How to make a pita roll with cheese and herbs? First of all, prepare all the necessary ingredients. Drop the greens into cold, salted water for 3 minutes, rinse and shake off the water. This will clean the greens of dust and insects if they are hiding in the foliage. Wash the eggs and put them in a pot of cold water, bring to a boil over medium heat and cook for 10 minutes to harden the eggs. Pour cold water over them and let cool completely.
In a skillet, melt butter over medium heat. Finely chop the greens and transfer them to the skillet.
Fry the greens for about two minutes, stirring, over medium heat. Remove the skillet from the heat and cool for 5 minutes.
Add the sour cream to the roasted greens, season with pepper and stir.
Peel the boiled eggs and grate them on a coarse grater or simply mash them with a fork. If the eggs don't peel well, break the shells and put them in cold water for 3-5 minutes.
During this time, the water will penetrate under the inner film, and they will be easily cleaned.
Drain the liquid from the cheese and crumble it, easily done with a regular fork. Add the cheese to the bowl with the eggs and mix well.
Put the herbs and sour cream into the cheese mixture and stir. If necessary, adjust the mass to taste for salt and pepper.
Spread out a sheet of thin pita, if the edges are too thick or crooked, you can trim. Spread the cheese and herbs mixture in an even layer, roll up into a tight roll and wrap in foil. Put the ready roll in the refrigerator for 30-60 minutes for soaking. Cut the finished roll into slices and serve.
Bon appetit!