Armenian pita – 3 Pieces
Adyghe cheese – 300-400 grams
Hard cheese – 200 grams
Kefir – 0.5 liter
Dill – 1 bunch
Salt – to taste
Sour cream – 3 tbsp.
Vegetable Oil – to taste
Beat the egg slightly with salt and kefir until smooth.
Grate cheeses on a regular medium-sized grater, finely chop the greens. Now mix the cheese with herbs. This will be the filling for our pie.
Cover the baking dish with one large pita bread. Leave its edges to hang on the sides of the form.
From any remaining pita bread, gradually tear off any size pieces, dip them in kefir-egg mass and put them in a baking dish inside a large pita bread.
Next, lay a mixture of cheese and herbs in a thin layer. Continue to alternate layers until the mass runs out.
Cover the overhanging edges of the pita bread, brush it with the remnants of the kefir-egg mixture. If the latter is over, do not worry: you can grease the surface of the cake with ordinary sour cream.
Bake the cake in the oven, heated to 200 degrees, for about 25 minutes or until golden brown.
Serve the cake warm.