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Lavash pie with cheese and cottage cheese
If you don't want to spend too much time at the stove but want something tasty, you can make a lavash pie with cheese and cottage cheese. This pastry is a real celebration of flavors, and it's also effortless. The lavash rolls with filling are soaked so well with the omelet mass that it's hard to guess what this pie is made of. This dish is a great alternative to the lavash pie with minced meat.
A rectangular form measuring 25 x 9 x 5 centimeters was used in the recipe.
Ingredients
Show ingredients
- round lavashes with a diameter of 17 cm - 5 pcs;
- cottage cheese - 180 g;
- mozzarella - 170 g;
- salt, pepper - to taste;
- eggs - 4 pcs;
- condensed or regular milk - 200 ml;
- white sugar - a pinch;
- butter - 25 g.
Preparation
- Prepare the listed ingredients for making the lavash pie with cheese and cottage cheese. The cottage cheese should not be low-fat and dry - any fat content above 5% will work. A little sugar is added to savory dishes to stabilize the flavor. Since the preparation process is very quick, you should turn on the oven to 180 degrees right away.
- Just mash the cottage cheese with a fork.
- Grate the mozzarella on a fine grater into a separate plate.
- In a deep bowl, beat all the eggs. Pour in the milk and mix with a whisk.
- Add fresh ground pepper, sugar, and salt to it.
- Prepare a baking dish. To make it easy to remove the pie later, line the inside with parchment paper. If it has a silicone component, there's no need to grease it, but regular paper should be generously greased with butter.
- Dip the first round of lavash in the egg mixture. This is necessary for the dough to soften, deform easily, and become juicy after baking.
- Place the wet lavash on a board and spread a fifth of the cottage cheese on its surface.
- Sprinkle the same amount of mozzarella on top.
- Roll the preparation into a tube.
- Begin to layer the first layer of the pie in the mold, cutting the stuffed lavashes to the necessary length if needed.
- Then lay the second layer of tubes and pour all the egg-omelet mixture over it. It's okay if it doesn't completely cover the lavashes - during baking, the liquid mass will increase in volume and rise to the desired height.
- Place the mold on the middle rack of the oven. After half an hour, the omelet will be fully baked and will rise well.
- Remove the pie by pulling on the parchment from both sides. Grease the top crust well. The lavash pie with cheese and cottage cheese is ready.
The flour rolls have soaked well, becoming soft, tender, enriched with the flavor of the cheese filling and butter. The airy omelet mixture filled all the free space, forming a solid pie shape. A little cold sour cream will add charm to this dish, give it a try!
