Composition / ingredients
Cooking method
1.Turn on the oven at 180-200 degrees Celsius, depending on the power of the oven.
2. Wash the chicken eggs under running cold water and put them in a saucepan of a suitable size. Fill them with water so as to cover the eggs completely and put them on fire. Bring the water in a saucepan to a boil, then reduce the heat and cook the eggs for about 10 minutes until cool. Next, remove the pan from the heat and drain the hot water. Pour the eggs with cold running water and leave for a while. Then pour in the water and pour cold water again. Repeat the procedure until the eggs cool down. After that, peel the eggs from the shell and finely chop.
3. Rinse the green onions, parsley and dill thoroughly in cold water and spread on a paper towel to dry. Next, cut the stems from the parsley and dill, and chop the rest finely.
4. Grate the hard cheese on a coarse grater.
5. Make a filling for pita bread. To do this, mix the chopped greens, chicken eggs and grated cheese together in a bowl. Season the filling with salt and ground black pepper to your liking. Add a little sour cream for plasticity and mix.
6. Cut the pita bread into portion leaves. From one full-fledged sheet of pita bread, 6 small leaves should turn out.
7. Put the filling of eggs and green onions on the edge of a small sheet of pita bread and wrap the pita bread in an envelope or as a pancake. The main thing is that the filling remains inside.
8. Grease a baking sheet or baking dish with vegetable oil and put the pita bread with filling there. Beat the egg with a fork and smear it all over the pita bread.
9. Place the baking sheet in the preheated oven for 20 or 25 minutes. As soon as the top is covered with a golden brown crust, you can get pita bread.
Serve pita bread with egg and green onion on the table hot together with sour cream. Additionally, you can decorate with fresh herbs.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 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
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Vegetable oil - 873 kcal/100g
- Green onion - 19 kcal/100g
- Armenian lavash - 236 kcal/100g
- Lavash - 277 kcal/100g
- Salt - 0 kcal/100g
- Chicken egg - 80 kcal/100g
