Pie
Description
The recipe won't take much time. A variety of greens will work for the filling. You can use green onions, parsley, dill, spinach, basil, lettuce leaves, and young beet leaves. I have a winter stash of such assorted greens. Since the pie is baked in the oven, you can use frozen greens; it won't affect the taste of the filling. The recipe calls for 250 grams of bryndza. If the bryndza is mildly salted, add only the bryndza. If the bryndza is rich and very salty, use 100 grams of bryndza and 150 grams of cottage cheese.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
We put the chopped herbs into a bowl, I have frozen assorted herbs. In summer, of course, we use fresh ones.
- 3
Step 3
Grate the brynza on a grater and add it to the greens.
- 4
Step 4
Boil 4 eggs, peel and grate them. Add the eggs and sour cream to the filling and mix everything.
- 5
Step 5
Place the filling on a thin lavash and roll the lavash into a tube. Roll 3 or 4 tubes and let them sit for 5 minutes to absorb.
- 6
Step 6
We prepare the filling for the pie. In a bowl, add the egg and sour cream. Mix.
- 7
Step 7
Add grated cheese and garlic pressed through a press.
- 8
Step 8
Lay the lavash with filling in a circle, starting from the center. Drizzle the topping made of sour cream and cheese over it, spreading the topping in an even layer. Put the pie in the oven for 15–18 minutes. Bake at a temperature of 170–180 °C.
- 9
Step 9
The pie is ready! Let it sit in the pan for 10 minutes, then transfer it to a flat dish and cut it into serving pieces.