I propose a recipe for a pie that my family loved, namely with chicken and vegetables. I use pita bread as a basis, you can safely take filo dough or yeast-free flaky dough. So, I recommend trying this deliciously delicious cake, the preparation of which will not take you much time and effort!
Purpose: Lunch / Dinner / Summer
Main Ingredient: Vegetables / Poultry / Chicken / Dairy Products / Cheese / Chicken Fillet / Lavash / Feta
Dish: Baking / Pies / Hot dishes
Geography of cuisine: Russian cuisine
- Chicken fillet - 400 grams (FILLING: all products below)
- Eggplant - 1 Piece (not large)
- Onion - 1 Piece
- Green onions - 2 Pieces (a couple of stems)
- Sweet pepper - 1 Piece
- Hungarian pepper, medium hot - 1 Piece
- Garlic - 3-4 Cloves
- Dill - 1/2 Bunch (or parsley)
- Tomatoes - 2 Pieces (medium-sized dense)
- Feta - 150-200 Grams
- Olive oil - 2 tbsp. spoons
- Oregano - 1 Teaspoon
- Cream - 50 Milliliters (FILLING: all products below)
- Grain mustard - 1 tbsp. the spoon
- Eggs - 3 Pieces (1- for lubrication)
- Lavash sheet - 2 Pieces
How to make Chicken Eggplant Feta Pie
Wash and peel vegetables. Cut the eggplants into small cubes. I do not soak or salt the eggplants.
Cut the onion and peppers into strips, chop the garlic.
In a frying pan with olive oil, fry the eggplants until golden brown, then add the onion, pepper and fry, stirring until the onion is transparent.
Add the coarsely diced chicken fillet. Fry until the chicken is white on top. Add the diced tomatoes, without the skin and seeds, and simmer for a couple of minutes.
Place the filling in a bowl and cool until warm. Season with salt and pepper, add chopped dill and onions, sprinkle with oregano and mix the filling well. Add feta cubes and mix gently again.
Cut two sheets of thin Armenian lavash in half. Trim the thick edges and cut a circle out of one piece to fit your shape. Grease three pieces of pita bread with an egg beaten with salt and spread out in a split form so that the edges hang slightly. Lay the sheets obliquely to each other so that the corners do not coincide.
Place the filling on top of the pita bread.
To pour with a fork, beat eggs with grain mustard and salt, adding a little cream.
Pour the egg mixture over the filling and wrap all the corners of the pita bread on top. Brush with beaten egg and cover with the rest of the pita bread. Spread the egg on top of the pie.
Bake the pie in an oven preheated to 200 degrees until golden brown on top and the filling is completely set. When pressed, the cake should spring. Brush the finished pie with butter and serve warm. Enjoy your meal!