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Print Recipe
Pita Pie with Cabbage Recipe
Lazy autumn Saturday morning, how good that yesterday I made this wonderful pie-casserole stuffed with stewed sauerkraut and mushrooms. To be honest, I had never cooked pies from pita bread before, and finally decided. We really liked this cake, it is good both hot and cold, cold even tastier. And most importantly, it is very easy to prepare.
Cook Time 50 minutes
Servings
Ingredients
Cook Time 50 minutes
Servings
Ingredients
Instructions
  1. Finely chop the onion and mushrooms.
    Finely chop the onion and mushrooms.
  2. In a hot frying pan, pour vegetable oil and fry the onion until transparent. Add the chopped mushrooms and fry for about 10 minutes until all the liquid has evaporated.
    In a hot frying pan, pour vegetable oil and fry the onion until transparent. Add the chopped mushrooms and fry for about 10 minutes until all the liquid has evaporated.
  3. Add sauerkraut, simmer stirring for about 10-12 minutes, until tender. The filling is ready.
    Add sauerkraut, simmer stirring for about 10-12 minutes, until tender. The filling is ready.
  4. Expand the pita bread and evenly apply the filling.
    Expand the pita bread and evenly apply the filling.
  5. Roll pita bread roll and cut across small pieces.
    Roll pita bread roll and cut across small pieces.
  6. Put in a baking dish with the cut side up.
    Put in a baking dish with the cut side up.
  7. To fill, whisk the milk, sour cream and eggs.
    To fill, whisk the milk, sour cream and eggs.
  8. Pour over the rolls and bake in a preheated oven at 180 degrees for 30-35 minutes, until browned.
    Pour over the rolls and bake in a preheated oven at 180 degrees for 30-35 minutes, until browned.
  9. Bon appetit!!!
    Bon appetit!!!
  10. Enjoy)
    Enjoy)

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