Pie with chicken, eggplants, and feta
Description
I'd like to share a recipe for a pie that my family has come to love—chicken and vegetable pie. I use lavash as the base, but you can confidently use filo or unleavened puff pastry instead. I highly recommend trying this incredibly delicious pie, which won't take much time or effort to prepare.
Instructions
- 1
Step 1
Wash and peel the vegetables. Cut the eggplants into small cubes. I do not soak or salt the eggplants.
- 2
Step 2
Slice the onion and peppers into thin strips, finely chop the garlic.
- 3
Step 3
In a pan with olive oil, fry the eggplants until golden brown, then add the onion and pepper and cook, stirring, until the onion becomes translucent.
- 4
Step 4
Add chicken fillet, cut into large cubes. Fry until the chicken turns white on the surface. Add peeled and seeded tomatoes, cut into cubes, and simmer for a couple of minutes.
- 5
Step 5
Place the filling in a bowl and cool until warm. Season with salt and pepper, add chopped dill and onion, sprinkle with oregano, and mix the filling well. Add feta cheese cubes and gently mix once more.
- 6
Step 6
Cut two sheets of thin Armenian lavash in half. Trim the thick edges and cut one piece into a circle that matches the size of your pan. Brush three pieces of lavash with egg beaten with salt, then arrange them in a springform pan, letting the edges hang over slightly. Place the sheets diagonally relative to each other so that the corners do not align.
- 7
Step 7
Place the filling onto the lavash.
- 8
Step 8
For the filling, beat the eggs with grainy mustard and salt using a fork, then add a little cream.
- 9
Step 9
Pour the egg mixture over the filling and fold all the lavash corners upward. Brush with beaten egg and cover with the remaining round of lavash. Brush the top of the pie with egg.
- 10
Step 10
Bake the pie in a preheated oven at 200 degrees until the top is golden brown and the filling is completely set. The pie should spring back when pressed. Brush the baked pie with butter and serve warm.