Lavash pie with pumpkin in a slow cooker

Lavash pie with pumpkin in a slow cooker

Ingredients

• We will need:
• 2 sheets of lavash
• 20 g butter for greasing the bowl
• Filling:
• 800-1000 g pumpkin
• salt pepper
• 80 g butter
• Fill:
• 5 eggs
• 100 ml. milk
• 6 tbsp sour cream
• salt pepper
• greenery

Directions

1. Grate the pumpkin on a medium grater. Add salt, pepper and mix. If there is a lot of juice, then you need to squeeze and drain.
2. Unfold the sheet of pita bread and put pieces of butter on it.
3. Then lay out the grated pumpkin.
4. Roll up the pita bread with a roll, and then with a "snail" and place in an oiled multicooker bowl.
5. Just twist the second pita bread and lay out continuing the "snail".
6. In a deep bowl, beat the eggs, add sour cream, milk, salt, pepper and finely chopped greens. Beat with a whisk.
7. Pour the filling into the multicooker bowl onto the twisted pita bread.
8. Turn on the Baking mode for 60-80 minutes. Leave the finished cake in the slow cooker for 30 minutes, and then remove it with a steamer.
9. You can serve the pie with sour cream or simply decorate with herbs.
10. Bon appetit!