Composition / ingredients
Step-by-step cooking
Step 1:
How to bake a pita bread pie with cheese in the oven? Prepare the necessary products. The main thing is to choose a good quality Armenian lavash - it should be thin and practically translucent and smell nice. High-quality pita bread does not spoil for a long time and remains fresh if stored in the refrigerator, so lately I always have pita bread in stock - you can cook a lot of quick dishes from it, including this pie.
Step 2:
Hard cheese three on a coarse grater - any kind of hard cheese that is available will suit us: Russian, Dutch, creamy, poshekhonsky, maazdam, etc.
Step 3:
Soft curd cheese is kneaded with a fork. Again, the cheese variety is not important here - you can use feta, cheese, Adyghe cheese or not so soft suluguni, even ordinary cottage cheese is perfect - it will also be very, very tasty. In principle, you can take only one kind of cheese or on the contrary mix 3-4 varieties. When several varieties of cheese are combined, it turns out much more interesting and tastier.
Step 4:
Carefully mix both types of cheese - and our pie filling is ready.
Step 5:
We spread half of the filling on the pita bread. I have very large pita bread - there are 2 of them in the package, but there are smaller pita bread by 3 in the package, then we divide the filling according to the number of pita bread.
Step 6:
Carefully twist into a roll so that our pita bread does not break. But even if it breaks, it's not scary, it won't affect the appearance of the pie in any way.
Step 7:
We put it in the form of a snail. I always use baking paper that I don't lubricate with vegetable oil - if the paper is high-quality and dense, then nothing will stick to it.
Step 8:
Put the remaining filling on the second pita bread and twist it similarly to the first pita bread. I just had two pita bread filled out the form.
Step 9:
Melt butter in any convenient way - in a water bath or in a microwave.
Step 10:
Pour the cake with melted butter.
Step 11:
Beat the eggs lightly with a fork or whisk - not much, so as only to break the structure of the egg.
Step 12:
Add milk and mix.
Step 13:
Fill the pie with the resulting mixture of eggs and milk, and sprinkle sesame and flax seeds on top if desired, you can choose one or not sprinkle at all - it's a matter of taste.
Step 14:
Bake in a preheated oven to 160 degrees for 30-40 minutes, our pie should turn brown and grab.
Step 15:
The fragrant crispy top and soft layered inside cake will definitely appeal to your loved ones.
Step 16:
And this is how it looks in the section. Bon appetit!
How to choose the right pita bread? First of all, look at the date of manufacture on the package. Do not take expired pastries. Fresh pita bread should have a pleasant smell. Take a good look so that there are no stains and signs of mold on it.
Important! The size of the mold must match the number of ingredients. If you do not have a shape of a diameter suitable for the recipe or you want to bake a pie or a cake of a larger or smaller size, an article about how to make the right calculations and not make a mistake will help, how to choose the shape of the desired diameter .
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
So that the oven has time to heat up to the desired temperature, turn it on in advance (10-20 minutes before the start of cooking).
Calorie content of the products possible in the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Armenian lavash - 236 kcal/100g
- Lavash - 277 kcal/100g
- Dried whole sesame seeds - 563 kcal/100g
- Shelled sesame seed - 582 kcal/100g
- Chicken egg - 80 kcal/100g
- Flax Seeds - 534 kcal/100g
- Cottage cheese - 223 kcal/100g
