Place the cottage cheese in a cup and mash with a fork. Grate hard cheese on a coarse grater. Wash the green onions, dry with a towel and finely chop. Add grated cheese and finely chopped green onions to a cup with cottage cheese, also add eggs, salt and pepper to taste and stir well until smooth.
If possible, it is better to use homemade cottage cheese and eggs for the pie.
Unfold the lavash sheet on the table, lay out the filling, which, using a spoon, spread evenly over the surface of the lavash. If desired, you can add seasonings to the filling to your taste. Roll the lavash with filling into a roll. 
Cut the rolled lavash with filling with a sharp knife into roll pieces of 4-5 centimeters each. Place them tightly next to each other in a baking dish, well greased with butter. Place a portion of butter on top of each piece. 
Bake the pie in an oven preheated to 180 degrees for about 20 minutes. 
Remove the finished lavash pie with cottage cheese and cheese from the oven and serve.
Lavash is unleavened white bread in the form of a thin flatbread. It is used with great success as an independent dish and for preparing various snacks, pies, casseroles, rolls, and envelopes.
Lavash pies are often prepared according to the principle of lasagna - the filling is laid out between the layers of lavash, then the pie is filled with sauce and baked. There may be options for both sweet (for example, strudel) and savory baked goods. More often, salty pies are prepared with minced meat, cheese or cottage cheese. The filling for lavash pie is prepared from milk, cream, kefir, yogurt or sour cream. More often eggs are added to it.
I suggest making a pita pie with cheese and herbs. I also add cottage cheese to the filling. The result is more tender baked goods. Treat yourself and your loved ones with a tender and flavorful pie with a crispy golden brown crust!
I prepare the specified products according to the list.
I grate the hard cheese into a deep bowl on a coarse grater.
I add cottage cheese, finely chopped or peeled garlic through a press.
Mix the filling well.
My greens, I chop them.
In a bowl, combine milk, yogurt, eggs, salt and ground black pepper to taste.
I beat the ingredients with a whisk.
I put one tablespoon of butter in a mold (the size of my mold is 23*30 cm). Grease the bottom and sides of the pan with oil.
To make this pie you will need 2 large or 3 medium sized pita breads. You can immediately cut the pita bread into rectangles equal to the size of the mold. I do it differently. I dip the whole pita bread into the milk-egg mixture for literally 5 seconds.
I take it out and line the bottom of the mold with it.
I spread half of the cheese filling and distribute it in an even layer.
Sprinkle the cheese filling with herbs.
I cover the filling with the free edge of the pita bread.
I take the next pita bread, dip it in the milk-egg mixture, and cover the remaining area of the pie. You can simply tear off a piece of pita bread the same size as the open area, dip it in the mixture and cover with the filling. I spread the remaining cheese filling and sprinkle with herbs.
I dip the last pita bread into the mixture and place it on top of the filling. If there is any milk-egg mixture left, pour it on top of the pie. Melt the remaining butter and pour it onto the top layer of the pie.
I bake a lavash pie with cheese and herbs in the oven, preheated to 180-190 degrees, until golden brown.
Cheese pita pie was a success!
I cut it into portions and serve.
Enjoy your meal! Cook with pleasure!
A lavash pie with cheese in the oven will not take up much of your time, but will allow you to feed your family a hearty dinner and eliminate the need to knead the dough. By combining cheese and other filling components, you can prepare a truly delicious dish.
Lavash is a universal lifesaver for too busy housewives. You can wrap something tasty in it, sprinkle it with cheese, and in a few minutes the original dinner is ready. Lavash pie with cheese can be made in layers, using parts of lavash instead of cake layers. All that remains is to cut the salad beautifully or just take the ketchup out of the refrigerator.
- hard cheese 395;
- milk 105 ml;
- salt 3 g;
- egg 1 pc;
- butter 55 g;
- vegetable oil 15 g;
- large thin lavash 2 pcs.
Recipe
- The form in which the cake will be baked is greased with vegetable oil. You can turn on the oven at 200 degrees so that it warms up in the ten minutes it takes to put the filling on the pita bread.
- To prepare the filling, grate the cheese on a coarse grater. Lavash is cut into several pieces according to the size of the mold. Place the first part of the lavash sheet in a mold and grease with softened butter and sprinkle with grated cheese. Cover the cheese with the second part of the pita bread. Its surface is also greased with oil and some of the cheese is laid out. This is repeated several times until the pita bread runs out. The top layer should be a sheet of pita bread.
- Mix milk and egg in a bowl, add a pinch of salt. Beat the mixture and pour the pita bread into the mold. You can sprinkle a little cheese on top of the pie to get an appetizing golden brown crust. Bake pita bread with cheese in the oven at 200 degrees.
- The finished tender pie is cut into pieces and served.
This recipe for pita pie with cheese does not contain spices; you can add them if desired. Add herbs, garlic, pepper, Provençal herbs, and basil to the cheese filling.
- this is a simple and quick version of the Georgian achma, a delicious, but quite high-calorie dish.
I decided to first master the “lazy” version of achma and prepare a cheese pie from lavash, in which the filling will be traditional, and instead of dough I will use thin Armenian lavash.
A real Georgian Achma is preparing
It is made from several layers of dough, which are lightly boiled in boiling water, except for the top and bottom layers, and the cheese filling is laid between the layers of dough. But I still don’t dare to cook achma “like an adult”; the kitchen renovation is slowing down my inspiration and desire to work with dough, so on the agenda is a cheese pie made from lavash - a la achma.
I ate real achma in the Georgian cultural center, the taste is divine, I still remember it, although it was a very long time ago... But the recipe for traditional Georgian achma will be a little later.
To prepare a “lazy” achma or a simple cheese pie from lavash we will need
- thin lavash - Armenian - 2 packs
- hard cheese - about 200 grams
- feta cheese, suluguni or Adyghe cheese - about 300 grams
- chicken eggs - 2 pieces
- kefir, curdled milk or homemade yogurt - 1 cup
- salt - to taste (if you have feta cheese or suluguni, then without salt)
- dry herbs - favorite - to taste
- butter - 70−80 grams
Pie with lavash cheese
- Pie with lavash cheese is prepared very quickly, so immediately preheat the oven to 180°C.
- Make the filling - grate hard cheese on a coarse grater. Grind cheese, suluguni or Adyghe cheese with a knife or fork.
- Mix the cheeses and add dry herbs if desired. The filling for the lavash cheese pie is ready!
- Place 2 sheets of lavash crosswise in a deep mold, so that their edges hang over the sides of the mold, grease generously with melted butter. Yes, before laying out the pita bread, be sure to grease the mold with oil.
- In a separate bowl, preferably a deep one, break 2 eggs, beat them a little with a whisk and add 1 glass of kefir or homemade yogurt. Mix until smooth.
- We tear the remaining lavash with our hands into pieces of different sizes.
- Soak the pieces of lavash in an egg-yogurt or kefir mixture, squeeze them out a little, and in this crumpled form place the first layer of cheese pie on the prepared lavash.
- Next, spread some of the filling onto a layer of lavash torn into pieces and soaked in egg-kefir sauce.
- Repeat - pieces of soaked lavash - cheese filling - until the mold is filled.
- When the form is filled, we cover our cheese pie with the hanging parts of the pita bread; if there are not enough ends, then leave a little torn pita bread.
- Using a sharp knife, carefully so as not to cut through the bottom of the cheese pie, make cuts, fill the pie with the remaining egg and yoghurt mixture, grease with softened butter and send to the oven. In terms of time, it’s 30-40 minutes, but the appetizing crust and amazing smells will give you a signal that it’s ready)
It’s very tasty to eat warm, when the cheese stretches a little... But heating it, at least in the oven, does not spoil the dish.
Ready! Bon appetit!!!
Cheese lavash pie - video. It will be available in a few days.
The lavash cheese pie was a great success and I am full of energy to master the traditional achma recipe.
If you have questions, ask them in the comments. I will be very grateful if you share it with your friends on social media. networks recipe.
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