechamel sauce and sprinkle with Parmesan.
Cover the filling with a second sheet of pita bread.
On the second sheet of pita bread, repeat the filling (steps 14-16). Then you can make more identical layers, but everything should end with bechamel sauce and parmesan.
Place the casserole dish in the oven (t=180°C) for 20 minutes.
Casserole of pita bread, minced meat and vegetables “Fantasy on the theme of lasagna” is ready! Bon appetit.
The casserole can be prepared either sweet or with salted cottage cheese. To do this, add either sugar or salt to the cottage cheese according to your taste.
Add 3 eggs, 3 tbsp sour cream, salt (or sugar) to taste to the cottage cheese and mix well.
You should get such a homogeneous curd mass.
Roll the spread sheet into a roll.
Cut the roll into 6 small rolls and place on a baking sheet pre-greased with vegetable oil.
Separately, make the filling for the casserole: combine 2 eggs with the remaining sour cream, lightly salt and mix well.
Generously grease the rolls with filling.
And place the baking sheet in the preheated oven.
Bake the casserole for about 30 minutes at 220 degrees, until golden brown.
Brush the hot casserole with melted butter.
Cut into portions and serve with sour cream.
Today I want to offer a recipe for a very tasty and unusual pie, which is made from thin sheets of lavash stuffed with cottage cheese, herbs and cheese. This pie is made very simply and quickly from ingredients that are always on hand, so it is ideal for preparing a quick dinner or treating unexpected guests. To prepare this original layer cake, sheets of pita bread are soaked in a milk-egg mixture to become juicier and softer, and cheese and curd fillings are alternately laid between them.
The result is a very soft and delicate pie with an extraordinary rich creamy cheese taste and a pleasant viscous consistency. Although the pie does not contain meat, it is very filling and nutritious, so it is quite suitable as a main dish for any meal. It is also perfect as a snack, both warm and cold. Prepare lavash pie with cheese and cottage cheese according to this simple recipe and please your loved ones with delicious and satisfying homemade cakes!
Useful information How to make lavash pie - a simple recipe for pie with cheese and cottage cheese from ready-made lavash with step-by-step photosINGREDIENTS:
- 200 g thin pita bread
- 220 g crumbly cottage cheese 5 – 9%
- 200 g semi-hard cheese
- 150 ml sour cream 15 – 20%
- 80 ml milk
- 1 egg
- 25 g butter
- 20 g herbs to taste (dill, parsley)
- salt, pepper, French herbs
COOKING METHOD:
1. In order to prepare a layered lavash pie with cheese and cottage cheese, you should first cut the lavash sheets into 8 - 10 pieces according to the size of the mold. I only got 9 pieces of pita bread per square glass baking dish 20 x 20 cm.
2. Chop the greens and grate the cheese on a fine grater. It is better to use cheese with a pronounced piquant and salty taste for this pie, for example, Dutch, Poshekhonsky, Kostroma. 
3. In a wide bowl, whisk together milk, sour cream and egg. Add salt and spices. I used a mixture of aromatic French herbs, but you can use Italian herbs or any other spices of your choice. 
4. Melt the butter (30 - 40 seconds in the microwave on low power) and pour into the bottom of the baking dish. 
5. Dip a sheet of lavash into the milk-egg mixture and place on the bottom of the mold. 
6. Sprinkle a sheet of pita bread with grated cheese.
7. Cover with a second sheet of pita bread soaked in the mixture. Spread a little cottage cheese and chopped herbs evenly on top. For this pie, crumbly cottage cheese with grains or grained cottage cheese are good. 
8. Alternate layers of cheese and cottage cheese in this way until all the lavash is gone. Sprinkle the top sheet of lavash generously with cheese. 
9. Bake the layered lavash cake in an oven preheated to 180°C for 20 - 30 minutes until golden brown. 
An incredibly delicious lavash pie with cheese and cottage cheese is ready! Eat it warm and enjoy the most delicate, viscous consistency and piquant creamy taste! 
Loading...