Pie “Snail” from lavash with cheese, cottage cheese and herbs

Prepared by: Marina Sofyanchuk

11/19/2019 Cooking time: 1 hour 0 min

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Lavash can be used to prepare not only delicious cold appetizers, but also delicious pies with various fillings. Today I am sharing a recipe for how to cook minced snail in the oven.

Cooking method

Preparing the filling
Our filling will consist of a mixture of cheeses and dill. Grate Russian cheese on a coarse grater. Cut the mozzarella into small pieces. Wash the dill well, dry with a paper towel and finely chop. In a deep bowl, mix cheese, mozzarella, dill, salt and pepper.
Preparing the pita bread
Spread the pita bread on the table. Using a knife or scissors, cut off the rounded edges of the pita bread.
Rolling the snail pie
Spread our filling evenly on all sheets of pita bread. Roll the lavash with filling into rolls. Cover the baking pan with foil or parchment and lightly grease the bottom with vegetable oil. We carefully roll the lavash rolls (to form a “snail”) and transfer them to a baking dish.
Preparing the filling
In a deep bowl, combine eggs, salt, pepper and Greek yogurt, whisk until a homogeneous mixture is formed.
Baking a pie
Pour the filling into the pie, sprinkle with sesame seeds and bake in a preheated oven at 180 degrees for 15 - 20 minutes.
Let's serve
Let the pie cool slightly, cut into portions and serve.

National cuisine

Azerbaijani

For this pie, use any fillings from cheese, feta cheese, cottage cheese, sausage, minced meat, etc.

Snail Pie

The pie received its unusual, but very meaningful name for its external resemblance to a mollusk shell: sheets of pita bread with filling are stacked in a spiral in diverging, increasing radius circles. Outwardly it really resembles a snail shell.

Pie fillings can be very diverse: unleavened dough goes well with both sweet and salty ingredients. You can do the same with the filling - sweet (sour cream, condensed milk, fruit yogurt) or hot, spicy, sweet and sour.

Cheese pie

The pie is even tastier if the meat filling is prepared with cheese and vegetables. The recipe is simple:

peel a large onion and finely chop it;
Pour vegetable oil into a frying pan and start frying the onion in it. As soon as it becomes transparent, add minced meat;
fry the minced meat, add salt and spices to taste;
grate hard cheese on a coarse grater;
Wash the cherry tomatoes and cut each one in half;
mix 1 tbsp. l. fat kefir with 100 g of thick sour cream.

Cut the pita bread into wide strips.

Grease each with a mixture of kefir and sour cream.
Spread the meat filling in an even layer, sprinkle it with cheese, and place cherry tomatoes on top in one row.
Roll the strips into rolls (lengthwise).
Heat the deep pan slightly.
Grease with vegetable oil, place pita bread in the shape of a “snail”.
To fill, mix 100 g of mayonnaise, 1 egg and 2 tbsp. l. spicy ketchup.
Wash, chop, and add a bunch of greens (dill, parsley) to the filling.
Pour this sauce generously over the pie and place it in the oven.

Baking temperature – 1800C, cooking time – 20 minutes.

Cabbage pie

A filling option for those who watch their figure and are very jealous about counting calories consumed is cabbage pie.

Depending on the size of the mold (and, accordingly, the pie), you need to calculate the amount of filling.
Wash the white cabbage and remove the top leaves. It’s better to take fresh, young cabbage; it only stews for 15-20 minutes. But if you don’t have one, then old cabbage will do, you just need to take the top part of the head of cabbage.
Chop the leaves into thin strips, sprinkle with salt and mash well in your hands to make the cabbage juicier. Wash, peel and grate 1-2 carrots. You can add greens or onions.
Pour vegetable oil into a frying pan, add vegetables, lightly fry. Then add 100 ml of water, cover the pan with a lid and simmer the cabbage and carrots until they become soft. Add spices to taste. Drain off the excess liquid, otherwise the pita bread will become soggy and the pie will spread out in shape.
Cut the pita bread into strips, place the cabbage on it, distribute evenly and roll the pita bread into tubes. Next according to plan: put the pie in a pan greased with vegetable oil, pour sour cream on it. Place in a preheated room at 170-1800C for 15-20 minutes.

Cabbage pie is delicious both hot and cold.

“Snail” with mushrooms

Mushroom pie can be made in a variety of variations. For example, with carrots and onions, with minced meat, mashed potatoes.

Recipes for stuffing with mushrooms

Boil potatoes in their jackets, cool and peel, mash with butter and salt. Soak dried mushrooms in water, then boil until tender, then drain in a colander and rinse under running cold water. Cut the mushrooms into small pieces, add the onion fried in vegetable oil. Mix the puree with mushrooms - the filling is ready.
Wash the carrots, peel them and grate them on a coarse grater. Peel the onion and finely chop it. Fry the vegetables in vegetable oil (the onions should become golden-transparent, the carrots should be soft). Place the marinated champignons in a colander, drain the liquid, and cut them into slices.
Fry the minced meat in vegetable oil. Wash the champignons, peel and cut into quarters. Place in a deep frying pan. Mix 1/3 tbsp in a bowl. olive oil, 1 tbsp. l. apple cider vinegar, 1 tbsp. l. sugar and 1 tbsp. l. salt, 3 tbsp. l. water. Add 2-3 black peppercorns, 2 cloves, bay leaf. Pour the resulting mixture over the champignons and simmer them covered for 15 minutes. Mix mushrooms and minced meat.

You can use sour cream, mayonnaise, or kefir as a filling.

Cottage cheese pie

To prepare a lavash pie with cottage cheese filling, first of all, you need to choose the “right” cottage cheese: fatty, moderately dry and crumbly. Add 2 eggs per 300 g of cottage cheese, 1-2 tbsp. l. sugar, mix well. You can separate the egg whites, beat them with sugar until a thick foam forms and add to the cottage cheese, and make a filling from the yolks and sour cream.

You can add raisins to the curd filling (rinse and be sure to dry in a colander or paper towel), poppy seeds, cinnamon, and dried fruits.

Vegetable pies

You can use absolutely any vegetables as a filling. For example, cauliflower in batter.

Wash the head of fresh cauliflower and disassemble the inflorescences (you can also take frozen cabbage, it needs to be thawed and the resulting water drained).
In a bowl, beat the egg with a fork, add salt and pepper.
Dip each floret in the egg and then roll in breadcrumbs.
Heat a frying pan, pour vegetable oil into it and fry the cauliflower for 10-12 minutes to form a crispy crust.
Cut the pita bread into wide strips, grease with mayonnaise, lay out the cauliflower and roll the pita bread into thick rolls.
Grease the mold with vegetable oil and place the pita bread in a “snail” shape. Stir 100 g sour cream and 2 tbsp. l. kefir, add 1 tsp. soy sauce, pour over the pie.

Preheat the oven to 1800C, place the pie for 20-25 minutes.

Pie with apples

Pies with fruits and berries are very tasty. For them, it is better to take thin lavash, then the pie will literally melt in your mouth.

To prepare the filling, the apples need to be washed. Cut out the middle. Cut the apples into thin slices. Dissolve 2 tbsp in 100 ml of hot water. l. Sahara. Place the apples in a saucepan with a thick bottom, pour in syrup, add 2 cloves, ½ tsp. cinnamon and cook until the syrup thickens. If desired, you can add 1 tbsp to the syrup. l. rum or cognac.
Cool the apples. Cut the pita bread into strips and place the apples on it. Wrap the pita bread in tubes and place the “snail” in a mold greased with vegetable oil. Brush the top with beaten egg yolks.
Bake the pie in the oven at 1800C for about 15 minutes. Sprinkle with powdered sugar before serving.
If the pita bread is not very thin, this also happens, you can do it differently: peel the apples and grate them on a coarse grater.

Sprinkle with lemon juice to prevent the flesh from darkening and sprinkle with powdered sugar. Alternatively, add lemon zest for a brighter taste.

Pie with oranges and dried fruits

A lavash pie with orange filling will have a very unusual taste.

Peel the oranges and cut into cubes. Separately mix 1/3 tbsp. water, 3 tbsp. l. honey, 2 tsp. ground cinnamon, 1 tbsp. l. sugar, 1 tbsp. l. Roma Pour over the oranges and leave for 15 minutes.
Rinse the raisins, soak in boiling water for 10 minutes, then drain the water and dry the raisins. Soak the dried apricots in boiling water for 10 minutes, drain the water, dry and cut into pieces.
Mix oranges, dried apricots and raisins. If there is too much liquid in the oranges, they need to be allowed to drain (do not pour out the liquid, it will go into the filling).

For filling, mix ½ tbsp. heavy cream, 1 tbsp. l. orange syrup.

Pita

Lavash is unleavened thin flatbread, round or rectangular in shape. In the countries of Central Asia and Transcaucasia it is eaten instead of bread. Classic Armenian lavash is baked in a special oven - a tandoor; there is no yeast in its recipe, only flour, water, salt and a little sourdough.

If you wish, you can bake flatbreads, which can be called lavash, at home. The main thing is that the temperature in the oven is very high and the dough is rolled out thinly. The role of the classic starter will be performed by pressed yeast.

Dilute ¼ pack of compressed yeast in a small amount of water with ½ tsp. Sahara. When the yeast begins to foam and increase in size, it is ready to go.
Sift 1 kg of flour (not necessarily wheat, any to taste will do), add 1 tbsp. l. salt.
Sift the flour and pour in a mound, make a well in the center and pour in water with yeast.
Knead the dough, gradually adding clean water (a total of up to three glasses of water may be required).
The dough should be elastic, but not very dense.
Roll the dough into a ball, cover it with cling film and place in a warm place for 2-3 hours. During this time, the dough will rise and approximately double in size.
Knead the dough again and divide into small pieces. Dust the work surface with flour and roll each piece into a thin cake.
They need to be baked either in a maximally preheated oven (a few minutes is enough), or in a heated cast-iron frying pan, without adding oil. The flatbreads turn out crispy and brittle, but if you put them in a plastic bag, they will become soft and pliable.

And yet, snail pie is easier and faster to prepare from ready-made store-bought pita bread.