Pita pie is an excellent treat that will come to the rescue when there is not enough time to prepare complex dishes. It turns out delicate, with a pleasant, almost creamy, texture, rich creamy taste and a crispy crust. Such pastries can serve as a hearty breakfast or a delicious snack. The most popular filling is cheese mixed with herbs. It is convenient to take such a cake with you on the road, so as not to force yourself to eat harmful junk food.
Ingredients
To make a pita pie with cheese, you will need the simplest products: 3 sheets of pita bread with a diameter of 35 cm, 0.7 kg of soft cheese, a lot of greens, 300 ml of sour cream, 2 chicken eggs and a little vegetable fat to smear the form. Choose soft cheese to your taste, you can take one litter or mix several. The following varieties are ideally suited for this recipe: Adyghe, Brynza, feta, amateur, Greek fetaki cheese. You can also use goat cheese, it has a pleasant velvety texture, and when baked it becomes tender, like cream. Any greens are also allowed: take 1 bunch of dill, parsley, cilantro, green onion and 200 g of spinach, fresh or frozen. Adapt the amount of greens to your preferences, in the recipe you can use a little more or a little less different herbs.
Preparing the filling
The recipe for pita bread is extremely simple, so this step should not be difficult. Grind cheese in any convenient way: smash it with your hands, grate it on a coarse grater, cut it with a knife or crush it using a mashed potato crusher. Wash greens, dry on a towel. Separate the large stems and remove: they are too stiff and can ruin the delicate taste of the cheese pie. Cut green leaves with a knife and combine with cheese.
Cake making
Prepare the fill. To do this, combine sour cream with eggs, and then whisk with a whisk. Brush each pita bread with sour cream and egg sauce. Cover the baking dish with cooking oil, cover it with pita on one side, so that part of it covers the bottom, and the second - covers the sides of the form and hangs slightly over the edge. In a similar way, lay the rest of the bread so that as a result both the bottom and the walls of the mold are completely closed, and the free edges hang in different directions. Lay out the filling, evenly distribute throughout the form, trying not to crush the mass, but carefully rake it with a spoon. Wrap the edges and generously brush with sour cream and egg sauce. If desired, you can sprinkle the top with hard cheese, grated on a coarse grater.
For this recipe, a detachable baking dish is best suited: a ready-made pie from pita bread will be easy to get from this design. If there is no detachable option, you can use the usual metal or ceramic form. However, when taking out the cake, be careful: its structure is so soft and delicate that it can crumble. In this case, it is better not to get the pie from the pita bread with the cheese out of the mold at all, but to cut it in portions directly in it.
Baking in the oven
Since all products, except eggs, are ready and do not need heat treatment, the oven does not need to be heated too hot. The optimum temperature is 160 degrees. Place the pan in the oven and bake the pita pie for 20 minutes. When the top has a golden brown appetizing crust, turn off the heat. Without removing from the oven, let the cake cool. Then the treats can be pulled onto the table and removed from the mold. If the mass is too tender and crumbly, first cut into pieces directly in the form, and then carefully remove one by one.
Lavash pie in a slow cooker
The process of preparing treats from pita in a slow cooker is slightly different. Prepare the foods as indicated in the main recipe. Put the sheets of pita bread in a bowl, grease with sour cream and egg mass, cover with filling and wrap the edges. Pour the rest of the fill from above and place the bowl in the slot. Close the lid, turn on the “Baking” mode and set the timer for 45 minutes. Then cool the cake completely, remove it from the mold and proceed to the tasting.
Pita pie can be varied and make a few basic changes to the basic recipe. Instead of cheese, you can use ordinary cottage cheese, but you need to choose a product of the right quality: it should be quite dry, always fresh, with a fat content of at least 9%. If you decide to use the cottage cheese in the recipe, the filling should be salt to taste. Sour cream for filling can also be replaced. For this purpose, cream with a fat content of 10-20%, natural yogurt or plain kefir are suitable. The less greasy the fill, the more low-calorie the finished dish will turn out. However, you should not use completely low-fat dairy products, as in this case the cake will come out dry and sour in taste. In addition to the main ingredients, you can add any spices and aromatic herbs, for example, rosemary, oregano, basil in fresh or dried form. A few cloves of garlic are a good addition, but do not put too much so as not to interrupt the natural cheese flavor.