Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the specified products for pie preparation. The base of the pie will be made of pita bread, you need to take a thin pita bread, if possible 2-3 leaves or one long one, but which could be cut. Sour cream I have 20% fat content, eggs C1. The cooking time of the filling will vary depending on the maturity of the cabbage. Prepare a frying pan and a baking dish with sides of medium height.
Step 2:
To prepare the filling for the pie, peel and chop the carrots and onions. Lightly fry the onion and carrot in oil. Finely chop the cabbage and add it to the pan with the vegetables. Simmer the cabbage under the lid, stirring constantly, until tender. At the end of cooking cabbage, it should be salted to taste. You need to constantly keep an eye on the cabbage so that it does not burn, because the appearance of the whole pie will depend on the cabbage.
Step 3:
2 - 3 sheets of pita bread are needed for the pie. If the pita bread is long, then it should be cut into equal rectangles. If the pita bread is already in the sheets, then the same sheets should also be made from them. Put the cabbage on the sheet and put the next sheet of pita bread on top. Put the cabbage on it as well. If the pita bread is thin, it is better to make a double sheet, otherwise it may break from the juicy filling and it may fall out when folded. Turn on the oven to warm up at 180 degrees
Step 4:
Roll the pita bread into a roll, and then cut into pieces at a height slightly less than the shape in which they will be baked. Grease the mold with vegetable oil and put the chopped pita bread with cabbage into it.
Step 5:
Beat the eggs lightly, add sour cream, milk and a little salt. With a whisk, mix the mass until smooth.
Step 6:
Pour the egg-milk mixture over the pieces of pita bread in the mold. Put the pie in a preheated oven for 30 - 40 minutes.
Step 7:
Take the finished cake out of the oven and let it cool down a little. In a warm form, it should be cut into portions. It can be served as an independent dish.
Pita bread pie turns out to be unusual, but delicious. So that he does not disappoint, you should pay special attention to the following points:
- the cabbage for the filling should be fully cooked, while very carefully look so that it does not burn and is not too fried (I have, as it seems to me, browned a little too much);
- choose a dense pita bread, which will hold the filling well, and fold it more tightly;
- choose the shape with a small diameter so that the pieces of pita bread with cabbage fit snugly together. I have a shape with a diameter of 21 cm, and the pieces are not very dense;
- special attention should be paid to the height of the sliced pieces; if they are high, the pita bread left without filling will burn;
- you can also sprinkle the pie with grated cheese a few minutes before cooking, to form a golden crust.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Green cabbage - 46 kcal/100g
- Fresh frozen green cabbage in a package - 45 kcal/100g
- 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
- Sour cream with 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
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Armenian lavash - 236 kcal/100g
- Lavash - 277 kcal/100g
- Salt - 0 kcal/100g
