This pita pie was invented by a genius. Now I make it every weekend, even though my husband asks for it every day.

To begin, grate the processed cheese on a coarse grater. To make this process easier, place it in the freezer for 15 minutes.

Add the processed cheese puree, finely chopped dill and parsley to the cottage cheese in a deep bowl. If you don't have fresh herbs, you can use frozen ones.

Then pour in the milk, add the eggs, salt, ground garlic, and black pepper. Mix all the ingredients thoroughly until smooth.

Now take a baking dish lined with parchment paper and place the first sheet of pita bread on top. Spread a quarter of the filling evenly over the top.

I already prepared the pita bread by cutting it to the size of the pan, and I ended up with five sheets. Each subsequent sheet of lavash is covered with a portion of the filling. Even if the pita bread tears a little, it's okay.

The last layer is pita bread, which we will grease with a special filling.

In a small bowl, beat the egg, add a tablespoon of sour cream and a tablespoon of vegetable oil. Mix well.

Spread this filling evenly over the top of the pie.

Sprinkle the top of the pie with sesame seeds and bake in an oven preheated to 180°C for about 30 minutes.

There you go! Our fragrant pie is ready!

Let it cool slightly and you're ready to serve.

The pie is perfect both hot and cold.