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Today I want to share a recipe for a "tricky pie" that I have recently cooked quite often for my husband for breakfast. I have time to cook him while he is getting ready for work. You can serve right away, and the main thing is that you do not need to dirty a mountain of dishes and fiddle with the dough, which is why I call it tricky.
In order to save a couple of minutes in the morning, I rub the cheese in the evening, it waits in the fridge for its hour. Coming to the kitchen, I immediately put the oven to heat up 180 degrees and start cooking.
I add cottage cheese, two eggs, herbs to the cheese, I add frozen parsley. I do not forget about salt and pepper, I mix well. The filling is ready, now the simplest thing is left - to "collect" the pie.
To do this, I put a sheet of pita bread in a small form of such a size so that it can be used to cover the filling on top and tuck the edges inward. I spread the filling and wrap the pie, hiding the free edges of the lavash inside under the pie itself.
Next, I grease the pie with a brush with vegetable oil and send it to the oven for 10 minutes. This will make the top crust crispy.
The pie should be allowed to stand for a couple of minutes and can be cut and served.
Ingredients:
100 grams of cottage cheese,
100 grams of cheese
greens,
2 eggs,
salt pepper,
pita,
lubricating oil.
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