Lavash pie with canned fish and potatoes

A simple and delicious cake without fuss with the dough! And for the filling, take a can of canned fish and some potatoes. It will turn out even for those who have not cooked before! Cook for health and with pleasure!

Ingredients

• Lavash thin - 1 sheet
• Butter - for greasing the mold
• For filling:
• Fish canned in its own juice (saury or mackerel) - 245 g (1 can)
• Potatoes - 3-4 pcs.
• Onion - 1 pc.
• Fresh greens (dill) - to taste
• Salt - to taste
• Ground black pepper - to taste
• For filling:
• Kefir - 1 cup (200 ml)
• Egg - 1 pc.
• Salt - to taste

Directions

1. Let's start with the potatoes: cut them in half lengthwise, and then cut them into thin slices.
2. Place the potatoes in a saucepan and cover with boiling water.
3. Put the saucepan on the stove and bring the water to a boil.
4. Drain the water, and the potatoes for the filling are ready!
5. While the potatoes are cooking, finely chop the onion.
6. We take the fish out of the can.
7. We combine fish with onions.
8. Stir and break the fish into medium pieces so that they feel good in the pie.
9. Now we prepare the filling: we combine kefir, egg and salt. Mix well.
10. Finely chop the dill.
11. Combine potatoes, dill, salt and black pepper with fish.
12. Mix gently so as not to break either the fish or the potatoes. Very fragrant! Just imagine: potatoes with dill and fish with onions!
13. Preheat the oven to 200°C.
14. Grease a baking dish with butter.
15. From a sheet of pita bread we cut out the base - a large square. We lay it so that it covers the bottom and sides of the form. A hole has formed in the center in the fold - it's okay, we take a piece of pita bread, moisten it well in kefir and an egg, restore the center.
16. We send half of the filling to the bottom and distribute.
17. We tear the pita bread slices into small pieces and soak in kefir with an egg. Mix well so that they are saturated.
18. Put them on top of the filling. So the finished cake will not fall apart and will keep its shape perfectly.
19. We spread the rest of the potatoes with the fish.
20. We carefully bend the edges of the pita bread inward, trying to make everything fit snugly.
21. For the "lid" of the pie, we prepare a smaller square of pita bread.
22. This preparation is also well soaked in kefir.
23. Cover the pie with it.
24. Pour the rest of the kefir with the egg from above along the edges so that the filling penetrates to the very bottom.
25. We bake in a preheated oven at a temperature of 200 degrees, 40-60 minutes. Focus on your oven. If the top is browning too much, cover with foil.
26. Just an hour before lunch or dinner, you can cook a delicious lavash pie with canned fish! Try!