Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the necessary ingredients. Check the taste of the cheese beforehand - it should not be too salty, because there is a lot of it in the pie. If the cheese is too salty, reduce its amount in the pie. Otherwise, the pie will turn out too salty. In addition to cheese, you can use Adyghe cheese or mozzarella.
Step 2:
Grate the cheese on a coarse grater.
Step 3:
Also grate the cheese on a coarse grater. The cheese variety can be any - Russian, Creamy, Poshekhonsky, etc .
Step 4:
Generously coat the bottom and walls of a deep frying pan with butter. It is even better to leave small pieces of butter on the bottom. So your pie won't burn from below. Take a frying pan with a thick bottom and walls so that the pie warms up evenly and does not burn.
Step 5:
Wash, dry and finely chop the parsley.
Step 6:
Cut off as much as necessary from the pita bread sheet and put it in a frying pan so that the edges hang down. So that the bottom of the pie does not break and the cheese does not leak out, lay the pita bread in two layers. Spread some of the usual cheese on top of the pita bread.
Step 7:
Cover the cheese with another sheet of pita bread and sprinkle it with part of the cheese. Spread a little chopped parsley over the cheese.
Step 8:
Repeating the layers of pita bread and two types of cheese with herbs, fill the entire pan until one piece of pita bread and some ordinary cheese remain from the ingredients.
Step 9:
Cover the pie with the hanging edges of the lower pita bread and put the last piece of pita bread on top. Sprinkle the pita bread with the remaining grated cheese. Carefully pour water into the cracks between the pie and the pan, taking care that it does not get into the pie itself.
Step 10:
Put the pan on the stove on a low heat and cover with a lid. Cook the pie for about 20-25 minutes. The cheese inside and on the surface should melt, and the water should completely evaporate.
Step 11:
To make the cheese browned on top, you can put it in the oven on the grill mode for 3-5 minutes. Enjoy your meal!
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.
In addition to parsley, you can use other herbs or a mixture: dill, cilantro, green onions, etc.
Caloric content of the products possible in the composition of the dish
- Cow's milk cheese - 260 kcal/100g
- Sheep cheese cheese with 50% fat content - 370 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
- Parsley greens - 45 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
- Water - 0 kcal/100g
