Pita bread roll with egg and cucumber

4 servings
2 hours

How to make a pita roll with egg and cucumber? Prepare the indicated ingredients. It is better to take pita bread consisting of several dense sheets. Cucumbers are fresh, medium-sized. I take Russian cheese, but you can take any to taste, even with a specific taste - it will make the snack more original. Mayonnaise is better to take homemade or replace thick sour cream with mustard and spices.

Chill and peel the pre-boiled chicken eggs. Rinse fresh dill greens under running cold water and dry thoroughly. Rub the eggs into a deep bowl, add the finely chopped dill greens and a spoonful of mayonnaise. Mix the mixture thoroughly.

In another bowl, mix the grated cheese, garlic cloves and mayonnaise passed through the press. Mix the mixture thoroughly as well.

It is better to make a snack, having previously prepared the filling, so that when rolling up the roll, the pita bread does not break from the fact that it has already been saturated with the filling. Put a sheet of pita on the table. Grease the first pita leaf with a mixture of eggs and dill, spreading evenly over the entire pita.

Put the second pita bean leaf on top of the egg filling. Rinse and dry fresh cucumbers. Using a vegetable cutter, make thin strips along the entire length of the cucumber or simply cut as thinly as possible with a knife. Brush the pita bread with mayonnaise and place the chopped fresh cucumber on top.

Place the third pita bread leaf on top of the cucumber layer. Apply a mixture of cheese, garlic and mayonnaise evenly to the pita bread. Immediately carefully roll up the pita bread filled with roll. Try to roll tightly, but so that the pita does not break.

Wrap the pita roll in a film of food and put it in the refrigerator for 1- 2 hours so that the mass is compacted and the pita is saturated with filling.

Serve the finished roll cooled. To serve, remove the roll from the film and cut it into 1. 5-2 centimeters thick portions with a sharp knife.